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Effect of different acidulants on the microbiological stability of quail eggs in plastic containers.

Efeito de diferentes acidulantes sobre a estabilidade microbiológica de ovos de codorna em conserva.

Author(s) : BERBARI S. A. G., PASCHOALINO J. E., SILVEIRA N. F. A., NISIDA A. L. A. C.

Type of article: Article

Summary

This study was aimed at storing quail eggs in rigid plastic containers and maintaining acceptable flavor and microbiological stability during storage at room temperature and at 5°C. The results showed that the addition of acids and preservatives was efficient in preventing microbiological deterioration of the product stored at the two temperatures studied. However, the addition of the mixture of citric acid and vinegar was detrimental to egg flavor, making the product sensorially unacceptable.

Details

  • Original title: Efeito de diferentes acidulantes sobre a estabilidade microbiológica de ovos de codorna em conserva.
  • Record ID : 2000-0294
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 27 - n. 1-2
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

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