Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Vacuum Packing, Eggshell Microbial Activity, Egg Quality, Table Eggs, Shelf Life
Kaynak
Journal Of The Science Of Food And Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
93
Sayı
7
