Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C
Language English Country England, Great Britain Media print
Document type Journal Article
PubMed
31328771
DOI
10.3382/ps/pez378
PII: S0032-5791(19)45800-8
Knihovny.cz E-resources
- Keywords
- benzoate-sorbate, lactic acid bacteria, nisin, organic acid, total plate count,
- MeSH
- Food Preservation * MeSH
- Chickens MeSH
- Cold Temperature * MeSH
- Ovum drug effects MeSH
- Pasteurization MeSH
- Food Preservatives pharmacology MeSH
- Food Storage MeSH
- Eggs analysis MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- Food Preservatives MeSH
The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
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