Impact of high vapor pressure parameters on the microbiological safety of egg omlets in the process of treatment
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
Egg omelet is one of the most valuable human foods. Unfortunately, this product is not intended for long-term storage. The purpose of the study is to establish the nature of the influence of high-pressure processing parameters on mixed egg omelets with various fillers in order to ensure its microbiological safety during long-term storage. The research method is high-pressure processing of egg omelets with fillers and investigation of their microbiological safety. The process of producing egg omelets with various fillings (cheese, bacon, fried mushrooms) for long time storage consists of mixing the liquid chicken egg with grated or finely chopped cheese (or other ingredients), xanthan gum, water or milk, adding spices (salt, pepper), after which the resulting mixture is packaged in a sealed resilient packaging material; then it is heated, immersed in a working chamber, that is a high-pressure unit. Methods. The samples were treated in the range of the following process parameters: preliminary heating of the mixture – to 85-95 °С, pressure – 650-750 MPa, processing time is – up to 8 min. Results. As a result, the dependence of microbiological contamination of egg omelets (E. coli, Pseudomonas fluorecens, Paenibacillus polymyxa and Listeria seeligeri) on the parameters of the process of their high-pressure treatment (pressure value, temperature and duration of the process) has been established. It has been suggested and experimentally established that it is expedient to use kinetic models of the second order to describe the process of inactivation of E. coli. Dependences for the second-order kinetic models in terms of the change in the rates of inactivation of ln (k1) and ln (k2) constants on the pressure have been obtained. Conclusions. The values of microbiological contamination (E. coli, Pseudomonas fluorecens, Paenibacillus polymyxa and Listeria seeligeri) have been determined for long-term storage of egg omletes processed with HP.
Authors and Affiliations
V. Sukmanov, N. Herman, D. Mironov, А. Palash
Keywords
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