A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products

초록

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected bio-markers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures (10 degrees C, 15 degrees C, 25 degrees C, 35 degrees C and 45 degrees C). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at 10 degrees C, 27 d at 15 degrees C, 9 d at 25 degrees C, 2 d at 35 degrees C, and 1 d at 45 degrees C in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at 10 degrees C, 3 d at 15 degrees C, 2 d at 25 degrees C, 1 d at 35 degrees C, and less than one d at 45 degrees C in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at 10 degrees C, 2 d at 15 degrees C, 1 d at 25 degrees C, and less than 1 d at 35 degrees C and 45 degrees C in total plate count.

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