Bioactive amines and microbiological quality in pasteurized and refrigerated liquid whole egg

Area of Science:

• Food Science
• Microbiology
• Food Chemistry

Background:

• Liquid pasteurized eggs are widely consumed, necessitating quality assessment.
• Microbial contamination and bioactive amine formation can impact egg product safety and shelf-life.

Purpose of the Study:

• To investigate the relationship between bioactive amine levels and microbiological quality in refrigerated liquid pasteurized eggs.
• To compare these parameters between liquid pasteurized eggs from fresh and fertile sources.

Main Methods:

• Liquid pasteurized whole egg from fresh and fertile sources was stored for 21 days under refrigeration.
• Microbiological analysis (mesophilic aerobic microorganisms, total coliforms) and bioactive amine quantification (putrescine, cadaverine, tyramine) were performed at different storage intervals.
• Statistical analysis was used to determine correlations and significance.

Main Results:

• Microbial counts and bioactive amine levels did not increase significantly in liquid pasteurized eggs from fresh sources during storage.
• Fertile liquid pasteurized eggs showed a significant increase in microbial contamination and bioactive amines (putrescine, cadaverine, tyramine) with extended storage.
• High correlation observed between total coliforms and cadaverine; moderate correlation between aerobic microorganisms and tyramine.

Conclusions:

• Fertile liquid pasteurized eggs are more susceptible to microbial contamination and subsequent bioactive amine accumulation during refrigerated storage.
• Bioactive amine levels serve as potential indicators of microbiological quality in liquid pasteurized eggs, particularly those from fertile sources.