PASTEURIZATION DESIGN CRITERIA FOR PRODUCTION OF EXTENDED SHELF-LIFE REFRIGERATED LIQUID WHOLE EGG
- 1 April 1985
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 8 (3-4) , 219-224
- https://doi.org/10.1111/j.1745-4549.1985.tb00699.x
Abstract
Pasteurization schedules of liquid whole egg are designed for inactivation of pathogens. Postprocess contamination and survival of heat-resistant spoilage bacteria make it necessary to keep the product frozen for extended shelf-life. Criteria required for production of a refrigerated pasteurized liquid whole egg are discussed. Pasteurization schedules which yield up to 5% soluble protein loss are suggested as the highest level of heat treatment. A combination of such heat treatment and aseptic packaging is suggested as a potential route for production of a long shelf-life pasteurized liquid whole egg.This publication has 7 references indexed in Scilit:
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