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KMID : 0881720190340010094
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 1 p.94 ~ p.99
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Evaluation of Shelf Life of Non-Pasteurized Egg Yolks, Egg Whites, and Whole Egg Liquid Products in Korea
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Kim Young-Jo
Moon Hye-Jin
Lim Jong-Soo
Heo Eun-Jeong
Park Hyun-Jung
Wee Sung-Hwan
Moon Jin-San
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Abstract
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The objective of this study is to establish the shelf life of non-pasteurized whole egg, egg yolk and egg white liquid. Each sample was stored for two weeks at 5oC, 10oC, 15oC, and 25oC, and then sensory, microbial, and physicochemical tests were performed periodically. The estimation of shelf life was based on the microbial stan-dards of total viable counts and coliforms. The chemical properties highly correlated with the sensory evaluation were also used. Our results showed that the shelf life was the most influenced by microbial properties. Exceptionally, how-ever, whole egg and white liquid stored at 5oC and 10oC with limited bacterial growth were affected by chemical prop-erty. The shelf life of the three non-pasteurized liquids was calculated to be less than one day at over 15oC. At 5oC and 10oC, the shelf life was calculated to be 5 d and 1 d for egg yolk liquid, 5 d and 5 d for egg white, and 7 d and 5 d for whole egg, respectively. Therefore, it is advisable to establish reasonable shelf life in the more specific manner based on consideration of these findings.
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KEYWORD
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Egg liquid product, Shelf life, Sensory test
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