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Preparation and storage stability of pickled poultry eggs.

Author(s) : KULKARNI V. V., NAGAL K. B., THAKUR Y. P., MANUJA N. K.

Type of article: Article

Summary

Poultry eggs, pickled in vinegar and stored up to 3 months at ambient and refrigeration temperatures, were rated moderately acceptable to very acceptable during the entire storage period. Standard bacterial plate counts were below 10,000 in samples stored at ambient temperature and negligible in refrigerated samples. Yeast and mould counts were absent in both samples, while pH remained unchanged.

Details

  • Original title: Preparation and storage stability of pickled poultry eggs.
  • Record ID : 1994-3641
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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