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Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization

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Abstract

Producing a thermally sterilized egg-based product with increased shelf life without losing the sensory and nutritional properties of the freshly prepared product is challenging. Until recently, all commercial shelf-stable egg-based products were sterilized using conventional thermal processing; however, this heat treatment was problematic as quality attributes of the product were negatively affected. Combining high pressure with high temperature is a potential alternative to retorting for the production of shelf-stable egg-based products. This review discusses the challenges of high pressure thermal sterilization as an alternative processing method of producing shelf-stable egg products. Attention is given to product improvement in terms of overall quality through modification of ingredients, formulation, processing and packaging, offering the industry a practical way to produce egg-based products with increased shelf life and appealing quality to the consumer.

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Acknowledgments

Financial and technical support was provided by the Defense Logistics. Agency Combat Rations Network, Natick Soldier Center. The authors would like to acknowledge the National Center for Food Safety and Technology as one of the key contributing organizations in this project. The authors also thank Avure, Michael Foods Egg Products Company and ALCAN Packaging for their significant contribution to this project. The authors also thank Dr. Kai Knoerzer, Dr. Michelle Bull, and Dr. Roman Buckow for their contributions to this manuscript.

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Authors and Affiliations

  1. CSIRO Food and Nutritional Sciences, Werribee, VIC, 3030, Australia

    P. Juliano

  2. USDA, Agricultural Research Service, Western Regional Research Center, Albany, CA, 94710, USA

    C. Bilbao-Sáinz

  3. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada

    T. Koutchma

  4. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

  5. Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, 99164, USA

    S. Clark

  6. PepsiCo Advanced Research, Hawthorne, NY, 10532, USA

    Cindy M. Stewart

  7. US Army Research, Development & Engineering Command, Natick, MA, 01760, USA

    C. P. Dunne

  8. Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA

    G. V. Barbosa-Cánovas

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  1. P. Juliano
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  2. C. Bilbao-Sáinz
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Correspondence to P. Juliano.

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Juliano, P., Bilbao-Sáinz, C., Koutchma, T. et al. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. Food Eng Rev 4, 55–67 (2012). https://doi.org/10.1007/s12393-011-9046-4

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  • DOI: https://doi.org/10.1007/s12393-011-9046-4

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