Effect of pasteurization of shell egg on its quality characteristics under ambient storage

Abstract

Three thermal processes viz. dry (55°C, 2 h), moist (57°C, 5 min) and microwave (power 9, 20 sec) were studied to determine their efficacy for the pasteurization of intact chicken eggs based on the extent of inactivation of artificially inoculated Salmonella typhimurium (ST) in the yolk of shell eggs and alteration in albumen protein solubility (APS). Moist heat treatment was superior to others as it brought about 2 log cfu/ml reduction of inoculated ST in much less time than dry heating but changes in APS were not significant. Subsequent quality evaluation of normal (uninoculated) eggs subjected to moist heat pasteurization during 15 days of ambient (35°C, 36% RH) (35 ± 0.5°C, 36 ± 2% RH)storage revealed no significant effect on percent loss in egg weight, albumen pH, viscosity of albumen and yolk and thiobarbituric acid values between pasteurized and unpasteurized eggs. Pasteurization had no adverse effect on foam volume and foam stability of albumen during storage in comparison to those of raw eggs. Naturally occurring aerobic mesophilic bacteria, coliforms, staphylococci, yeast and moulds on the egg shell surface and in egg contents got markedly reduced by pasteurization of shell eggs and their multiplication also retarded during storage. Both pasteurized and raw eggs remained fairly acceptable sensorily up to 10 days of storage at ambient conditions.

Viscosity of egg white from hens of different strains fed with commercial and natural additives

“…However, it does not explain the relationship between carotenoids and viscosity loss. Similarly, Shenga, Singh and Yadav (2010) showed a significant decrease in the viscosity of egg albumen in both control and thermally treated eggs, and they reported that during subsequent storage a faster rate of liquefaction of thickness was observed for both raw and pasteurized eggs. No changes foam stability and density were found either; even with a decrease in viscosity.…”

A review on mechanisms and commercial aspects of food preservation and processing

“…Pasteurization Pasteurization is a physical preservation technique in which food is heated up to a specific temperature to destroy spoilage-causing microorganisms and enzymes [64,65]. Almost all the pathogenic bacteria, yeasts, and molds are destroyed by this process.…”

Reducing Risk of Salmonellosis through Egg Decontamination Processes

“…This is supported by another study conducted in 2010, which described that microwaves (microwave oven/power 9 for 15 s) were able to artificially reduce inoculated S . Typhimurium cells from a concentration of 10 7 cells/100 μL to 1.2 log CFU/mL in intact whole table eggs [29]. However, further investigations need to be conducted in order to explore the effectiveness of microwaving with regard to confounding factors such as egg geometry, dielectric properties and size on the interior heating process [5].…”

“…There have been several studies comparing the effects of pasteurization of eggs using either dry heat or water bath [29,31]. In 2010, Shenga et al [29] investigated dry heat (hot air oven/55 °C for 2 h) and moist heat (circulating water bath/57 °C for 15 min) for the pasteurization of shell eggs.…”

“…In 2010, Shenga et al [29] investigated dry heat (hot air oven/55 °C for 2 h) and moist heat (circulating water bath/57 °C for 15 min) for the pasteurization of shell eggs. Following the pasteurization process of the artificially inoculated eggs ( S .…”