Retail storage of peeled, hard-boiled whole eggs

Ozsváth, Péter: Retail storage of peeled, hard-boiled whole eggs. Review of faculty of engineering : analecta technica Szegedinensia. pp. 83-89. (2009)

[img] Cikk, tanulmány, mű
engineering_2009_083-089.pdf

Download (1MB)

Abstract

The use of peeled hard-boiled whole eggs is widespread in the industry; however its retail trade is hindered by many factors. The most important is the complicated preservation of egg which due to its complex composition is an excellent medium for micro-organisms. Maintaining the colour, taste and aroma characteristic of fresh, boiled eggs during storage generates further problems. In our study we searched for a packaging method that ensures the safe home cool storage of peeled hardboiled whole eggs and keeps egg quality. In our experiments the peeled hard-boiled whole eggs were vacuum-packed, packed into protective gas or stored at cool temperature after immersing them in salty, with citric acid acidified liquid. Having examined the changes during cool storage in the samples packed in various ways we found that if a product with shorter shelf-life is satisfactory, the use of protective atmosphere is advisable. However when it is necessary to ensure the shelf-life longer than 14 days, this could be achieved by eggs stored in acidified brine.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2009
Page Range: pp. 83-89
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 89. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 12:11
URI: http://acta.bibl.u-szeged.hu/id/eprint/11799

Actions (login required)

View Item View Item