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Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white.

Author(s) : REHAULT-GODBERT S., BARON F., MIGNON-GRASTEAU S., et al.

Type of article: Article

Summary

Egg white is a good source of protein. The authors investigated changes in the antimicrobial activity of egg during storage at 4, 20 or 37°C for 30 days, with a focus on anti-Salmonella activity. Storage at 37°C was shown to reduce the bacteriostatic potential of egg white.

Details

  • Original title: Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white.
  • Record ID : 2011-0255
  • Languages: English
  • Source: Journal of Food Protection - vol. 73 - n. 9
  • Publication date: 2010/09

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