RESEARCH CONCERNING THE EVOLUTION OF SOME PHYSICAL QUALITY INDICATORS OF LIQUID PASTEURIZED MELANGE PRODUCED IN ROMANIA
Andreea Cătălina Nistor, Aida Albu, R.M. Radu Rusu, M.G. Usturoi
Eggs represents one of the foods most commonly eaten and just because of this it is important to know the value and importance in the daily diet.
Due to their importance in the food chain, it can be used as liquid, frozen or dried, and its properties should be preserved even when new technologies are applied to preservation.
Knowledge of these liquid flow and pH value, as well as their evolution during storage is essential for the optimum management of certain processes in the food industry.
This paper aims to assess pH value and viscosity throughout its period of validity by methods according to standards. The obtained results on pH value, indicates an increase of 7.69% at day 25 compared to the beginning of storage, viscosity determined on day 0 at 5 rpm has a value of 427.51 ± 2.82 mPa*s, showing a decrease to 222.50 ± 17.57 mPa*s at the end of the analysis.
Knowledge of these physical indicators is important because they characterize the functionality of melange pasteurized liquid used as an ingredient in food industry.
Key words: liquid egg, quality, physical indicators, consumer