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Hot-Pack Pasteurization of Salted Egg Products

Autor: R. E. Baldwin, O. J. Cotterill, S. E. Steinhoff, J. Glauert

Publikováno v: Poultry Science. 53:636-645

A “hot-pack” process will pasteurize egg products containing salt. Both Staph. aureus and S. oranienburg are destroyed at inoculum levels of 106 cells/g. The process is as follows: Preheat the product in a vat or other heat exchanger to near 52°

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ada5777f9ce291bdc77e8fb6d5b4e69d
https://doi.org/10.3382/ps.0530636

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Emulsifying Properties of Salted Yolk After Pasteurization and Storage

Autor: H. J. Bassett, J. Glauert, O. J. Cotterill

Publikováno v: Poultry Science. 55:544-548

The emulsifying properties of egg yolk containing 10% sodium chloride pasteurized by two methods were determined: One, a high temperature—short time method involved the use of heat treatments for five min. at 62°, 67°, 73°, and 78° C. The other

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e19cfabeef2acccdc23b88d6a02da31e
https://doi.org/10.3382/ps.0550544

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Nutrient Values for Shell, Liquid/Frozen, and Dehydrated Eggs Derived by Linear Regression Analysis and Conversion Factors

Autor: O. J. Cotterill, J. Glauert

Publikováno v: Poultry Science. 58:131-134

Linear regression analysis was used to establish estimates for each nutrient in liquid/frozen egg white, whole egg, commercial yolk, and pure yolk with solids of 12.1, 24.5, 44.0, and 51.8%, respectively. These derived values were converted to both s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bd2728f35585eeb939657745ea10630
https://doi.org/10.3382/ps.0580131

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Nutrient Composition of Commercially Spray-Dried Egg Products

Autor: G. W. Froning, J. Glauert, O. J. Cotterill

Publikováno v: Poultry Science. 57:439-442

Nutrient composition analyses of three commercially spray-dried whole egg, white, and yolk products were conducted. Samples were obtained from industrial sources, pooled, packaged under a nitrogen atmosphere (except white), and stored under refrigera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f65e3e8c91b3fbbb2a6a7726dc153404
https://doi.org/10.3382/ps.0570439

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Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt

Autor: J. Glauert, O. J. Cotterill

Publikováno v: Poultry Science. 48:1156-1166

THE addition of sugar or salt to a medium has an influence on the heat resistance of bacteria. Hansen and Riemann (1963), in reviewing factors affecting the heat resistance of nonsporing organisms, mentioned that salt exerts a protective action again

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10eaa294a2f24db61740a39419fadc48
https://doi.org/10.3382/ps.0481156

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Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperatures

Autor: J. Glauert, O. J. Cotterill

Publikováno v: Poultry science. 51(3)

Salmonella oranienburg was inoculated into egg yolk containing 10, 14, 18, 22, 25 and 35% salt. Samples were stored at –25, 16, 25 and 36°C. Storage above freezing destroyed all viable test organisms. Survival time was less at higher salt concentr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ac2d09cbe19621bbe98a1cd617cb6ba
https://pubmed.ncbi.nlm.nih.gov/4674998

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