Effect of preservatives on the shelf-life and sensory
characteristics of pasteurized liquid whole egg stored at 4
degrees C

J 2019

Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C

NECIDOVA, Lenka, Sarka BURSOVA, Frantisek JEZEK, Danka HARUŠTIAKOVÁ, Lenka VORLOVA et. al.

Základní údaje

Originální název

Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C

Autoři

NECIDOVA, Lenka (203 Česká republika), Sarka BURSOVA (203 Česká republika, garant), Frantisek JEZEK (203 Česká republika), Danka HARUŠTIAKOVÁ (703 Slovensko, domácí), Lenka VORLOVA (203 Česká republika) a Jozef GOLIAN (703 Slovensko)

Vydání

POULTRY SCIENCE, OXFORD, OXFORD UNIV PRESS, 2019, 0032-5791

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40101 Agriculture

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 2.659

Kód RIV

RIV/00216224:14310/19:00112930

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.3382/ps/pez378

UT WoS

000496768700080

Klíčová slova anglicky

total plate count; lactic acid bacteria; nisin; organic acid; benzoate-sorbate

Štítky

14119612, podil, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 27. 3. 2020 18:00, Mgr. Marie Šípková, DiS.

Anotace

V originále

The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4 degrees C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 +/- 0.12 log cfu.g(-1)) and Laktocid (2.12 +/- 0.12 log cfu.g(-1)). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 +/- 1.44 log cfu.g(-1)). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 +/- 1.90 log cfu.g(-1)). The lowest final mold count was observed in LWE with Laktocid (0.92 +/- 1.29 log cfu.g(-1)). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.

Citovat

NECIDOVA, Lenka, Sarka BURSOVA, Frantisek JEZEK, Danka HARUŠTIAKOVÁ, Lenka VORLOVA a Jozef GOLIAN. Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C. POULTRY SCIENCE. OXFORD: OXFORD UNIV PRESS, 2019, roč. 98, č. 11, s. 5940-5948. ISSN 0032-5791. Dostupné z: https://dx.doi.org/10.3382/ps/pez378.

@article{1621400,
   author = {Necidova, Lenka and Bursova, Sarka and Jezek, Frantisek and Haruštiaková, Danka and Vorlova, Lenka and Golian, Jozef},
   article_location = {OXFORD},
   article_number = {11},
   doi = {http://dx.doi.org/10.3382/ps/pez378},
   keywords = {total plate count; lactic acid bacteria; nisin; organic acid; benzoate-sorbate},
   language = {eng},
   issn = {0032-5791},
   journal = {POULTRY SCIENCE},
   title = {Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C},
   url = {https://www.sciencedirect.com/science/article/pii/S0032579119458008?via%3Dihub},
   volume = {98},
   year = {2019}
}

TY  - JOUR
ID  - 1621400
AU  - Necidova, Lenka - Bursova, Sarka - Jezek, Frantisek - Haruštiaková, Danka - Vorlova, Lenka - Golian, Jozef
PY  - 2019
TI  - Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C
JF  - POULTRY SCIENCE
VL  - 98
IS  - 11
SP  - 5940-5948
EP  - 5940-5948
PB  - OXFORD UNIV PRESS
SN  - 00325791
KW  - total plate count
KW  - lactic acid bacteria
KW  - nisin
KW  - organic acid
KW  - benzoate-sorbate
UR  - https://www.sciencedirect.com/science/article/pii/S0032579119458008?via%3Dihub
L2  - https://www.sciencedirect.com/science/article/pii/S0032579119458008?via%3Dihub
N2  - The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4 degrees C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 +/- 0.12 log cfu.g(-1)) and Laktocid (2.12 +/- 0.12 log cfu.g(-1)). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 +/- 1.44 log cfu.g(-1)). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 +/- 1.90 log cfu.g(-1)). The lowest final mold count was observed in LWE with Laktocid (0.92 +/- 1.29 log cfu.g(-1)). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
ER  -

NECIDOVA, Lenka, Sarka BURSOVA, Frantisek JEZEK, Danka HARUŠTIAKOVÁ, Lenka VORLOVA a Jozef GOLIAN. Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4 degrees C. \textit{POULTRY SCIENCE}. OXFORD: OXFORD UNIV PRESS, 2019, roč.~98, č.~11, s.~5940-5948. ISSN~0032-5791. Dostupné z: https://dx.doi.org/10.3382/ps/pez378.

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