Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43878045" target="_blank" >RIV/62157124:16270/19:43878045 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/19:00112930

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0032579119458008/pdfft?md5=579d0cd3166b3f4509682eb583255fa5&pid=1-s2.0-S0032579119458008-main.pdf" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0032579119458008/pdfft?md5=579d0cd3166b3f4509682eb583255fa5&pid=1-s2.0-S0032579119458008-main.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3382/ps/pez378" target="_blank" >10.3382/ps/pez378</a>

Result language

angličtina

Original language name

Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C

Original language description

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 degrees 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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Poultry Science

ISSN

0032-5791

e-ISSN

—

Volume of the periodical

98

Issue of the periodical within the volume

11

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

5940-5948

UT code for WoS article

000496768700080

EID of the result in the Scopus database

2-s2.0-85072945295