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Antibacterial effectiveness of chitosan-propolis coated polypropylene films against foodborne pathogens
(Elsevier, 2013) Torlak, Emrah; Sert, Durmus
Antibacterial properties of chitosan are well documented in the literature. However its antibacterial effectiveness in the film form is controversial due to the methodological differences in test methods used. In this study, antibacterial effectiveness of chitosan-coated polypropylene films alone and incorporating ethanolic extract of propolis (EEP) were evaluated against six foodborne pathogens (Bacillus cereus, Cronobacter sakazakii, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus) using the ISO 22196 method designed for the antibacterial treated plastic products. The results demonstrated that chitosan coated film exhibited the broad-spectrum antibacterial activity. Incorporation of EPP to coating at 10% (propolis resin/chitosan) enhanced antibacterial activity against all pathogens tested. Results of this study revealed that chitosan has antibacterial activity in the film form and that propolis is a promising antimicrobial for the food packaging applications. (c) 2013 Elsevier B.V. All rights reserved.
Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder
(Elsevier Sci Ltd, 2021) Sert, Durmus; Mercan, Emin
The influence of ozone treatment (OT) of skim milk powder (SMP) on functional, physicochemical characteristics, powder flow behaviours and microbiological quality was evaluated. SMP was ozone treated for 0 (control), 30, 60, 90 or 120 min. Particle size parameters of samples were not affected by OT. OT increased dispersibility and foaming capacity, but decreased wettability time. The cohesion index of samples ranged from 11.98 to 18.34, with higher treatment times decreasing it. OT significantly decreased the tendency for caking and cohesion, as well as compaction characteristics, and increased the flow stability of ozone-treated samples compared with control. OT could be effective for improving SMP flow behaviours in terms of caking, cohesion, and compaction. OT for 120 min decreased the count of all analysed microorganisms to under the detection limit. Inactivation of microorganisms and improving functional and powder flow characteristics by OT may have applications in dairy powder processing and food safety. (c) 2021 Elsevier Ltd. All rights reserved.
Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability
(Elsevier, 2020) Sert, Durmus; Mercan, Emin; Kara, Ummugulsum
The goal of this research was to investigate the effects of the ozone treatment (OT) to raw cream on the physicochemical, microbiological, thermal, and oxidative properties of butter. For this purpose, butter samples were produced from raw cream, which was ozone-treated for 5 (OT-5), 15 (OT-15), 30 (OT-30), and 60 (OT-60) min. The control sample was also produced from non-ozonated raw cream. OT increased firmness, consistency, and fat particle size values of cream. The firmness of butter was between 97 and 380 N. Average fat particle size of samples (D[3.2]) ranged from 22.1 to 30.2 mu m, in which OT decreased it. A monomodal fat particle size distribution was determined in all-butter samples. OT decreased b value (yellowness) of butter, and the lowest value was determined in OT-60. The induction time of butter changed from 1.04 (OT-60) - 32.9 h (control). Two melting peaks were determined in butter samples at 14.2-14.6 and 32.3-33 degrees C. Ozonation for 60 min caused 2.01 log reduction in Staphylococci. Above 15 min, OT completely inactivated Salmonella and yeast-mould. Coliform was not detected in OT-30 and OT-60. The results showed that OT resulted in higher microbiological quality in butter from raw cream.
Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
(Elsevier Sci Ltd, 2020) Sert, Durmus; Mercan, Emin
The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the T-onset of the first peak ranged from 11.39 to 11.93 degrees C, and the Tpeak was between 14.01 and 14.14 degrees C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples. (C) 2020 Elsevier Ltd. All rights reserved.
Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
(Elsevier, 2017) Sert, Durmus; Mercan, Emin; Dertli, Enes
The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6-4.7 was similar to 3.5-4 h at 45 degrees C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32-6.99 log cfuig, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters. (C) 2016 Elsevier Ltd. All rights reserved.
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
(Inst Tecnologia Parana, 2020) Atik, Didem Sozeri; Demirci, Talha; Ozturk, Hale Inci; Demirc, Sumeyye; Sert, Durmus; Akin, Nihat
Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
(Inst Tecnologia Parana, 2020) Atik, Didem Sozeri; Demirci, Talha; Ozturk, Hale Inci; Demirc, Sumeyye; Sert, Durmus; Akin, Nihat
Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.
Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage
(Elsevier, 2018) Mercan, Emin; Sert, Durmus; Akin, Nihat
The aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from skim milk concentrates which were HPH treated at 0 (control), 50, 100 and 150 MPa. SMP samples were stored 180 days at 20 and 40 degrees C and caking, cohesion and powder flow speed dependency test (PFSD) were performed using a Powder Flow Analyzer. HPH treatment decreased cohesion and caking properties of SMPs. At the 0. day, cake strength of SMPs from HPH treated concentrates varied from 0.43-2.70 mN.m, whereas cake strength of SMP-0(control) was 8.20 mN.m. Cohesion index (CI) of samples ranged from 6.80-15.74 nun during storage. Based on CI, SMPs from HPH treated concentrates showed free and easy flowing flow behavior during storage at 20 and 40 degrees C. In addition, cohesion index at four speeds indicated that SMP from HPH treated concentrates were more flowable at even lower flow speeds then SMP-0. PFSD test verified that all SMP samples showed more free-flowing characteristics with increasing flow speeds. Flow stability of samples ranged from 0.95-1.15 and also flow stability of SMP-0 increased during storage at both 20 and 40 degrees C. The results revealed that HPH treatment to milk concentrates could improve powder flow properties of skim milk powders.
Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
(Elsevier, 2021) Sert, Durmus; Mercan, Emin; Kilinc, Mehmet
This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.
Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characterisation
(Wiley, 2021) Sert, Durmus; Ucok, Gamze; Kara, Ummugulsum; Mercan, Emin
The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 degrees C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88-89%. WP addition reduced the tensile strength and increased the elasticity of the films.
Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
(Wiley, 2018) Mercan, EmIn; Sert, Durmus; Karakavuk, Emrah; Akin, NIhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates
(Elsevier Sci Ltd, 2018) Mercan, Emin; Sert, Durmus; Akin, Nihat
Effect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0-150 and 0-40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples. (C) 2018 Elsevier Ltd. All rights reserved.
Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs
(Wiley, 2013) Sert, Durmus; Aygun, Ali; Torlak, Emrah; Mercan, Emin
Backround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22 degrees C for 14 days. Results Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell(-1)) on the first day of storage. Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. (c) 2013 Society of Chemical Industry
The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese
(Wiley-Blackwell, 2012) Dertli, Enes; Sert, Durmus; Akin, Nihat
This study invest0igated the effect of CO2 added to achieve three pH levels: pH 6.1, pH 6.2 and pH 6.3 for treatments X, Y, Z, respectively, on some microbiological properties of Turkish White (TW) brined cheese. For each pH, four batches of cheese were produced from: raw milk with no added carbon dioxide (UR), raw milk with carbon dioxide (TR), pasteurised milk with no carbon dioxide addition (UP) and pasteurised milk with carbon dioxide addition (TP). The microbiological analysis of TW brined cheeses was carried out for 90 days of maturation period. Total aerobic mesophilic bacteria, mesophilic lactic acid bacteria, yeasts and moulds and coliform group were determined in control and CO2 treatment groups. Mesophilic bacteria count was determined as 5.14, 5.29, 5.67 log cfu/g for pH 6.1, 6.2 and 6.3, respectively, in CO2-treated raw milk cheeses. Yeasts and moulds reduction increased significantly by applying CO2 (P < 0.01). For TW cheese samples, the most significant microbial inactivation was detected at sample groups of pH 6.1.
Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter
(Elsevier Sci Ltd, 2020) Sert, Durmus; Mercan, Emin
The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L-1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.
Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
(Elsevier Science Inc, 2016) Sert, Durmus; Mercan, Emin; Aydemir, Serdar; Civelek, Mustafa
The aim of this work vas to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000700,000, >700,000 SCC/mL) were processed into skim (SNIP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was rioted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SNIP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208 mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SNIP and WMP was between 0.682 and 0.708 and 0.660 to 0.685 g/cm(3), respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.
Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics
(Elsevier, 2021) Sert, Durmus; Mercan, Emin
The aim of this study was to investigate the effects of the ozone treatment (OT) to milk concentrate (MC) and whey concentrate (WC) on the physicochemical and textural properties, as well as, on the microbial, antibiotic, and aflatoxin content. For that purpose, OT was applied to MC and WC samples 0 (control), 5, 10, 15, 30, or 60 min. OT (60 min) achieved 18.9 and 9.9% degradation of aflatoxin M1 in MC and WC, respectively. OT caused degradation of beta-lactam, and tetracycline in concentrates. Volume mean diameter of MC was increased by OT, those of WC was decreased. The firmness and consistency values of ozone-treated concentrates were lower than the control groups. OT decreased the cohesivity of MC. OT increased the lightness of samples, while it decreased yellowness. In MC and WC samples, OT was effective in reducing the microbial load. The degradation of antibiotics and aflatoxin, and reducing the microbial load of concentrates by OT are crucial for human health and the processing of dairy products.
Effects of preincubation application of low and high frequency ultrasound on eggshell microbial activity, hatchability, supply organ weights at hatch, and chick performance in Japanese quail (Coturnix coturnix japonica) hatching eggs
(Oxford Univ Press, 2015) Yildirim, Iskender; Aygun, Ali; Sert, Durmus
The aim of the current study was to establish the effects of preincubation application of low and high frequency ultrasound on egg weight loss, hatchability, supply organ weights, chick performance, and eggshell microbial activity in Japanese quail (Coturnix coturnix japonica). A total of 630 fresh eggs were randomly divided into 3 groups. Treatments were no ultrasound but eggs were sprayed with benzalkonium chloride solution (B), 35 kHz ultrasound applied for 30 min (U35), and 130 kHz ultrasound applied for 30 min (U130). At the beginning of the incubation, the eggs in the U130 treatment had lower coliform, Salmonella, and Staphylococcus counts than those in the B group. However, no significant differences were found in coliform, Salmonella, and Staphylococcus counts among treatments at d 14 of incubation. Among treatments, there were no significant differences in egg weight loss, hatchability, embryonic mortality, supply organ weights, spread of hatch, or relative growth.
Effects of prestorage application of propolis and storage time on eggshell microbial activity, hatchability, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs
(Poultry Science Assoc Inc, 2013) Aygun, Ali; Sert, Durmus
Propolis, a resinous mixture produced by honeybees from substances collected from plants, has strong antibacterial and antifungal properties. The purpose of the current study was to establish the effects of prestorage application of propolis and storage time on eggshell microbial activity, egg weight loss, hatchability, and chick performance in quail hatching eggs. Treatments were compared in a 2 x 5 factorial design with 2 different storage times (7 and 14 d) and 5 prestorage applications (control, ethyl alcohol 70%, 5% propolis, 10% propolis, and 15% propolis solution). After application, the eggs were stored for 7 or 14 d at 13 C and 75 to 80% RH before incubation. Eggs sprayed with propolis had lower levels of total aerobic mesophilic bacteria, coliform, Salmonella spp., Staphylococcus spp., and mold yeasts than control eggs over the storage period and incubation period. Microbial activity in eggs stored for 7 d was significantly higher than in eggs stored for 14 d at the end of the storage. The lowest egg weight loss during storage was obtained in P15 treatment eggs stored for 7 d, whereas the highest egg weight loss was found in the treatment A after storage for 14 d. Although propolis treatment at 3 different doses was not effective on relative growth, only P15 decreased the BW at d 10, compared with the control. Hatchability in eggs stored for 14 d was significantly lower than in eggs stored for 7 d. No significant differences were observed for hatchability and embryonic mortality among propolis treatment groups. Propolis did not have a detrimental effect on hatchability, embryonic mortality, or BW gain. Our results indicate that propolis may be used to effectively reduce microbial activity on the surface of quail hatching eggs during storage and incubation without any detrimental effects on hatchability.
Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures
(Wiley, 2013) Aygun, Ali; Sert, Durmus
Backround The aim of this study was to establish the effects of vacuum packing on eggshell microbial activity and egg quality traits in table eggs during 42 days of storage at 5 and 22 degrees C. Treatments were no vacuum packing (control) and vacuum packing (VP). Egg quality traits measured included egg weight loss, specific gravity, shell strength, albumen height, Haugh unit, yolk index, albumen pH, yolk pH, albumen colour and yolk colour. Results VP eggs maintained higher specific gravity, albumen height, Haugh unit and yolk index and lower egg weight loss, albumen pH and yolk pH compared with control eggs after 42 days at 22 degrees C. VP eggs had lower levels of total aerobic mesophilic bacteria, Salmonella spp., Staphylococcus spp. and moulds/yeasts than control eggs over the storage period at both 5 and 22 degrees C. However, VP eggs had a higher level of coliforms than control eggs after 42 days at 5 degrees C. Conclusion The results indicated that vacuum packing extended the egg shelf life to at least 42 days compared with control eggs at 5 and 22 degrees C.

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