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

Author

Listed:
  • 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)

  • Kamila Míková
  • 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)

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.

Suggested Citation

  • Petr Miller & Melissa E. Haveroen & Kateřina Solichová & Roman Merkl & Lynn M. McMullen & Kamila Míková & Jana Chumchalová, 2010. "Shelf life extension of liquid whole eggs by heat and bacteriocin treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 280-289.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:142-2010-cjfs
    DOI: 10.17221/142/2010-CJFS
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    Cited by:

    1. Csaba Németh & Balázs Mráz & László Friedrich & Ágnes Suhajda & Béla Janzsó & Csaba Balla, 2011. "Microbiological measurements for the development of a new preservation procedure for liquid egg," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 569-574.

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