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Effect of storage temperature on the bacterial content of egg melange.

Soumithri, T. C. and Iyengar, J. R. (1969) Effect of storage temperature on the bacterial content of egg melange. Journal of Food Science and Technology, 6 (4). 275-278, 6 ref..

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Journal of Food Science and Technology, Vol. 6, December 1969, pp. 275-278.pdf - Published Version
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Abstract

The keeping quality of raw and pasteurized liquid egg at different storage temp. was studied. Raw liquid egg (of chicken or duck) could not be stored for 8 h at room temp. (30 degree C) or at 37 degree C, due to rapid proliferation of the bacterial flora and prolonged storage which resulted in coagulation of the material. At 10 degree C raw liquid egg could be held for 24 h, without appreciable increase in the bacterial load. Pasteurized liquid egg could not be stored even for 1 h at 30 degree C or above. At 10 degree C, pasteurized liquid hen egg could be held for 48 h and that of duck for 72 h, during which period the bacterial numbers remained more or less stationary.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; Keeping quality of liquid egg; EGGS-; PASTEURIZATION-; Effect of /pasteurization/ on keeping quality of liquid egg; STORAGE-; Effect of /storage temperature/ on keeping quality of liquid egg; TEMPERATURE-; CHICKENS-; Keeping quality liquid /hens'/ egg melange; DUCKS-; Keeping quality liquid /ducks'/ egg melange; COAGULATION-; /Coagulation/ of liquid egg during storage; MICROORGANISMS-; / proliferation of microflora/ of liquid egg during storage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 04:36
Last Modified: 21 Mar 2014 04:36
URI: http://ir.cftri.com/id/eprint/7323

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