알 및 알가공품의 유통기한 설정을 위한 지표개발 및 산출 연구

• 발행기관: 한국축산식품학회
• 저자명: 안지희 박정민 구자경 윤수진 이정수 김장미 김세헌 김영주· 박재우 송성옥 위성환 김진만
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제3호, 354~363쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

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.

키워드

Shelf-life eggs egg products exploitation of bio-markers