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Egg loaf and changes in its quality during storage.

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Egg loaf and changes in its quality during storage. Food Control, 15 (7). pp. 523-526.

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Quality of sliced egg loaf, prepared using whole liquid egg, spices and fillers, during refrigerated storage (4 1C for <less than or equal to>11 days) in polyethylene bags was investigated. After storage, 1 portion of each loaf was shallow fried for 2 min in refined ground nut oil on a hot pan to prepare the ready-to-eat egg loaf slices. Both fried and unfried slices were analysed for chemical composition, the unfried slices for microbiological quality, and the fried samples for sensory quality. Before and after frying, the loaf slices contained approx. (w/w) 65 and 53% moisture, 12 and 15% protein, 5 and 13% fat and 1 and 2% ash, respectively. TBA values increased from 0.42 to 1.0 mg malonaldehyde/kg loaf and free fatty acid (FFA) content from 2.2 to 8.4% during storage of the egg loaf for 11 days. Unfried samples had significantly higher FFA values than the fried ones. Spores, yeasts/fungi and psychrotrophs were not detected in freshly prepared samples (day 0), but concn. gradually increased during storage; spores and yeasts/fungi increased to approx. 2 log cfu/g and psychrotrophs to approx. 4 log cfu/g after storage for 11 days. Coliforms, staphylococci and enterococci were not detected in any of the samples throughout the storage period. Sensory analyses indicated that the egg loaf slices were acceptable after 7 days of storage.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 11:55
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7540

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