Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg.

This study examined the effect of nisin alone or in combination with pasteurisation or ethylene diamine tetra-acetate ( EDTA), on the shelf life of unpasteurised liquid whole egg ( LWE) stored at refrigerator temperature for a period of 21 days. The shelf life of samples was determined by counting total mesophilic bacteria, yeast and mould and also pH changes. It was observed that addition of 3 ppm nisin to pasteurised LWE was effective enough to extend the shelf life of this product from about 7 days to at least 21 days. However, for unpasteurised LWE nisin alone had no significant effect on shelf life while treatment of LWE with nisin in combination with EDTA showed a significant antibacterial and antifungal activity leading to extended shelf life of unpasteurised LWE from 1 to 4 days to at least 21 days. [ABSTRACT FROM AUTHOR]