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Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

100%

Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

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

72%

Nemeth C., Dalmadi I., Mraz B., Friedrich L., Pasztor-Huszar K., Suhajda A., Janzso B., Balla C.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr 4

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).

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Dalmadi I.

2 Pasztor-Huszar K.

1 Balla C.

1 Friedrich L.

1 Janzso B.

1 Kisko G.

1 Mraz B.

1 Nemeth C.

1 Simon P.

1 Simon-Sarkadi L.

1 Suhajda A.

2 2011

Wyniki wyszukiwania

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

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