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FORMULATION AND EVALUATION OF A LOW pH EGG SALAD
Author(s) -
SIMMONS SHARRANN E.,
BARTOLUCCI DEBORAH PAGE,
STADELMAN W.J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06472.x
Subject(s) - food science , salmonella , shelf life , chemistry , bacterial growth , control sample , sensory analysis , biology , bacteria , genetics
A low‐pH egg salad was formulated as an attempt to control microbial growth and to minimize public health hazards associated with egg salads. Three formulations of salad were developed with different levels of acidity, ranging from pH 4.25–4.30. Commercially prepared hard‐cooked eggs and acidic salad dressings were used in the formulation as well as an experimentally prepared soy‐based salad dressing. Consumer acceptance was evaluated using a six‐member sensory panel composed of persons with prior sensory evaluation experience. The low‐pH egg salads were given favorable ratings by the sensory panel, using a hedonic rating scale and triangular testing. After sensory evaluation, the preferred formulation was inoculated with Salmonella seftenberg to determine whether or not bacterial inhibition was exerted by the low‐pH egg salad. A commercial sample of egg salad also was inoculated and bacterial growth in the two salads was studied for 60 hr, at storage temperatures of 5°C and 22°C. Samples taken from all acidic egg salad samples at 12‐hr intervals showed dramatic decreases in Salmonella numbers, especially during storage at room temperature (22°C). Shelf life of the product was determined to be in excess of 5 wk under refrigeration at 5°C.