CONTRIBUTIONS TO THE KNOWLEDGE OF CHEMICAL COMPOSITION OF PASTEURIZED LIQUID EGG PRODUCTS

Andreea-Cătălina Nistor, Lucia Iuliana Nistor (Cotfas), Aida Albu, M.G. Usturoi

Abstract
    Hen egg is known as an important nutrient for humans for a long time. Since with the advanced technologies of the 20th century, physical and functional properties, as well as chemical composition of egg have been studied to create new products useful for food industry and home user. The objective of this paper was to determine the quality conditions of pasteurized liquid egg products (white, yolk and mix) packaged version "bag in box" units 2 kg. Product quality was assessed in terms of chemical composition, determining the water content and the dry constituents (proteins, lipids, minerals and SEN). Samples were taken from the five packing units of each type of product, on which specific analysis was carried out, approved working techniques according to food industry. The data obtained showed that the highest water content was in albumen (88.186%), followed by mix (76.608%) and yolk (57.094%). On dry weight basis, proteins had share of 14.702% in the yolk, of 12.006% in the mix and only 10.466% in whites, situation applies to the fat content (25.546% from yolk, 9.642% from mix and only 0.028% in egg white). The conclusion of our research was that the pasteurization process doesn't alter the chemical composition of liquids egg product, values registered being close to edible egg specific components (unprocessed).

Key words: chemical composition, pasteurization, quality, egg products, consumer