Study on Irradiation Sterilization Technology for Liquid Whole Egg

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 216-219.

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Study on Irradiation Sterilization Technology for Liquid Whole Egg

HUANG Xiao-Bo, MA Mei-Hu, FU Peng, YU Mei-Juan, LI Feng-Zhen

1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 3.Beijing Deqingyuan Agricultural Technology Co. Ltd., Beijing 100081, China; 4.Institute of Agricultural Product Processing, Hunan Province Academy of Agricultural Sciences, Changsha 410125, China

Online:2008-03-15 Published:2011-08-24

Abstract

Abstract: The low-dose irradiation for liquid whole egg instead of traditional pasteurization was studied in this paper. The aim of this study was to prolong the shelf life of liquid whole egg at 0～4℃, and eliminate the contamination of the pathogen microorganisms (such as Salmonella). Therefore, the effects of different irradiation doses on organoleptic property and microbiological status, especially the numbers of Salmonella of liquid whole egg were studied. The results indicated that the optimal irradiation dose for liquid whole egg is 0.4～0.6 kGy.

Key words: liquid whole egg, irradiation, preservation, Salmonella

HUANG Xiao-Bo, MA Mei-Hu, FU Peng, YU Mei-Juan, LI Feng-Zhen. Study on Irradiation Sterilization Technology for Liquid Whole Egg[J]. FOOD SCIENCE, 2008, 29(3): 216-219 https://doi.org/

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Study on Irradiation Sterilization Technology for Liquid Whole Egg

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