Effect of pulsed electric field strength and number of pulses on fatty acid profile of liquid whole egg

The influence of strength and pulses number of Pulsed Electric Field (PEF) treatment on fatty acid profile in liquid whole egg (LWE) was investigated in our studies. It was stated that pulsed electric field treatment had significant influence on the most of investigated parameters. There was not statistically difference for monounsaturated fatty acids amount before and after PEF treatment. Nevertheless all fatty acids parameters were influenced by PEF within variant groups according to Response Surface Methodology results. Our studies proved that investigated parameters of PEF treatment are very important not only in micro flora reduction context, but also for chemical composition changes of final product.