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국내 비살균 전란액, 난백액, 난황액의 유통기한 평가 KCI 등재

Evaluation of Shelf Life of Non-Pasteurized Egg Yolks, Egg Whites, and Whole Egg Liquid Products in Korea

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

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 standards 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, however, whole egg and white liquid stored at 5oC and 10oC with limited bacterial growth were affected by chemical property. 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.

목차
ABSTRACT
 Materials and Methods
 Results and Discussion
 국문요약
 Reference
저자
  • 김영조(식품의약품안전처) | Young-Jo Kim (Korea Food and Drug Administration)
  • 문혜진(경희대학교 식품영양학과) | Hye-Jin Moon (Department of Food and Nutrition, Kyung Hee University)
  • 송보라(식품의약품안전처) | Bo-Ra Song (Korea Food and Drug Administration)
  • 임종수(농림축산검역본부) | Jong-Soo Lim (Animal and Plant Quarantine Agency)
  • 허은정(식품의약품안전처) | Eun-Jeong Heo (Korea Food and Drug Administration)
  • 박현정(식품의약품안전처) | Hyun-Jung Park (Korea Food and Drug Administration)
  • 위성환(농림축산검역본부) | Sung-Hwan Wee (Animal and Plant Quarantine Agency)
  • 문진산(농림축산검역본부) | Jin-San Moon (Animal and Plant Quarantine Agency) Correspondence to