Effect of high-pressure processing in combination with nisin on the shelf life of a plant-based egg alternative
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|[Netherlands] : [publisher not identified]|
|1 online resource (PDF, 33 pages) illustrations|
|Student report, Wageningen University, Food Quality & Design|
|Msc Thesis||MSc Thesis Food Quality and Design - Food Technology - Food Quality and Design - Wageningen University|
|Toelichting (Engels)||A liquid plant-based egg alternative was developed by the companies Kipster and Ruitenberg, of which consumers can make vegan scrambled eggs at home. The aim of this thesis was to extend the shelf life of this product while maintaining optimal quality. The optimum storage temperature, high pressure processing (HPP) parameters pressure level and exposure time, and addition of nisin were assessed. HPP denatured proteins, reduced particle size, increased viscosity, decreased the pH of the product, and resulted in a more light and yellow colour. Furthermore, HPP conditions of 500 MPa for 2 min and 600 MPa for 1.5 min resulted in less hard and cohesive gel compared to the untreated product. High pressure treatment at 600 MPa for longer than 1.5 min did not result in gel formation upon heating. The shelf life was determined by comparing microbial growth (measured by total viable count) to changes in pH, colour, and texture of the product. A total viable count of 7.0 log10(CFU/mL) can be considered as treshold value for spoilage of the Veggs product. The microbial growth was inhibited by storing the product at 4 °C instead of 20 °C. The shelf life was extended to at least 3 weeks by the use of HPP, especially in combination with nisin in a concentration of at least 2.5 mg/L, on the condition that the product was stored in the fridge.|