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Standardization of parameters for enhancing the shelf life of boiled egg.

Author(s) : SATYANARAYANA RAO T. S., REDDY H., JAYARAMAN K. S.

Type of article: Article

Summary

Data on different heat treatment methods for hard-cooking of eggs in as-such or packed forms (polypropylene or paper-aluminium-foil polyethylene laminating pouch) showed similar ease of peeling. Coating of hard-cooked eggs with different wax emulsions showed no benefit. Hard-cooked eggs had a shelf life of 7 and 25 days at ambient and refrigerated temperatures without any packing. These were acceptable organoleptically and free of pathogens.

Details

  • Original title: Standardization of parameters for enhancing the shelf life of boiled egg.
  • Record ID : 1996-2346
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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