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Study of proximate composition, quality characteristics and microbial quality of microwave treated liquid whole egg (LWE) Samples

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 (˂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. | Study of proximate composition, quality characteristics and microbial quality of microwave treated liquid whole egg (LWE) Samples