Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg

Autor: Hershell R. Ball, Mohammad H. Hamid-Samimi, Kenneth R. Swartzel, P. M. Foegeding
Rok vydání: 1987
Předmět:
Zdroj: Journal of Food Science. 52:1212-1218
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14046.x
Popis: Raw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf-life and maintain functional quality. Nine processes ranged from 63.7–72.2°C for 2.7 to 192.2 sec and resulted in shelf-lives ranging from 4 to >24 weeks at 4°C. Egg pasteurized by an essentially conventional process (26.2 set, 63.7°C), aseptically packaged and stored at 4°C spoiled in 4–8 weeks. Overall, little or no change was observed in the chemical (protein and solids contents, soluble protein, pH) and functional properties (performance in cakes and custards) of the ultrapasteurized, aseptically packaged, 4°C refrigerated egg compared to raw egg. Egg of acceptable quality may be produced by this process with a 3–6 months shelf-life at 4°C.
Databáze: OpenAIRE
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