Effect of Temperature on Bacteria and Quality of Eggs

doi:10.7506/spkx1002-6300-200920102

Abstract

Abstract:

Egg spoilage is commonly associated with the growth of microorganisms. In order to explore the effect of temperature on growth of microorganisms, total amount of bacteria in eggshell, albumen and yolk were determined during 30 days storage at 8, 10, 20 and 25 ℃. Moreover, air sac depth, yolk index, contents of albumen and TVB-N were also investigated at the end of storage period. Results indicated that total amount of bacteria in eggs was greatly affected by temperature during storage. The total amount of bacteria in eggshell, albumen and yolk were 3.5×103, 2.4×103, 1.7×103 CFU/g at 8 ℃, and 4.6×106, 7.5×104, 5.3×105 CFU/g at 25 ℃ during 30 days storage, respectively. No bacteria were detected in albumen and yolk for 10 days storage at 8 ℃ and 10 ℃. In contrast, bacteria were observed in albumen for 5 days storage and in yolk for 10 days storage at 25 ℃. Therefore, high temperature can accelerate the reduction in quality of eggs during storage.

Key words: eggs, total amount of bacteria, temperature, quality

CLC Number:

S831.4

CHEN Jian-feng，WANG Ling-ling*，ZHANG Yun-si. Effect of Temperature on Bacteria and Quality of Eggs[J]. FOOD SCIENCE, 2009, 30(20 ): 452-454.

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Effect of Temperature on Bacteria and Quality of Eggs

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