Storage Stability of Liquid Egg Products Below 0 C

Abstract

Pasteurized and unpasteurized liquid whole egg, liquid yolk, and liquid white were stored at 5, -.5, and -3 C to determine their shelf life. In the pasteurized products stored at -.5 and -3 C, the shelf life was considerably extended without adversely affecting functional properties. In the unpasteurized products stored at -3 C, there was a slow growth of bacteria after freezing occurred. Pasteurization eliminated gram negative psychrophilic bacteria, and thus the pasteurized products can be stored well at low temperatures, whereas, in the unpasteurized products, the presence of psychrophiles significantly reduced the shelf life. The palatability and functional properties of the pasteurized egg products stored at -.5 and -3 C for 50 days compared favorably with the same products before refrigerated storage.

Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long‐Term Storage

“…Experimental storage of liquid egg yolks at subzero temperature has also been carried out (Imai and others 1986). Imai reported that pasteurized egg yolk (without added salt) stored at subzero temperature (−0.5 and −3 °C) for 50 d showed less bacterial growth than that stored at 5 °C, and that salad dressing prepared with the egg yolk stored at −0.5 and −3 °C showed slightly lower viscosity than that with 10% salted egg yolk stored at −20 °C.…”