文章基本信息

标题：Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature
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作者：Aram Sharif ; Hamdollah Moshtaghi
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2014
卷号：9
期号：4
页码：217-222
DOI：10.3923/ajft.2014.217.222
出版社：Academic Journals Inc., USA
摘要：This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg products including egg white, egg yolk and homogenized liquid whole egg at lower temperature and longer than normal pasteurization to decrease the damages upon nutrient compounds of egg. Thermal destruction was done in the temperatures of 53, 55 and 57.5°C. Application of thermal process was done by glass tube method. In present study, D-value and Z-value of L. monocytogenes in egg white, egg yolk and homogenized liquid whole egg at 53, 55 and 57.5°C was determined. Thermal resistance was highest in egg yolk. The lowest thermal resistance was observed in egg white and homogenized liquid whole egg had a medium thermal resistance. For L. monocytogenes , D-values ranged from 6.69 min in egg white at 57°C to 24.99 min in egg yolk at 53°C. This study indicated that the temperatures of 53, 55 and 57.5°C, respectively can be used to remove L. monocytogenes to maintain the egg quality.