Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication : unravelling texture and flavour attributes

Manothermosonication (MTS) has been proposed as an alternative to conventional thermal pasteurisation of egg products to enhance food safety and quality. However, its impact on consumer liking and sensory characteristics remains unclear. This study evaluated the effects of MTS on the sensory attributes, texture, and volatile compound profile of omelettes prepared from liquid whole egg (LWE) compared to thermal pasteurisation. Results concluded that MTS-treated omelettes exhibited a firmer texture and higher oxidation levels, leading to distinct metallic and sulphur-like sensory attributes. However, MTS enhanced gel structural properties, suggesting its potential for applications requiring improved gel structure, such as egg tofu surimi products. This study provides novel insights into the impact of MTS on egg product quality, highlighting both its potential benefits and challenges related to oxidation, which should be considered for further investigations.