Storage Stability of Hard-Cooked Eggs

Storage stability of egg sticks fortified with omega‐3 fatty acids

“…Simultaneous application of vacuum packaging and refrigeration could be considered as two ‘hurdles’ in a typical ‘hurdle technology’ that may result in synergistic suppression of microbial growth because both ‘hurdles’ act on microorganisms in a mechanistically different manner. In a previous study, peeled, hard cooked eggs stored at 5 °C did not show viable bacterial growth until day 21 of storage when eggs were stored in sealed jars …”

“…Several studies examined the storage stability of hard cooked eggs under different packaging and storage temperature conditions . However, the majority of this research has focused on improving storage stability of hard‐cooked eggs through the use of pickling solutions or acidic coatings in addition to packaging.…”

Quality Indicators of Egg Sticks with added Omega-3 Fatty Acids and Lutein Under Different Packaging and Temperature Storage

“…Hardness increased significantly (p<0.05) in all groups throughout the 28-day period. Increase in hardness over storage period is commonly seen in foods, most likely due to water loss (Oblinger et al, 1974). Springiness did not change significantly in any treatment group or throughout time.…”

“…This confirms that vacuum pack plus refrigeration 4°C significantly reduces total growth. In a study by Oblinger et al, peeled, hard cooked eggs stored at 5°C did not show viable bacterial growth until day 21 of storage when eggs were stored in sealed jars (Oblinger et al, 1974).…”

“…Several studies examined the storage stability of hard cooked eggs under different packaging and temperature storage (Oblinger et al, 1974, Akter et al, 2014, Botsoglou et al, 2012 (Mozaffarian & Wu, 2011). The majority of this research has focused on prolonging shelf life of hard-cooked eggs through use of pickling solutions or acidic coatings in addition to packaging.…”