Research Article
Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Table 3
Color of UHT-pasteurized and unsterilized liquid whole eggs.
| Storage time (week) | UHT-pasteurized liquid whole egg | Unsterilized liquid whole egg | L (lightness) | a (redness) | b (yellowness) | L (lightness) | a (redness) | b (yellowness) |
| 1 | 65.4 ± 1.18c | 14.2 ± 0.41d | 41.6 ± 1.11a | 64.9 ± 0.07ab | 15.4 ± 0.00e | 46.3 ± 0.24d | 2 | 66.1 ± 0.04d | 13.4 ± 0.06c | 44.0 ± 0.11b | 67.7 ± 0.02d | 14.9 ± 0.05d | 42.8 ± 0.17c | 3 | 65.0 ± 1.12c | 13.1 ± 1.11c | 41.6 ± 1.15a | 66.3 ± 0.07c | 13.7 ± 0.00c | 41.5 ± 0.05b | 4 | 64.9 ± 0.00b | 10.6 ± 4.51b | 41.4 ± 1.59a | 65.3 ± 0.04bc | 12.9 ± 0.06b | 40.9 ± 0.05b | 5 | 63.3 ± 0.02a | 8.0 ± 0.88a | 41.4 ± 0.28a | 63.4 ± 0.24a | 12.3 ± 0.28a | 38.9 ± 0.05a |
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