Microbiological quality of egg liquid products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00217142" target="_blank" >RIV/62156489:43210/14:00217142 - isvavai.cz</a>
Výsledek na webu
<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/351/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/351/pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/351" target="_blank" >10.5219/351</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Microbiological quality of egg liquid products
Popis výsledku v původním jazyce
Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P <0.05) total aerobic count in egg yolk (2.8 log CFU.ml-1). The incidence of coliform bacteria was also highest (P <0.05) in egg yolk (1.7 log CFU.ml-1) but very lowin egg white and whole egg. The highest count (P <0.05) of enterococci was detected in samples of egg white (1.0 log CFU.ml-1). The counts of staphylococci, moulds and yeast were particularly high (P <0.05) in egg yolk (1.2 log CFU.ml-1
Název v anglickém jazyce
Microbiological quality of egg liquid products
Popis výsledku anglicky
Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P <0.05) total aerobic count in egg yolk (2.8 log CFU.ml-1). The incidence of coliform bacteria was also highest (P <0.05) in egg yolk (1.7 log CFU.ml-1) but very lowin egg white and whole egg. The highest count (P <0.05) of enterococci was detected in samples of egg white (1.0 log CFU.ml-1). The counts of staphylococci, moulds and yeast were particularly high (P <0.05) in egg yolk (1.2 log CFU.ml-1
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2014
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo - Food Science (elektronická verze)
ISSN
1337-0960
e-ISSN
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Svazek periodika
8
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
5
Strana od-do
114-118
Kód UT WoS článku
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EID výsledku v databázi Scopus
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