Abstract
The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures (10°C, 15°C, 25°C, 35°C and 45°C). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The biomarkers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at 10°C, 27 d at 15°C, 9 d at 25°C, 2 d at 35°C, and 1 d at 45°C in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at 10°C, 3 d at 15°C, 2 d at 25°C, 1 d at 35°C, and less than one d at 45°C in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at 10°C, 2 d at 15°C, 1 d at 25°C, and less than 1 d at 35°C and 45°C in total plate count.
| Original language | English |
|---|---|
| Pages (from-to) | 354-363 |
| Number of pages | 10 |
| Journal | Korean Journal for Food Science of Animal Resources |
| Volume | 32 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2012 |
Keywords
- Egg products
- Eggs
- Exploitation of bio-markers
- Shelf-life
ASJC Scopus subject areas
- Food Science
- Animal Science and Zoology