ABSTRACT
He n eggs and their derivatives are considered a basic food due to their high nutrient and protein content. The most important parts of eggs are the whites and yolks, with the latter formed by a globular protein solution consisting of the ovomucine fiber, a phosphoglucoprotein, made of cisteine and metionine. Other significant proteins are ovotransferrine, ovomucine, and lysozime (Stadelman and Cotterill, 1986). The egg yolk is a dispersion of different kind of particles suspended in a proteic solution of its most important elements: fosfovitine, lipoviteline, lipovitelenine, liviteline, and ovoviteline. To market the egg and its parts, a pasteurization treatment is necessary to avoid microbial contamination, but this is difficult as egg proteins are thermosensitive and denature with intense pasteurization. To avoid the negative effect produced by thermal treatments, the high-pressure process is proposed as an alternative.
