Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic.
Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic.
Poult Sci. 2019 Nov 1;98(11):5940-5948. doi: 10.3382/ps/pez378.
The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
该研究关注传统（苯甲酸钠-山梨酸钾和三聚磷酸盐）和替代（乳链菌肽、Laktocid、Defence JB 和 Galimax Flavor）食品防腐剂对巴氏杀菌液态全蛋（LWE）的微生物质量和感官特性的影响。添加测试防腐剂和对照的 LWE 样品在 4°C 下储存 45 天。确定了选定的微生物参数、感官属性和颜色空间参数。通过方差分析（factorial ANOVA）对结果进行了统计分析，随后进行了 Tukey 事后检验。采用基于相关矩阵的主成分分析多元方法来评估 LWE 的 pH 值与感官特性之间的关系。储存期末的总平板计数差异显著，苯甲酸钠-山梨酸钾（1.69 ± 0.12 log cfu.g-1）和 Laktocid（2.12 ± 0.12 log cfu.g-1）样品中的计数最低。第 45 天，苯甲酸钠-山梨酸钾、三聚磷酸盐、乳链菌肽和 Laktocid 样品中的乳酸菌最终计数较低（最高 1.01 ± 1.44 log cfu.g-1）。储存期末，不同防腐剂样品中的酵母数量没有差异；除 Defence JB（1.28 ± 1.90 log cfu.g-1）外，未在任何样品中检测到酵母。储存期末 LWE 中的霉菌计数最低，Laktocid 为 0.92 ± 1.29 log cfu.g-1。总之，Laktocid 作为防腐剂具有很大的潜力；然而，它对 LWE 的 pH 值和感官特性有负面影响。
