Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Table 1

Viscosity of UHT-pasteurized and unsterilized liquid whole eggs. Values showing statistically significant difference in each group of eggs are indicated with different superscript letters a, b, c, or d ().

Storage time (week)	Unsterilized liquid whole eggs (mPa·s)	UHT-pasteurized liquid whole eggs (mPa·s)
1	26.0 ± 0.00^b	14.2 ± 0.57^ab
2	30.0 ± 0.50^c	15.0 ± 0.00^b
3	32.6 ± 0.57^d	14.0 ± 0.00^a
4	25.0 ± 0.00^b	17.0 ± 0.50^c
5	20.0 ± 0.50^a	26.0 ± 0.50^d