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.

Basic information

Original name

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

Authors

NECIDOVA, Lenka (203 Czech Republic), Sarka BURSOVA (203 Czech Republic, guarantor), Frantisek JEZEK (203 Czech Republic), Danka HARUŠTIAKOVÁ (703 Slovakia, belonging to the institution), Lenka VORLOVA (203 Czech Republic) and Jozef GOLIAN (703 Slovakia)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

40101 Agriculture

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Impact factor

Impact factor: 2.659

RIV identification code

RIV/00216224:14310/19:00112930

Organization unit

Faculty of Science

DOI

UT WoS

000496768700080

Keywords in English

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

Tags

Tags

International impact, Reviewed
Změněno: 27/3/2020 18:00, Mgr. Marie Šípková, DiS.

Abstract

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.