Study of long term post-treatment of whole egg powder at 50-55 degrees C

• Autorzy: Nemeth C. , Dalmadi I. , Mraz B. , Friedrich L. , Pasztor-Huszar K. , Suhajda A. , Janzso B. , Balla C.
• Języki publikacji: EN

Abstrakty

EN

In our experiment whole egg powder samples (infected with Salmonella Enteritidis for microbiological tests) were treated at 50.38–54.62°C for 6.41–24.09 h and tested for decrease in Salmonella count or changes in their solubility and colour. Central Composite Rotational Design (CCRD) was used in our tests. In all tests performed within the testing range we achieved a decrease in Salmonella count of at least 5 magnitudes and in cases when the samples were treated at min. 52.5°C for at least 9 h no viable Salmonella could be detected in the whole egg samples at the end of treatments. Our measurements have shown that deterioration of solubility and discolouration was signifi cantly affected only by the temperature change (p<0.05).

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: 4
• Opis fizyczny: p.239-243,fig.,ref.

Twórcy

autor

Nemeth C.

• Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Menesi ut 43-45, 1118 Budapest, Hungary

autor

Dalmadi I.

autor

Mraz B.

autor

Friedrich L.

autor

Pasztor-Huszar K.

autor

Suhajda A.

autor

Janzso B.

autor

Balla C.

Bibliografia

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Uwagi

PL

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