Modified Atmosphere Packaging effect on hard boiled eggs
Started by Lar, Jun 14 2017 10:49 AM
Hi All,
Just wondering if anyone knows of any peered review literature on the following:
I want to know at what levels Oxygen/Carbon Dioxide need to be set at to inhibit microbial growth and maintain egg quality of hard boiled eggs.
The process provides a final pH of around 2.5 eggs are placed in brine solution, cooked etc so microbial isolation at final product is <100 SPC.
Is a level of 50% CO2 and 10% O2 appropriate?
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Your process may reflect on the final outcome of your product.
I suggest contacting your local gas supplier, and they may supply suggested gas combinations.
I also recommend to conduct a shelf life study on such process, it will protect you, and also provide you data on your results.
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