CO2 MAP for the improvement of physico-chemical and technological properties of shell egg albumen

Modified atmosphere packaging (MAP) is a widely used food storage technique that receives consumer perception as a natural and additive-free technique. The aim of this study was to compare some physico-chemical and technological properties of albumen of not-packed eggs (control) with that of eggs packed in high barrier plastic pouches, in air and in 100% CO2 MA. Fresh eggs and egg samples during 28 days of storage were analysed for albumen pH and dissolved CO2, Haugh unit (HU), texture of the coagulated albumen and crispness of meringues. Our research confirmed the beneficial effect of 100% CO2 MAP on egg freshness maintenance. In addition our findings showed that the exposition of shell egg to CO2 improved some technological performances of the albumen (e.g. meringue crispness), showing also high potentiality in order to modulate the hardness of coagulated albumen