The effect of storage on protein fortified liquid whole egg rheological properties

Abstract

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handling. A 100 g of liquid whole egg contains 76.15 g of water, 9.5 g of fat, and 12.56 g of protein. Egg proteins are high quality proteins, characterized by an amino acid score of 100 and the highest net protein utilization rate among dietary proteins. Many studies have examined the characteristics and health benefits of egg white proteins, revealing that their consumption can promote muscle mass and strength, reduce visceral fat, and lower blood cholesterol levels. Given these health advantages, this study aimed to enhance the nutritional value of liquid whole egg by fortifying it with powdered egg white protein. The impact of this addition was assessed through the evaluation of the rheological properties of liquid whole egg. Powdered egg white protein was added in varying concentrations (3%, 5%, and 10%) to 200 g of raw, homogenized liquid whole egg. The mixtures were then subjected to heat treatment at 65 °C for 15 minutes in a water bath and subsequently stored at 4 °C for 21 days. Rheological measurements, specifically viscosity, were performed on days 1, 7, 14, and 21 using an MCR 92 rheometer at 15 °C. The results demonstrated that viscosity was influenced by both the concentration of egg white protein and the duration of storage, exhibiting notable changes throughout the experimental period.