학술논문
Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components
Document Type
Academic Journal
Source
Journal of Food Science. August 2005, Vol. 70 Issue 6, M292-M295
Subject
Language
English
ISSN
0022-1147
Abstract
The effects of thermoultrasonication on the functional properties of the egg compounds are evaluated to find out whether or not the thermoultrasonic treatment envisaged for eliminating salmonellae is detrimental to those properties. It is shown that it is possible to pasteurize the surface of intact eggs by applying a thermoultrasonic treatment yielding a product with a safe level of Salmonella Enteritidis and cause negligible damage to the thermolabile egg components.