High Hydrostatic Pressure (HHP) is one of the most promising minimal processing technologies in food preservation. HHP can decrease microbiological spoilage of food products and extend shelf life, while freshly-like properties can be retained. For controlling the microbiological safety of liquid egg products (liquid whole egg (LWE), liquid egg yolk (LEY) and liquid egg white (LEW)) several preservation methods are viable in food industry, but most of these apply heat or preservatives.

In our study LEW, LWE and LEY were treated with HHP between 150 and 600 MPa (50 MPa stepwise) for 5 minutes. Microbiological contamination of samples was examined to establish effectivity of HHP and differential scanning calorimetry (DSC) experiment was carried out to investigate the protein structures of egg products. Colour was measured for getting an overview in changes of sensorial and techno-functional properties.

Our results show that 450 MPa is enough to decrease microbiota of LWE under determination level that means 4 orders of magnitude decreasing, the same effect can be provided with 450 MPa HHP treatment of LEW. But LEY was higher contaminated and just up to 500 MPa HHP treatment provided 5 orders of magnitude decrease of microbiota. Significant protein denaturation was observed above 400 MPa. Colour attributes of products were significant influenced by pressure range, but from different pressure levels.

In our experiment was found out that different pressure parameters of HHP are needed to decontaminate liquid egg products.