Analysis of parameters affecting the shelf life of liquid whole egg
In our measurements we tested the changes in viable cell count in liquid whole eggs. Central complex rotation design was used in planning our experiments, and response surface method (RSM) was applied to analyze the effect of each parameter (pH. storage temperature, storage time and preservative con...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11924 |
| Tartalmi kivonat: | In our measurements we tested the changes in viable cell count in liquid whole eggs. Central complex rotation design was used in planning our experiments, and response surface method (RSM) was applied to analyze the effect of each parameter (pH. storage temperature, storage time and preservative content) on the viable cell count. Based on our measurements, in addition to the storage time, the pH value and storage temperature of liquid egg samples significantly affect (p<0.0l) the viable cell count, but any inhibitory effect of preservatives (Na benzoate. K sórbate mixture) on microbial growth could not be clearly detected. Using the secondary polynomial model which was adjusted to our data, the measurements were defined very well: therefore it is hoped that our results will afford real help in estimation of the microbiological condition of liquid whole egg products which are preserv ed by v arious methods. |
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| Terjedelem/Fizikai jellemzők: | 108-111 |
| ISSN: | 1788-6392 |