Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology
Final technical rept. 8 Jan 2003-30 Jun 2007
WASHINGTON STATE UNIV PULLMAN
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The U.S. Army and Marine Corps are in search of more satisfactory shelf stable, egg-based breakfast entry for group or individual military rations. The provision of combat ration egg products with a fresh, familiar home-style taste, especially as breakfast food, has been a significant challenge for the military, as commercial retort processing typically results in foods with undesirable flavors, greenish-grey discoloration, and detrimental changes in texture and syneresis. In this project, High Pressure Thermal Sterilization HPTS, also known as pressure assisted thermal processing PATP, is presented as an alternative to commercial sterilization techniques, as a promising approach to providing commercially sterile precooked egg products that can be stored at room temperature. The team focused on identifying the effect of HPTS conditions on commercial and modified egg patty formulations. Two processing strategies were initially proposed for egg-based product commercial sterilization a to facilitate FDA approval, a standard thermal sterilization treatment at process temperature 121 C accelerated by the application of 700MPa with holding time 3 min was evaluated b thermal HPTS treatment using lower temperature than in a with increased holding time. Furthermore, inactivation studies, incubation tests, packaging identification, and compression heating studies gave a deeper understanding of the process.
- Food, Food Service and Nutrition