Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

This study aims to investigate the effects of processing technologies (pasteurization; 56.5 degrees C for 45 min and sonication; 250 W for 5 min) on the whole eggshell. The interior quality and physicochemical parameters of eggs such, weight loss, foaming properties, total mesophilic aerobic bacteria count, and rheological behavior were evaluated during storage at ambient temperature for six weeks. Sonication has improved the physico-chemical properties of the egg samples and enhanced the functionality. The weight losses of all treatment and control groups increased during the storage period. The greatest weight loss was detected in the control sample (9.5%). Weight loss between ultrasound (6.7%) and pasteurization (7.9%) groups were similar (p > 0.05). The storage period had a significant (p < 0.05) effect on the internal attributes of eggs such as functional characteristic (foaming ability). We conclude that the sonication has a promising advantage in techno-functional properties comparing to thermal pasteurization. Practical application Consumer perception decreases to thermally processed foods. Traditional heat treatment processing such as pasteurization can adversely impact the functional properties, sensory, color, and nutritional values of processed eggs. However, nonthermally processing techniques applied at lower temperatures may cause limited detrimental effects on egg quality and prepared products from eggs such as meringue, cake, and mayonnaise. The eggs treated with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased such as foaming ability and gelling properties. Also, sonication has promising potential for industrial application on shell eggs during storage and therefore hold potential for their shelf-life extension and improve the functionality of final baked product. The treatment with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased while enhancing the functional properties.