International Scientific Publications
© 2021 Science Events Ltd
Terms of Use  ·  Privacy Policy
Choose language English French Russian Bulgarian
Conference room
Agriculture & Food 2021, 9th International Conference
16-19 August, Burgas, Bulgaria
Call for Papers

Agriculture & Food, Volume 8, 2020

HDPE POLYMER AND BIODEGRADABLE PACKAGING, EFFECT ON THE SHELF LIFE PASTEURISED EGG WHITE
Vjaceslavs Kocetkovs, Sandra Muizniece-Brasava
Pages: 169-176
Published: 12 Sep 2020
Views: 51
Abstract: Biodegradable packaging materials play an important role in maintaining the save of environment. The growing requires for increased fresh food shelf life as well as the need for protection against foodborne diseases urged the development of quality food packaging. Plastic products have become a significant contaminant in environmental ecology due to their recalcitrant biodegradation, poor management, and dangerous disposal. Current and future advances in shelf life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection desired kind of packaging will help to predict the shelf life of the product. The packaging protects the products from shocks, ambient temperature, microbiological deterioration, and other external factors. This manuscript aimed was to analyse the differences between the two types of packaging, the effect of packaging on the shelf life pasteurised egg white. Pasteurised egg white has a shelf life of up to 40 days, which makes it difficult to increase the exportation of this product. The technological process allows the product to be packaged using a polymer can (HDPE), which does not make it possible to obtain stable fulfilment of the requirements or Tetra Rex® Bio-based packaging were used as an alternative. Tetra Rex® Bio-based is produced solely from a combination of plastics derived from sugarcane and paperboard. Shell egg mass was pasteurised with pasteurisation process continuing for 60 minutes, maximum temperature from 55°C to 57°C (holding time: 180 seconds). The changes in qualities of samples during storage were characterised by measuring total bacterial count (CFU/g) at start of shelf life, with method: LVS ISO 4833-1:2014 and pH (pondus Hydrogenii), method: GOST 31469 -2012. Data that was obtained emphasises the importance of packaging type, which could provide a stable quality to use products for a duration up to 60 days.
Keywords: bio-based packaging, high-density polyethylene, shelf life, pasteurised liquid product
Cite this article: Vjaceslavs Kocetkovs, Sandra Muizniece-Brasava. HDPE POLYMER AND BIODEGRADABLE PACKAGING, EFFECT ON THE SHELF LIFE PASTEURISED EGG WHITE. Journal of International Scientific Publications: Agriculture & Food 8, 169-176 (2020). https://www.scientific-publications.net/en/article/1002027/
Download full text

Back to the contents of the volume
By using this site you agree to our Privacy Policy and Terms of Use. We use cookies, including for analytics, personalisation, and ads.