Sterilization Process Optimization and Quality Changes of Soft-boiled Marinated Eggs during Storage

Abstract

In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sales. The changes of texture, sensory score and total number of colonies were studied under single factor conditions. Based on single factors, response surface was used to optimize sterilization conditions, and the storage quality of soft-boiled marinated eggs was determined under the best sterilization conditions. The results showed that, the best sterilization effect was achieved when the sterilization temperature and time were 65 ℃ and 20 minutes respectively, and the total number of colonies was (0.37±0.025)×103 CFU/g. The results of storage experiment showed that with the extension of storage time, the thiobarbituric acid values and total volatile basic nitrogen content showed an increasing trend. The pH, water content, color and sensory scores all decreased gradually. When the storage period was 16 days, the total number of colonies reached (1.47±0.063)×104 CFU/g, which exceeded the limit value of the acceptable level of microorganisms in the national standard of 1×104 CFU/g, and the storage period within 16 days. In summary, pasteurization technology can be used for the production and processing of soft-boiled marinated eggs.

Keywords

• soft-boiled marinated egg
• pasteurization
• process optimization
• physical and chemical indicators
• storage period