ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
— This work was supported in part by National Institutes of Health Contract Ul-00131-06.Liquid whole egg to which acetic, butyric, lactic, propionic and succinic acids were added, or which had previously been incubated at room temperature to different microbial populations, was pasteurized at 60.5°C for 3.5 min. A liquid-liquid extraction method, including the centrifugation of the denatured egg, was developed for extraction of all 5 acids. The recovery of the 5 acids was evaluated by an improved gas-liquid chromatographic procedure. Lactic and succinic acids were recovered from the liquid whole egg samples and chromatographed as their butyl ester derivatives and acetic, propionic and butyric acids were recovered and chromatographed as the acids per se. The fresh egg samples containing small amounts of acetic and lactic acid and liquid whole egg product, incubated until a microbial population of 4.5 × 106 was obtained, con tained only these 2 acids at a higher concentration. The pasteurization process did not affect concentration of the added short-chain organic acids or those which accumulated during the incubation period; thus, accurate and valid analyses of the short-chain organic acids can be accomplished in pasteurized whole egg products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04060.x
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