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

Table 3

Color of UHT-pasteurized and unsterilized liquid whole eggs.

Storage time (week)	UHT-pasteurized liquid whole egg			Unsterilized liquid whole egg
	L (lightness)	a (redness)	b (yellowness)	L (lightness)	a (redness)	b (yellowness)
1	65.4 ± 1.18^c	14.2 ± 0.41^d	41.6 ± 1.11^a	64.9 ± 0.07^ab	15.4 ± 0.00^e	46.3 ± 0.24^d
2	66.1 ± 0.04^d	13.4 ± 0.06^c	44.0 ± 0.11^b	67.7 ± 0.02^d	14.9 ± 0.05^d	42.8 ± 0.17^c
3	65.0 ± 1.12^c	13.1 ± 1.11^c	41.6 ± 1.15^a	66.3 ± 0.07^c	13.7 ± 0.00^c	41.5 ± 0.05^b
4	64.9 ± 0.00^b	10.6 ± 4.51^b	41.4 ± 1.59^a	65.3 ± 0.04^bc	12.9 ± 0.06^b	40.9 ± 0.05^b
5	63.3 ± 0.02^a	8.0 ± 0.88^a	41.4 ± 0.28^a	63.4 ± 0.24^a	12.3 ± 0.28^a	38.9 ± 0.05^a