Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

What is it about?

Pasteurization is the traditional thermal method used for liquid egg processing. The drawback of pasteurization is the lowering of organoleptic and nutritional quality. Sonication can be an alternative method to the conventional method as a non-thermal technology in which sound waves are applied for food processing without affecting the nutritional, organoleptic, and functional quality. Recently, it has been highlighted the considerable practical importance of using the power of ultrasound application in the processing of eggs. The present manuscript compares the thermal method with the non-thermal method in eggs.

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