Study of long term post-treatment of whole egg powder
2011
Nemeth, Cs., Corvinus University of Budapest, Budapest (Hungary). Faculty of Food Science, Department of Refrigeration and Livestock Products Technology | Mráz, B., Corvinus University of Budapest, Budapest (Hungary). Faculty of Food Science, Department of Microbiology and Biotechnology | Suhajda, Á., Budapest University of Technology and Economics, Budapest (Hungary). Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science | Dalmadi, I., Corvinus University of Budapest, Budapest (Hungary). Faculty of Food Science, Department of Refrigeration and Livestock Products Technology | Friedrich, L., Corvinus University of Budapest, Budapest (Hungary). Faculty of Food Science, Department of Refrigeration and Livestock Products Technology | Balla, Cs., Corvinus University of Budapest, Budapest (Hungary). Faculty of Food Science, Department of Refrigeration and Livestock Products Technology
In our experiment whole egg powder samples (infected with Salmonella enteritidis for microbiological tests) were treated at 50.38-54.62 deg C for 6.41-24.09h and tested for decrease in Salmonella count or changes in their solubility and colour. Central Composite Rotational Design (CCRD) was used in our tests. In all tests performed within the testing range we achieved a decrease in Salmonella count of at least 5 magnitudes and in cases when the samples were treated at min. 52.5 deg C for at least 9h no viable Salmonella could be detected in the whole egg samples at the end of treatments. Our measurements have shown that deterioration of solubility and discolouration was significantly affected only by the temperature change (p is less than 0.05).
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