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

Table 5

Correlation analysis of the physical and chemical properties of unsterilized and UHT-pasteurized liquid whole eggs.

	EAI	ESI	Foaming ability	Foaming stability	Viscosity	Thiol content	Solid content	Gel strength	Soluble protein content
EAI	1
ESI	−0.791	1
	−0.978
Foaming ability	0.735	−0.272	1
	0.095	−0.077
Foaming stability	−0.455	−0.058	−0.754	1
	−0.760	0.835	0.174
Viscosity	0.107	0.326	0.511	−0.895	1
	−0.293	0.226	−0.848	−0.161
Thiol content	0.842	−0.595	0.820	−0.473	0.087	1
	−0.451	0.529	−0.760	0.301	0.697
Solid content	0.906	−0.722	0.751	−0.343	−0.042	0.966	1
	0.162	−0.033	0.303	0.198	−0.392	0.027
Gel strength	0.603	−0.186	0.620	−0.860	0.775	0.339	0.319	1
	0.732	−0.752	0.658	−0.529	−0.722	−0.888	0.083
Soluble protein content	−0.163	0.613	0.355	−0.782	0.845	−0.106	−0.262	0.593	1
	−0.884	0.904	0.333	0.836	−0.142	0.163	0.022	−0.412

and indicate and , respectively. The correlation coefficient values r for the unsterilized and UHT-pasteurized liquid eggs are given on the top and at the bottom in each pair of r values, respectively.