Effect of pulsed electric field strength and number of pulses on fatty acid profile of liquid whole egg

Author

Oziemblowski, Maciej ; Drozdz, Tomasz ; Kurytnik, Igor P. ; Bobak, Lukasz

Author_Institution

Dept. of Animal Products Technol. & Quality Manage., Wroclaw Univ. of Environ. & Life Sci., Wrocław, Poland

fYear

2014

fDate

19-20 May 2014

Firstpage

678

Lastpage

682

Abstract

The influence of strength and pulses number of Pulsed Electric Field (PEF) treatment on fatty acid profile in liquid whole egg (LWE) was investigated in our studies. It was stated that pulsed electric field treatment had significant influence on the most of investigated parameters. There was not statistically difference for monounsaturated fatty acids amount before and after PEF treatment. Nevertheless all fatty acids parameters were influenced by PEF within variant groups according to Response Surface Methodology results. Our studies proved that investigated parameters of PEF treatment are very important not only in micro flora reduction context, but also for chemical composition changes of final product.

Keywords

antibacterial activity; chemical analysis; electric field effects; fats; food preservation; food safety; microorganisms; response surface methodology; PEF treatment; chemical composition; liquid whole egg; microflora reduction; monounsaturated fatty acids; pulsed electric field strength; response surface methodology; Animals; Educational institutions; Electric fields; Lipidomics; Liquids; Quality management; Response surface methodology; Polyunsaturated Fatty Acids (PUFA); Pulsed Electric Field (PEF); liquid whole egg (LWE);

fLanguage

English

Publisher

ieee

Conference_Titel

ELEKTRO, 2014

Conference_Location

Rajecke Teplice

Print_ISBN

978-1-4799-3720-2

Type

conf

DOI

10.1109/ELEKTRO.2014.6848987

Filename

6848987