Microbiological measurements for the development of a new preservation procedure for liquid egg
2011
Nemeth, C., Corvinus Univ. of Budapest (Hungary). Dept. of Refrigeration and Livestock Products Technology | Mraz, B., Corvinus Univ. of Budapest (Hungary). Dept. of Refrigeration and Livestock Products Technology | Friedrich, L., Corvinus Univ. of Budapest (Hungary). Dept. of Refrigeration and Livestock Products Technology | Suhajda, A., Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science | Janzso, B., Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science | Balla, C., Corvinus Univ. of Budapest (Hungary). Dept. of Refrigeration and Livestock Products Technology
The aim of this study was to evaluate the effect of heat treatment at temperatures below pasteurisation and the duration of this heat treatment on bacterial counts and shelf life of liquid egg products. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55 deg C for 24 hours. While pasteurisation can only "considerably" reduce viable cell counts in liquid egg products, keeping the product at 55 deg C for 24 h can result in no or very low viable cell count and, therefore enhance the shelf life of the products.
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