The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession
Liu Dong, Enhui Ma, Renrui Zheng, Jun Jiang, Xinqing Lu, Lili Zhang, Songyi Lin · 2026
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Description
Liu Dong and co-authors describe a 2026 study of how a pulsed electric field keeps liquid whole egg from losing its flavor. The team compared the field treatment with standard heat pasteurization. They tracked scent compounds, water state, and microbes over storage to see why flavor fades.
The field treatment stretched shelf life to 36 days, against 20 days for heat. It slowed oxidation, held more bound water, and cut the share of Pseudomonas, a spoilage microbe, from near all of the mix to under half. Five scent compounds stood out as key markers of flavor change. The results suggest the method can keep egg liquid fresh longer while guarding taste.
Catalog record
| CREATOR | Liu Dong, Enhui Ma, Renrui Zheng, Jun Jiang, Xinqing Lu, Lili Zhang, Songyi Lin |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 72 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |