Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin.
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2022
2022
Historique:
received:
04
04
2022
revised:
09
07
2022
accepted:
20
07
2022
entrez:
5
9
2022
pubmed:
6
9
2022
medline:
6
9
2022
Statut:
epublish
Résumé
Nutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of liquid, pasteurized, hot air-dried, and freeze-dried quail eggs. Liquid quail eggs were used as controls. The physicochemical and microbiological qualities were evaluated by conventional methods. The results showed that freeze-dried and hot air-dried quail eggs differed (
Identifiants
pubmed: 36062250
doi: 10.1155/2022/1991659
pmc: PMC9433302
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1991659Informations de copyright
Copyright © 2022 Kotchikpa Justin Ekpo et al.
Déclaration de conflit d'intérêts
All authors declare that there is no conflict of interest regarding this publication.
Références
Int J Food Sci. 2022 Feb 25;2022:2577222
pubmed: 35252436