Browse > Article
http://dx.doi.org/10.13103/JFHS.2019.34.1.94

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

Kim, Young-Jo (Korea Food and Drug Administration)
Moon, Hye-Jin (Department of Food and Nutrition, Kyung Hee University)
Song, Bo-Ra (Korea Food and Drug Administration)
Lim, Jong-Soo (Animal and Plant Quarantine Agency)
Heo, Eun-Jeong (Korea Food and Drug Administration)
Park, Hyun-Jung (Korea Food and Drug Administration)
Wee, Sung-Hwan (Animal and Plant Quarantine Agency)
Moon, Jin-San (Animal and Plant Quarantine Agency)
Publication Information
Journal of Food Hygiene and Safety / v.34, no.1, 2019 , pp. 94-99 More about this Journal
Abstract
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 $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$, 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 $5^{\circ}C$ and $10^{\circ}C$ 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 $15^{\circ}C$. At $5^{\circ}C$ and $10^{\circ}C$, 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.
Keywords
Egg liquid product; Shelf life; Sensory test;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Lee G.D., Kim J.O., Kim M.S., Lee K.P.: The Prediction of Self-life on Functional Beverage. Korean J. Food Preserv. 13, 154-160, (2006).
2 Koo M.S., Kim Y.S., Shin D.B., Oh S.W., Chun H.S.: Shelf-life of prepacked kimbab and sandwiches marketed in convenience stores at refrigerated condition. J. Food. Hyg. Safety, 22, 323-331, (2007).
3 Park S.R., Lee Y.S., Ha J.H., Park K.H., Lee S.Y., Choi Y.J., Lee D.H., Park S.H., Ryu K., Shin H.S., Bae D.H., Kim A.J., Ha S.D.: Prediction of the shelf-life of chilled foods at various temperatures. J. Korean Soc. Appl. Biol. Chem. 51, 329-333, (2008).   DOI
4 Moreau, M.R., Wijetunge, D.S.S., Bailey, M.L., Gongati, S.R., Goodfield, L.L., Hewage, E.M.K.K., Jayarao, B.M.: Growth in Egg Yolk Enhances Salmonella Enteritidis Colonization and Virulence in a Mouse Model of Human Colitis. PLoS ONE, 11, e0150258, (2016).   DOI
5 Lee S.M., Hong C.H.: Changes of egg quality according to eggshell treatment and storage condition. Korean J Vet Serv. 28, 225-234, (2005).
6 Lee S.M., Kim K.H., Hong C.H.: Changes of egg quality during storage. Korean J. Vet. Serv. 25, 15-22, (2002).
7 Burley R.W., Vadehra D.V.: The Avian Egg:Chmistry and Biology. Jonn Wiley and Sons, NY, pp. 68-71, (1989).
8 Jeon M.R., Choi S.H.: Quality Characteristics of Pork Patties Added with Seaweed Powder. Korean J. Food Sci. Ani. Resour. 32, 77-83, (2012).   DOI
9 Suzuki, A., Konuma, H., Takayama, S., Imai, C., Sashihara, N.: Preservability of unpasteurized liquid whole eggs by chilling. J. Food Hyg. Soc. Jpn. 20, 442-449, (1979).   DOI
10 MFDS. 'Guidelines for setting the shelf life of food. Available from : https://www.khsa.or.kr/user/info/InfoBoardUserView.do?_menuNo=228&boardSeqno=10011&postsSeqno=111691. Accessed Aug. 30, (2018).
11 Jeong S.H., Ha J.H., Jeong Y.G., Jo B.C., Kim D.H., Ha S.D.: Estimation of shelf-life of commercially sterilized fried rice containing meat. J Fd Hyg Safety. 26, 209-213, (2011).
12 Heo C., Kim H.W., Choi Y.S., Kim C.J., Park H.D.: Application of Predictive Microbiology for Shelf-life Estimation of Tteokgalbi Dietary Fiber from Rice Bran. J. Food Sci. Ani. Resour. 28, 232-239 (2013).
13 An J.H, Park J.M, Gu J.G, Yoon S.J, Lee J.S, Kim J.M, Kim S.H, Kim R.J, Park J.W, Song S.O, Wee S.H, Kim J.M.: A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products, Korean J. Food Sci. Ani. Resour, 32, 354-363, (2012).   DOI
14 Kang G.H., Cho S.H., Seong P.N., Park B.Y., Ham J.S., Jeong S.K., Kim D.H., Chae H.S.: Microbial and Physicochemical Properties of Liquid Egg during Cold Storage, Korean J. Food Sci. Ani. Resour, 31, 557-562, (2011).   DOI
15 Moon H.J., Lim J.G., Yoon K.S.: Comparative Study of Change in Salmonella Enteritidis and Salmonella Typhimurium Population in Egg White and Yolk. J Fd Hyg Safety, 31, 342-348, (2016).   DOI
16 Favier, G. I., Escudero, M. E., Guzman, A. M. S.: Thermal inactivation of Yersinia enterocolitica in liquid egg products. J. Food Safety. 28, 157-169, (2007).   DOI
17 MFDS. Standards for and specifications of food. Available from https://www.foodsafetykorea.go.kr/foodcode/. Accessed Sep. 19, (2016).
18 Kim Y.J., Moon H.J., Lee S.K., Song B.R., Lim J.S., Heo E.J., Park H.J., Wee S.H., Moon J.S.: Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs. Korean J. Food Sci. Ani. Resour. 38, 442-450, (2018).   DOI