Moore Kerry J, Warren Molly W, Davis D Robert, Johnson Michael G
Department of Food Science, University of Arkansas, Fayettville, Arkansas 72 703 and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695.
J Food Prot. 1988 Jul;51(7):565-568. doi: 10.4315/0362-028X-51.7.565.
Microbial counts of several laboratory-prepared defatted egg products and ingredients were determined. Commercial full-fat egg yolks (EY) were defatted with hexane, air dried overnight, mixed with water, homogenized, pasteurized (60°C, 5 min), and spray dried to yield a defatted egg yolk product (DEY). Egg products for scrambling (EPS) were formulated with DEY and other ingredients, processed as above, and held wet (EPS-W) or spray-dried (EPS-SD). On a dry matter basis, the log counts in colony forming units per g (log CFU/g) of EY for aerobic bacteria, yeasts and molds, and aerobic mesophilic sporeformers were low at 1.3, 1.0 and 0, respectively. For DEY these counts were 6.0, 2.4, and 4.3, respectively. These counts for DEY after pasteurization decreased by 98.6, 89.6, and 40.0%, and after spray drying decreased by 99.3, 96.1, and 83.5%, respectively, compared to the pre-pasteurization counts. For EPS-W, pasteurization reduced aerobic bacteria, yeasts and molds, and coliforms by 82.0, 86.7, and 98.7%, but did not reduce aerobic mesophilic sporeformers. Compared to pre pasteurization counts, for EPS-SD the aerobic bacteria, yeasts and molds, coliforms, and aerobic mesophilic sporeformer counts after pasteurization decreased by 99.7, 91.9, 99.3, and 50.0%, while after spray drying the count reductions were 99.9, 98.9, 99.9, and 85.8%, respectively. Microbial counts of finished products were below guidelines set by the U.S.D.A. for egg products. No Salmonella were detected in any of the ingredients or prototype products at any stage of processing. The combination treatment of pasteurization followed by spray drying significantly reduced the spore counts of DEY and EPS-SD, compared to pre-pasteurization counts.
测定了几种实验室制备的脱脂蛋制品及原料的微生物数量。将市售全脂蛋黄（EY）用己烷脱脂，风干过夜，与水混合，均质，巴氏杀菌（60°C，5分钟），然后喷雾干燥，得到脱脂蛋黄产品（DEY）。用于炒蛋的蛋制品（EPS）用DEY和其他原料配制，按上述方法加工，保持湿润（EPS-W）或喷雾干燥（EPS-SD）。以干物质计，EY中每克需氧菌、酵母菌和霉菌以及需氧嗜温芽孢杆菌的菌落形成单位对数计数（log CFU/g）较低，分别为1.3、1.0和0。对于DEY，这些计数分别为6.0、2.4和4.3。与巴氏杀菌前的计数相比，DEY在巴氏杀菌后的这些计数分别下降了98.6%、89.6%和40.0%，在喷雾干燥后分别下降了99.3%、96.1%和83.5%。对于EPS-W，巴氏杀菌使需氧菌、酵母菌和霉菌以及大肠菌群减少了82.0%、86.7%和98.7%，但未减少需氧嗜温芽孢杆菌。与巴氏杀菌前的计数相比，对于EPS-SD，巴氏杀菌后需氧菌、酵母菌和霉菌、大肠菌群以及需氧嗜温芽孢杆菌的计数分别下降了99.7%、91.9%、99.3%和50.0%，而喷雾干燥后的计数降幅分别为99.9%、98.9%、99.9%和85.8%。成品的微生物计数低于美国农业部为蛋制品设定的标准。在加工的任何阶段，任何原料或原型产品中均未检测到沙门氏菌。与巴氏杀菌前的计数相比，巴氏杀菌后再进行喷雾干燥的联合处理显著降低了DEY和EPS-SD的芽孢计数。
