PREPARATION AND STORAGE STABILITY OF PICKLED POULTRY EGGS

Authors
KULKARNI VV NAGAL KB THAKUR YP MANUJA NK
Citation
Vv. Kulkarni et al., PREPARATION AND STORAGE STABILITY OF PICKLED POULTRY EGGS, Journal of Food Science and Technology, 30(6), 1993, pp. 440-441
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
6
Year of publication
1993
Pages
440 - 441
Database
ISI
SICI code
0022-1155(1993)30:6<440:PASSOP>2.0.ZU;2-N
Abstract
Poultry eggs, pickled in vinegar and stored upto 3 months at ambient a nd refrigeration temperatures, were rated moderately acceptable to ver y acceptable during the entire storage. Standard bacterial plate count s were below 10(5) in samples stored at ambient temperature and neglig ible in refrigerated samples. Yeast and mould counts were absent in bo th samples, while pH remained unchanged. The cost of production of pic kled eggs packed in HDPE bags was approximately Rs. 25/20 eggs.