Analysis of parameters affecting the shelf life of liquid whole egg

Németh, Csaba and Németh, Zoltán: Analysis of parameters affecting the shelf life of liquid whole egg. Review of faculty of engineering : analecta technica Szegedinensia 3-4. pp. 108-111. (2012)

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Abstract

In our measurements we tested the changes in viable cell count in liquid whole eggs. Central complex rotation design was used in planning our experiments, and response surface method (RSM) was applied to analyze the effect of each parameter (pH. storage temperature, storage time and preservative content) on the viable cell count. Based on our measurements, in addition to the storage time, the pH value and storage temperature of liquid egg samples significantly affect (p<0.0l) the viable cell count, but any inhibitory effect of preservatives (Na benzoate. K sórbate mixture) on microbial growth could not be clearly detected. Using the secondary polynomial model which was adjusted to our data, the measurements were defined very well: therefore it is hoped that our results will afford real help in estimation of the microbiological condition of liquid whole egg products which are preserv ed by v arious methods.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 3-4
Page Range: pp. 108-111
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 111 p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:06
URI: http://acta.bibl.u-szeged.hu/id/eprint/11924

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