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FUNCTIONALITY AND MICROBIAL STABILITY OF ULTRAPASTEURIZED, ASEPTICALLY PACKAGED REFRIGERATED WHOLE EGG.

Author(s) : BALL H. R.

Type of article: Article

Summary

RAW, LIQUID WHOLE EGG WAS ULTRAPASTEURIZED AND ASEPTICALLY PACKAGED TO EXTEND THE REFRIGERATED SHELF LIFE AND MAINTAIN FUNCTIONAL QUALITY. NINE PROCESSES RANGED FROM 336.7 TO 345.2 K (63.7 TO 72.2 DEG C) FOR 2.7 TO 192. 2 SEC AND RESULTED IN SHELF LIVES RANGING FROM 4 TO MORE THAN 24 WEEKS AT 277 K (4 DEG C). EGG PASTEURIZED BY AN ESSENTIALLY CONVENTIONAL PROCESS (26. 2 SEC, 336.7 K), ASEPTICALLY PACKAGED AND STORED AT 277 K SPOILED IN 4-8 WEEKS. OVERALL, LITTLE OR NO CHANGE WAS OBSERVED IN THE CHEMICAL AND FUNCTIONAL PROPERTIES OF THE ULTRAPASTEURIZED, ASEPTICALLY PACKAGED, 277 K REFRIGERATED EGG COMPARED TO RAW EGG. EGG OF ACCEPTABLE QUALITY MAY BE PRODUCED BY THIS PROCESS WITH A 3-6 MONTHS SHELF LIFE AT 277 K.

Details

  • Original title: FUNCTIONALITY AND MICROBIAL STABILITY OF ULTRAPASTEURIZED, ASEPTICALLY PACKAGED REFRIGERATED WHOLE EGG.
  • Record ID : 1988-0677
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 5; 1987.09-10; 1212-1218; 2 fig.; 6 tabl.; 34 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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