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The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures (10oC, 15oC, 25oC, 35oC and 45oC). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The biomarkers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at 10oC,27 d at 15oC, 9 d at 25oC, 2 d at 35oC, and 1 d at 45oC in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at 10oC, 3 d at 15oC, 2 d at 25oC, 1 d at 35oC, and less than one d at 45oC in total plate count.

The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at 10oC, 2 d at 15oC, 1 d at 25oC, and less than 1 d at 35oC and 45oC in total plate count.

권호기사

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 목차
Chemical, textural and sensorial attributes of biltong produced through different manufacturing processes Semih Engez, Pelin Baskan, Bülent Ergönül pp.263-267

Effects of low-temperature tumbling on the quality characteristics of restructured chicken breast ham Si-Young Kim, Ji-Hun Choi, Yun-Sang Choi, Hack-Youn Kim, Kwang-Il Ahn, Hyun-Wook Kim, Tae-Hyun Kim, Dong-Heon Song, Cheon-Jei Kim pp.268-273

Modelization and optimization of quality characteristics of pork treated various hydrostatic pressure conditions Geun-Pyo Hong, Ji-Yeon Chun, Si-Kyung Lee, Mi-Jung Choi pp.274-284

Effects of salt concentration and drying time on the quality characteristics of pork jerky during dehydration Han-Sul Yang, Sung-Won Kang, Seon-Tea Joo, Sung-Gil Choi pp.285-292

Applications of low-voltage ohmic process combined with temperature control system to enhance salting process of pork Geun-Pyo Hong, Ji-Yeon Chun, Mi-Jung Choi pp.293-300

Effects of non-meat protein binders and acidification on the efficiency of cold-set pork restructuring by high pressure Geun-Pyo Hong, Ji-Yeon Chun, Si-Kyung Lee, Mi-Jung Choi pp.301-307

Effects of egg shell membrane hydrolysates on skin whitening, wound healing, and UV-protection Kimoon Park, Jinhee Yoo, Youngjae Shin pp.308-315

Effects of soaking pH and extracting temperature on the physicochemical properties of chicken skin gelatin Hyun-Wook Kim, Dong-Heon Song, Yun-Sang Choi, Hack-Youn Kim, Ko-Eun Hwang, Jae-Hyun Park, Yong-Jae Kim, Ji-Hun Choi, Cheon-Jei Kim pp.316-322

타피오카 전분을 첨가한 돈육 근원섬유 단백질의 물성 특성 및 돈육 모델소시지에 이용 손세라, 진구복 pp.323-329

식육판매업소 종사자의 축산물 HACCP 제도 요구도 분석 : 서울 및 경기지역의 HACCP 지정업소와 미지정업소를 중심으로 이주연, 석희진, 백진경, 황혜선, 박대섭, 백현동, 홍완수 pp.330-338

임실지역 젖소 초유로부터 분리한 TGF-β 함유 유청 단백질의 면역활성 양희선, 오현희, 최희영, 박종혁, 김경희, 오전희, 정후길 pp.339-345

산화 촉진 조건에서 한우육의 항산화효소 활성, 지방산화 및 향기패턴의 관계 강선문, 무흘리신, 김거유, 조수현, 박범영, 정석근, 이성기 pp.346-353

알 및 알가공품의 유통기한 설정을 위한 지표개발 및 산출 연구 안지희, 박정민, 구자경, 윤수진, 이정수, 김장미, 김세헌, 김영주, 박재우, 송성옥 [외] pp.354-363

PMA로 자극되어진 세포에서 염증 Cytokine 발현에 미치는 Bovine Lactoferrin의 생물활성 영향 정승희, 강호범, 김재화, 윤성식, 남명수 pp.364-368

Effect of extraction methods on the types and levels of free amino acid of beef longissimus muscle Dashmaa Dashdorj, InHo Hwang pp.369-375

Aflatoxin M1 in pasteurized market milk in Korea Kyu Choon Hwang, Joo Yea Hwang, Hyoun-Wook Kim, Mi-Hwa Oh pp.376-378

참고문헌 (36건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Burley, R. W. and Vadehra, D. V. (1989) The Avian Egg: Chemistry and Biology. Jonn Wiley and Sons, NY, pp. 68-71. 미소장
2 Chun, M. S. and Hong, S. H. (2009) Identification of microorganisms from eggs in hypermarket in the northern Gyeonggi area. Korean J. Food Nutr. 22, 396-401. 미소장
3 Lactose Preenrichment Versus Direct Enrichment for Recovering Salmonella from Deep-Chilled Broilers and Frozen Meat Products 네이버 미소장
4 A simple method for the isolation and purification of total lipides from animal tissues. 네이버 미소장
5 Furusawa, N., Ozaki, A., Nakamura, M., Morita, Y., and Okazaki, K. (1999) Simple and rapid extraction method of total egg lipids for determining organochlorine pesticides in the egg. J. Chromatogr. A. 830, 473-476. 미소장
6 Effect of Storage Conditions on Albumen pH and Subsequent Hard-Cooked Egg Peelability and Albumen Shear Strength 네이버 미소장
7 Ha, J. K., Kim, T. H., Na, J. C., Kang, B. S., Ha, G. S., Kim, D. H., and Lee, S. J. (2002) Changes of albumen index and haugh unit by the different position of thick albumen height of eggs measured. Korean J. Poult. Sci. 29, 157-170. 미소장
8 Haugh, R. R. (1937) The Haugh unit for measuring egg quality. US Egg Poultry Magazine 43, pp. 522-555, 572-573. 미소장
9 Heo, C., Kim, H. W., Choi, Y. S., Kim, C. J., and Paik, H. D. (2008) Application of predictive microbiology for Shelf-life estimation of tteokgalbi containing dietary fiber from rice bran. Korean J. Food Dci. Ani. Resour. 28, 232-239. 미소장
10 Contamination of Hands and Work Surfaces with Salmonella enteritidis PT4 during the Preparation of Egg Dishes 네이버 미소장
11 Hyunchuk News. available from: http://www.hyunchuk.co. kr/news/5161. Accessed Dec. 03, 2010. 미소장
12 Jones, D. and Musgrove, M. (2004) An Egg Story: Does the Date Mean “Too Late”? Agricultural Research Magazine, Washington, DC, 52, pp. 17. 미소장
13 Kang, G. H., Cho, S. H., Seong, P. N., Park, B. Y., Ham, J. S., Jeong, S. J., Kim D. H., and Chae, H. S. (2011) Microbial and physicochemical properties of liquid egg during cold storage. Korean J. Food Sci. Ani. Resour. 31, 557-562. 미소장
14 DEGRADATION OF THE O‐GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING 네이버 미소장
15 Kim, D. W., Kim, J. H., Kang, G. H., Kang, H. K., Choi, J. Y., Kim, S. H., and Kang, C. W. (2010) Effects of water extract mixtures from Artemisia capillaris, Camellia sinensis, Schizandra chinensis, and Viscum album var. Coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. Korean J. Food Sci. Ani. Resour. 30, 449-457. 미소장
16 Kim, W. S., Chung, M. S., Choi, S. H., Kim, Y. S., Kim, W. S., Lee, M. S., Park, S. O., Park, I. S., Kim, A. Y., and Park, Y. H. (2008) Development of experiment model for establishment of shelf-life of foods. KFDA, pp. 1-320. 미소장
17 Koo, M. S., Kim, Y. S., Shin, D. B., Oh, S. W., and Chun, H. S. (2007) Shelf-life of prepacked kimbab and sandwiches marketed in convenience stores at refrigerated condition. J. Food. Hyg. Safety 22, 323-331. 미소장
18 Korea Food and Drug Administration (KFDA). (2010) Food Code. Korean Foods Industry Association, Seoul, Korea. 미소장
19 Korea Food and Drug Administration (KFDA). The criterion for shelf-life settlement of food, food additives and health functional food. available from: http://www.kfda.go.kr/index. kfda?searchkey=notice_number&mid=92&searchword=2011- 15&division=&pageNo=1&se q=3476& cmd =v. Accessed Mar. 28, 2011. 미소장
20 Korea Ministry of health & welfare (KMIHW). (2011) Improvement of shelf life labeling system for processed food. Price relationship ministers’ meeting appendix 5. 미소장
21 Korea Consumer Agency (KCA). (2009) The result report on survey for suitability of intake of food that passed the shelf life. available from: http://www.kca.go.kr/neokca/front/information/ inf_01_08_view.jsp?no=1536. Accessed Dec. 2009. 미소장
22 Food security: what are the priorities? 네이버 미소장
23 Lee, J. H. and Bae, H. J. (2011) Determining kimbab shelflife with a HACCP system. Korean J. Food Cookery Sci. 27, 61-71. 미소장
24 Liu, L.Y., Yang, M. H., Lin, J. H., and Lee, M. H. (2005) Lipid profile and oxidative stability of commercial egg products. J. Food Drug Anal. 13, 78-83. 미소장
25 Musa, T. N., Ulaiwi, W. S., and Al-Hajo, N. N. (2011) The effect of shellac as coating material on the internal quality of chicken eggs. Poultry Sci. 10, 38-41. 미소장
26 Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF) (2010) The key statistics of ministry for food, agriculture, forestry and fisheries. Gyeonggi-do, Korea. pp. 501. 미소장
27 Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF) (2011) The criterion for livestock products grading. available from: http://law.go.kr/LSW/admRulLsInfoP.do?admR ulSeq= 2000000017318. Accessed Oct. 2011. 미소장
28 Prediction of the Shelf-life of Chilled Foods at Various Temperatures 소장
29 Pearson, D. (1976) The Chemical Analysis of Foods. 7th ed. Churchill Livingstone Inc., London, England. 미소장
30 QIA (Animal, Plant and Fisheries Quarantine and Inspection Agency). The Processing Standards and Ingredient Specifications for Livestock Products. available from: http://www. qia.go.kr/viewwebQiaCom.do?id=7659&type=1_41jgbz. Accessed Dec. 17, 2010. 미소장
31 SAS (2008) SAS/STAT software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. 미소장
32 Standelman, W. J. and Cotterill, O. J. (1995) Egg science and technology. 4th ed, The Haworth Press Inc., NY, pp. 125. 미소장
33 Suk, Y. O. and Kwon, J. T. (2004) Effects of egg storage, storage temperature, and insemination of hens on egg quality. Korean J. Poult. Sci. 31, 203-212. 미소장
34 Suzuki, A., Konuma, H., Takayama, S., Imai, C., and Sashihara, N. (1979) Preservability of unpasteurized liquid whole eggs by chilling. J. Food Hyg. Soc. Jpn. 20, 442-449. 미소장
35 Shelf Life of Pasteurized Liquid Whole Egg 네이버 미소장
36 Yu, I. J. (1995) quality inspection method of liquid egg. Korean Poultry Journal 1, 100-103. 미소장

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