CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES

Abstract

ABSTRACT Consumer acceptability of three commercial scrambled egg patty formulations were evaluated before and after high pressure high temperature (HPHT) processing at 700 MPa/105C and 700 MPa/121C, and a selected formulation was also in‐pouch retort treated to an F 0 of 5.6 min. A 40‐member consumer panel and a six‐member trained sensory panel (29 attributes judged) evaluated treated and untreated patties. Samples were also stored at 37C for 3 and 6 months for shelf‐life testing. Egg patty with added processed cheese was the most accepted formulation after treatment at 700 MPa/105C, maintaining most quality parameters after pressurization. Egg patty formulation with added xanthan gum gave similar acceptability scores at 700 MPa/105C and at 700 MPa/121C. After 6‐month incubation, HPHT‐treated products did not produce gas or decompose, while control patties degraded after 1 week storage at 37C. Thermal pressurization processing proved promising for the development of novel shelf‐stable egg‐based products.