Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Table 5
Correlation analysis of the physical and chemical properties of unsterilized and UHT-pasteurized liquid whole eggs.
EAI
ESI
Foaming ability
Foaming stability
Viscosity
Thiol content
Solid content
Gel strength
Soluble protein content
EAI
1
ESI
−0.791
1
−0.978
Foaming ability
0.735
−0.272
1
0.095
−0.077
Foaming stability
−0.455
−0.058
−0.754
1
−0.760
0.835
0.174
Viscosity
0.107
0.326
0.511
−0.895
1
−0.293
0.226
−0.848
−0.161
Thiol content
0.842
−0.595
0.820
−0.473
0.087
1
−0.451
0.529
−0.760
0.301
0.697
Solid content
0.906
−0.722
0.751
−0.343
−0.042
0.966
1
0.162
−0.033
0.303
0.198
−0.392
0.027
Gel strength
0.603
−0.186
0.620
−0.860
0.775
0.339
0.319
1
0.732
−0.752
0.658
−0.529
−0.722
−0.888
0.083
Soluble protein content
−0.163
0.613
0.355
−0.782
0.845
−0.106
−0.262
0.593
1
−0.884
0.904
0.333
0.836
−0.142
0.163
0.022
−0.412
and indicate and , respectively. The correlation coefficient values r for the unsterilized and UHT-pasteurized liquid eggs are given on the top and at the bottom in each pair of r values, respectively.