Research Article
Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Table 2
Gel strength of UHT-pasteurized and unsterilized liquid whole eggs.
| | Storage time (week) | Unsterilized liquid whole eggs (g/cm2) | UHT-pasteurized liquid whole eggs (g/cm2) |
| | 1 | 1345.27 | 1504.39 | | 2 | 1348.14 | 1459.54 | | 3 | 1330.65 | 1333.79 | | 4 | 1308.94 | 1315.14 | | 5 | 1099.09 | 1246.23 |
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