ShareSTORAGE STABILITY OF LIQUID EGG PRODUCTS BELOW 273 K (0 DEG C).
Author(s) : IMAI C., SAITO J., ISHIKAWA M.
Type of article: Article
Summary
PASTEURIZED AND UNPASTEURIZED LIQUID WHOLE EGG, LIQUID YOLK, AND LIQUID WHITE WERE STORED AT 278, 272.5 AND 270 K (5, -0.5 AND -3 DEG C). IN THE PASTEURIZED PRODUCTS STORED AT 272.5 AND 270 K, THE SHELF LIFE WAS CONSIDERABLY EXTENDED. IN THE UNPASTEURIZED PRODUCTS STORED AT 270 K, THERE WAS A SLOW GROWTH OF BACTERIA. PASTEURIZATION ELIMINATED GRAM NEGATIVE PSYCHROPHILIC BACTERIA, AND THUS THE PASTEURIZED PRODUCTS CAN BE STORED WELL AT LOW TEMPERATURES, WHEREAS, IN THE UNPASTEURIZED PRODUCTS, THE PRESENCE OF PSYCHROPHILES SIGNIFICANTLY REDUCED THE SHELF LIFE.
Details
- Original title: STORAGE STABILITY OF LIQUID EGG PRODUCTS BELOW 273 K (0 DEG C).
- Record ID : 1987-1060
- Languages: English
- Source: Br. Poult. Sci. - vol. 65 - n. 9
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Eggs and egg products
- Keywords: Pasteurization; Microbiology; Psychrotroph; Egg; Freezing; Storage life
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