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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(9): 335-342
DOI: https://doi.org/10.20546/ijcmas.2019.809.040


Study of Proximate Composition, Quality Characteristics and Microbial Quality of Microwave Treated Liquid Whole Egg (LWE) Samples
N. Sumashree1*, Sharanagouda Hiregoudar1, Udaykumar Nidoni1, K.T. Ramappa1 and Nagaraj Naik2
1Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur- 584 101, Karnataka, India
2Department of Agricultural Microbiology, College of Agriculture, University of Agricultural Sciences, Raichur- 584 101, Karnataka, Indiaa
*Corresponding author
Abstract:

The present investigation was aimed to study the proximate composition, quality parameters, and microbial analysis of microwave heated egg liquid samples obtained from exotic (white leg horn) and indigenous breed eggs (aseel). The microwave heating was done by maintaining different time levels (20, 40 and 60 S). By analyzing the data obtained during study of proximate composition, it was found that, microwave heating at 40 S was the best condition to pasteurize the egg liquid samples for storage. The quality of microwave heated samples was determined by considering pH (7.21 and 6.88), Viscosity (11.61 and 13.05), α- amylase activity (13.63 and 14.39) and colour (L*63.58 and 61.83, a*9.70 and 13.18, b* 49.91 and 74.48) for exotic and indigenous breeds, the results confirmed that microwave heating at 40 S gives the good quality egg liquid. Microbial analysis including total plate count and salmonella detection confirmed that microwave treated samples were within the safer limits (Ë‚103 log cfu/mL) for total plate count and found salmonella negative for all samples. It was concluded that, microwave heating was an efficient and most economical method to produce pasteurized egg liquid over the thermal treatments without any loss of quality characteristics.


Keywords: Microwave heating, Pasteurization, Quality parameters, Exotic breed and Indigenous breed
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How to cite this article:

Sumashree, N., Sharanagouda Hiregoudar, Udaykumar Nidoni, K.T. Ramappa and Nagaraj Naik. 2019. Study of Proximate Composition, Quality Characteristics and Microbial Quality of Microwave Treated Liquid Whole Egg (LWE) Samples.Int.J.Curr.Microbiol.App.Sci. 8(9): 335-342. doi: https://doi.org/10.20546/ijcmas.2019.809.040