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THE INFLUENCE OF ADDED EGG YOLK ON THE MICROBIOLOGICAL QUALITY OF HARD-COOKED EGGS STORED IN A CITRIC ACID/SODIUM BENZOATE SOLUTION.

Author(s) : BAILEY J. S., FLETCHER D. L., COX N. A.

Type of article: Article

Summary

HARD-COOKED AND PEELED EGGS WERE PLACED IN 0.5, 0.75, OR 1.0% CITRIC ACID SOLUTIONS (WITH 0.1% SODIUM BENZOATE) TO WHICH 5% COOKED EGG YOLK HAD BEEN ADDED TO SIMULATE THE NATURAL OCCURRENCE OF YOLK IN SUCH PRODUCTS. FOLLOWING EQUILIBRATION FOR 14 TO 21 DAYS AT 277 K (4 DEG C), THE SOLUTIONS WERE SAMPLED FOR PH, TOTAL AEROBIC PLATE COUNT, AND TOTAL ENTEROBACTERIACEAE COUNT PRIOR TO INOCULATION. AFTER 14 DAYS OF ADDITIONAL INCUBATION AT 277 K, THE SOLUTIONS WERE AGAIN SAMPLED. THE RESULTS INDICATE THAT HARD-COOKED EGG PRESERVATIVE SOLUTIONS CONTAINING SUSPENDED EGG YOLK MATERIAL REQUIRE HIGHER CITRIC ACID CONCENTRATIONS TO ASSURE GOOD MICROBIOLOGICAL QUALITY OF THE STORED PRODUCT.

Details

  • Original title: THE INFLUENCE OF ADDED EGG YOLK ON THE MICROBIOLOGICAL QUALITY OF HARD-COOKED EGGS STORED IN A CITRIC ACID/SODIUM BENZOATE SOLUTION.
  • Record ID : 1988-0678
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 66 - n. 5
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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