Sterilization Process Optimization and Quality Changes of Soft-boiled Marinated Eggs during Storage

WANG Mengmeng; LÜ Xiaohui; JIN Haobo; JIN Yongguo

doi:10.13386/j.issn1002-0306.2023030251

Volume 45 Issue 4

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(4): 142-150. > DOI: 10.13386/j.issn1002-0306.2023030251

WANG Mengmeng, LÜ Xiaohui, JIN Haobo, et al. Sterilization Process Optimization and Quality Changes of Soft-boiled Marinated Eggs during Storage[J]. Science and Technology of Food Industry, 2024, 45(4): 142−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030251.

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Sterilization Process Optimization and Quality Changes of Soft-boiled Marinated Eggs during Storage

College of Food Science and Technology, Huazhong Agricultural University, National Egg Processing Technology Research and Development Sub-Center, Wuhan 430000, China

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Received Date: March 23, 2023
Available Online: December 13, 2023

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Abstract

In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sales. The changes of texture, sensory score and total number of colonies were studied under single factor conditions. Based on single factors, response surface was used to optimize sterilization conditions, and the storage quality of soft-boiled marinated eggs was determined under the best sterilization conditions. The results showed that, the best sterilization effect was achieved when the sterilization temperature and time were 65 ℃ and 20 minutes respectively, and the total number of colonies was (0.37±0.025)×10³ CFU/g. The results of storage experiment showed that with the extension of storage time, the thiobarbituric acid values and total volatile basic nitrogen content showed an increasing trend. The pH, water content, color and sensory scores all decreased gradually. When the storage period was 16 days, the total number of colonies reached (1.47±0.063)×10⁴ CFU/g, which exceeded the limit value of the acceptable level of microorganisms in the national standard of 1×10⁴ CFU/g, and the storage period within 16 days. In summary, pasteurization technology can be used for the production and processing of soft-boiled marinated eggs.
- soft-boiled marinated egg,
- pasteurization,
- process optimization,
- physical and chemical indicators,
- storage period

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