액란의 냉장저장 중 미생물 및 이화학적 성상

• 발행기관: 한국축산식품학회
• 저자명: 강근호 조수현 성필남 박범영 함준상 정석근 김동훈 채현석
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제4호, 557~562쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.08.31

영문 초록

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.

키워드

liquid egg microbial total coliforms Salmonella Pseudomonas