Browning kinetics of egg white during high-temperature process

Chairath Tangduangdee; Suvaluk Asavasanti; Kanruethai Taichan

doi:10.60136/bas.v12.2023.647

Authors

Chairath Tangduangdee Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi
Suvaluk Asavasanti Food Science and Technology Association of Thailand (FoSTAT)
Kanruethai Taichan Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi

DOI:

https://doi.org/10.60136/bas.v12.2023.647

Keywords:

Egg white product, Browning reaction, Glucose oxidase, Kinetic model

Abstract

Egg white product is commonly produced by pasteurization to avoid brown color development and needs to be kept in a refrigerator. To explore the opportunity of producing shelf-stable egg white products, this research aimed to develop the browning kinetic model of egg white undergoing a high-temperature treatment and to minimize the browning reaction by desugaring with glucose oxidase. Egg white (8 mL) was filled in sample holders equipped with a thermocouple. The sample holders were preheated in a water bath at 70°C for 30 minutes to solidify the sample and then heated in an oil bath at 100, 110, and 130°C for 30 minutes. The color of the sample surface was measured using a spectrophotometer. The yellowness index (YI) was calculated to identify the degree of brown color development. It was found that the L* value of egg white declined, while a* and b* values increased with increasing heating time. The first-order kinetic model was applicable for predicting the change of YI-ratio (R² = 092-0.95, RMSE = 0.11-029). In addition, the samples pre-treated with glucose oxidase of 30 units/mL-egg white and 30°C-incubation for 6.5 hours had a significant reduction of the YI-ratio from 5.9 to 2.6. This research indicates the potential for egg-white production at a high temperature with lighter color by adding glucose oxidase.

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