ARS | Publication request: Shelf-stable egg-based products processed by high pressure thermal sterilization

Submitted to: Review Article
Publication Type: Review Article
Publication Acceptance Date: November 10, 2011
Publication Date: January 12, 2012
Citation: Juliano, P., Bilbao-Sainz, C., Koutchma, T., Balasubramaniam, B., Clarke, S., Stewart, C., Dunne, P., Barbosa-Canovas, G. 2012. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. Review Article. 4(1): 55-67.

Interpretive Summary: 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. High Pressure Thermal Sterilization (HP/TS), 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.

Technical 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.