A new liquid egg product

Németh, Csaba: A new liquid egg product. Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 165-170. (2010)

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Abstract

Nowadays, pre-processed egg products are preferred as raw materials rather than shell eggs by the food industry. These are sold as pasteurized liquid egg or egg powder products. Pasteurisation of egg products means a heat treatment of several minutes at about 60 °C. Two important issues shall be kept in mind: to destroy as much contaminating micro-organisms as possible and at the same time not to damage the valuable egg proteins. Research data show that the number of microorganisms in pasteurized liquid eggs is between 100-1000 cfu/ml and Salmonella strains can also be found among the survivors. Microbiological examinations were carried out to develop an alternative pasteurization method, which can be used in the manufacture of egg products. The effect of 24-hour incubation at 55 °C was studied. The samples were artificially contaminated with strains belonging to Enlerobacieriaceae family, which are the most frequently occurring contaminants in egg products. The samples were raw liquid whole egg. liquid egg white and liquid egg yolk produced by an egg products manufacturing plant. Liquid egg samples were inoculatcd with Serratia marcescens, E. coli, and Salmonella spp. During incubation at 55 °C , reduction in viable cell counts were determined. Having determined the reduction in viable cell counts against time, the data obtained were in good agreement with literary ones, as the destruction of bacteria is faster in liquid egg white than in products containing egg yolk. In the case of all three test strains, experience shows that during the incubation for 12 hours the initial cell count decreased by 4-5 log cycles. Our results showed that a 24 hours incubation at 55 °C can provide microbiologically safe, pasteurized products. The heat treatment was compared to the widely used pasteurization procedure for these products. Marked differences were detected, i.e.. while pasteurization only slightly decreased cell counts, after 24 hours of incubation at 55 °C. no viable cells were detected.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2010
Number: 2-3
Page Range: pp. 165-170
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: p. 169-170. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 07. 09:32
URI: http://acta.bibl.u-szeged.hu/id/eprint/11849

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