Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field application

This study aimed to assess the efficacy of magnetic field application, a sustainable technology with minimal negative biological and no toxic effects, in ensuring the microbiological safety of chicken egg albumen. Additionally, it contested to evaluate the physicochemical effects of the applied magnetic field on albumen and to compare these effects with those of pasteurization, the current industry standard. A magnetic field of 240 mT was applied to the albumen for two different durations (30–60 min at 25 °C). The physicochemical and microbiological characteristics of the samples treated with the magnetic field were compared to those of raw and industrially pasteurized samples throughout a 21-day storage period at 4 °C. The application of the magnetic field enhanced foam capacity and stability. The highest foam capacity reached 1245 % on the seventh day of storage, whereas the highest level of foam stability was 83 % on the initial day of storage in samples subjected to a 30-min magnetic field application. The application of the magnetic field was observed to be effective on the microbiological results of the samples. At the end of the 21-day storage period, 60-min magnetic field application resulted in a decrease of 0.52 log cfu/g in total coliform bacteria count compared to raw samples. The treatment with magnetic fields demonstrated a significant reduction in the microbial load of the samples, alongside an enhancement in the functional properties of albumen. The study's results indicate that magnetic fields can be utilised in the commercial pasteurization of liquid eggs; nevertheless, the system requires further development as a continuous process, and investigations into product yield and industrial applicability must be undertaken.