Shelf life extension of liquid whole eggs by heat and bacteriocin treatment

Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Kamila Míková and Jana Chumchalová
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Petr Miller: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Melissa E. Haveroen: Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
Kateřina Solichová: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Roman Merkl: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Lynn M. McMullen: Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
Jana Chumchalová: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 4, 280-289

Abstract: During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 samples. Out of the tested samples, 45 LAB were isolated and identified, with 30 strains identified as Enterococcus faecium, 12 as Enterococcus faecalis, and 3 as Lactobacillus paracasei subsp. paracasei. All strains, except 6 strains of E. faecium, possessed lipolytic activity. All the E. faecalis strains and one strain of E. faecium showed a high proteolytic activity, while moderate proteolytic activity was shown by 3 lactobacilli strains. Minimum inhibitory concentration (MIC) of nisin and Micocin X was measured against groups of isolated strains, and ranged from 10.4 µg/ml to 41.7 µg/ml for nisin and from 0.2 mg/ml to 1.6 mg/ml for Micocin X. The LWEs supplemented with 6.25 mg/l of nisin or with 500 mg/ml of Micocin X were pasteurised at 65°C for 2.5 minutes. The shelf life of LWE with the addition of nisin or Micocin X stored under refrigerator conditions was extended by a minimum of 5 weeks.

Keywords: liquid whole egg; bacteriocin; pasteurisation; extended shelf life; lactic acid bacteria (search for similar items in EconPapers)
Date: 2010
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:142-2010-cjfs

DOI: 10.17221/142/2010-CJFS

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