A tojáslétermékek tartósításának fejlődése az elmúlt 25 évben

Abstract

SUMMARY In the study the opportunities to preserve egg products are presented, high lighting the developments of the last 25 years. Thermal and non-thermal preser vation technologies and preservatives for the production of liquid egg products are described. The microbiological risk reduction and influences on sensorial and techno-functional quality of the different technologies are compared. In the article it is shown that the inactivation of pathogens and spoilage microbes is solved with uniformed, very similar technological parameters in industrial con ditions. In turn, several research results are available to develop more effective technologies preserving the original properties.