KNOWLEDGE OF THE PASTEURIZED LIQUID EGG PRODUCTS QUALITY BY PHYSICO-CHEMICAL AND MICROBIOLOGICAL INDICATORS

Andreea Cătălina Nistor, Aida Albu, M.G. Usturoi

Abstract
    An important and timely topic in the food industry, it is pasteurized liquid egg products, which have great utility in many industry and not only being sought ever more by consumers.
    The purpose of this paper is to verify nutritional properties and microbiological quality throughout the shelf life recommended by the manufacturer and to highlight their degradation. The physicochemical and microbiological quality assessment was performed on liquid pasteurized white and yolk, packed in a 2 kg bag-in-box in refrigerator (0 ... + 4 °C), and consisted in determining the pH value, nitrogen slightly hydrolyzable and microbiological analyzes were carried out according to the standards in force.
    The pH value increased during the shelf life from 8.29 (first day) to 8.98 (day 28), similar to pasteurized liquid yolk, the variation limits being between 5.93 and 6.04. Also, the slightly hydrolyzable nitrogen content was increased in the analyzed pasteurized liquid white (from 9.27 mg NH₃/100 g on the first day to 14.73 mg NH₃/100 g for the last day of storage), as well as in pasteurized liquid yolk to 6.57 mg NH₃/100 g in the fresh product to 10.82 mg NH₃/100 g in the stored product for 28 days). For the monitored microbiological indicators we also noticed an increase in their values during the storage period in the two types of analyzed egg products.
    The conclusion of the study is the highlight of existence a positive correlation between physical and microbiological indicators for both pasteurized liquid white and yolk analyzed.

Key words: white, yolk, bag in box, quality