7. Uluslararası Nutrasötikler ve Fonksiyonel Gıdalar Kongresi ve Fuarı - 7th International Conference and Exhibition on Nutraceuticals and Functional Foods,, İstanbul, Turkey, 14 - 17 October 2014, vol.11, pp.11
Application of novel processing methods in egg processing is considered highly promising techniques since emerging techniques could improve microbial safety and quality of egg products, while reducing of waste product, extending shelf life of egg products, and improving egg processing practices to reduce microbial contamination. Latest trends in the market are toward to natural and functional foods that are close to fresh as possible and yet have compatible shelf life.
Non-thermal emerging food processing techniques has potential applications for disinfection of shell egg surface, de-contamination of egg product, and inactivation of foodborne microorganisms without compromising the nutritional, functional and sensory characteristics of egg product. Various novel food preservation technologies have recently come under investigation for egg cold-pasteurization such as ohmic heating, pulsed electric field, UV irradiation, oscillating magnetic field, high power ultrasound, radio frequency, some chemicals (electrolyzed water, bacteriocins, chlorine dioxide, ozone), pulsed high intensity light, high pressure homogenization processing.
This present review focus on the non-thermal novel manufacturing technologies and their potential role in commercial egg processing science while protects egg quality and functionality of products.
Keywords: Novel methods, non-thermal processing, egg, egg product, functional characteristic, and microbial inactivation.