The Effect of Different in Liquid Egg Yolk Storage Temperature on Physical, Chemical, Microbiological and Functional Properties

Abstract

The research objective was to determine the effect of differences in liquid egg yolk storage temperature on physical, chemical and functional properties. This research was conducted for 6 (six) months at the Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Semarang. The materials used were 500 eggs, and plastic packing. The equipment used in this study were: egg tray, knife, filter, mixer, container. stainless steel, steam pasteurization equipment, plastic packaging, refrigerator, pH. The experimental design was completely randomized in one direction pattern, with the treatment factor being the storage temperature. The applied treatments were as follows: P2: Storage at chiller temperature (5°C), P3: Storage at refrigerator temperature (10°C), and P4: Storage at freezer temperature (-18°). The treatment was repeated 5 times. Observations were made on fresh conditions, storage time of 14 days and storage time of 28 days. The variables observed were pH,, TPC (total plate count), viscosity, and fat content (%). The data obtained were analyzed using analysis of variance, if there were differences due to the treatment, it was continued with the DMRT test, with a significance value of 5% using SAS software version 9.2. The results showed that there were significant differences in the average values of pH, TPC, viscosity and fat content in both storage for 14 days and 28 days. The lower the storage temperature, the higher the pH value and fat content but the lower the TPC value and viscosity.