Details

Autor(en) / Beteiligte

• Ahmadi, Shokouh
• Soleimanian‐Zad, Sabihe
• Sheikh‐Zeinoddin, Mahmoud

Titel

Effect of heat, nisin and ethylene diamine tetra‐acetate treatments on shelf life extension of liquid whole egg

Ist Teil von

• International journal of food science & technology, 2016-02, Vol.51 (2), p.396-402

Ort / Verlag

Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

Erscheinungsjahr

2016

Quelle

Wiley Online Library All Journals

Beschreibungen/Notizen

• This study examined the effect of nisin alone or in combination with pasteurisation or ethylene diamine tetra‐acetate (EDTA), on the shelf life of unpasteurised liquid whole egg (LWE) stored at refrigerator temperature for a period of 21 days. The shelf life of samples was determined by counting total mesophilic bacteria, yeast and mould and also pH changes. It was observed that addition of 3 ppm nisin to pasteurised LWE was effective enough to extend the shelf life of this product from about 7 days to at least 21 days. However, for unpasteurised LWE nisin alone had no significant effect on shelf life while treatment of LWE with nisin in combination with EDTA showed a significant antibacterial and antifungal activity leading to extended shelf life of unpasteurised LWE from 1 to 4 days to at least 21 days.