Effect of Biodegradable Packaging on the Shelf-Life of Pasteurised Whole Egg Mass

The aim of this study was to determine the effect of two types of packaging on the change in quality indicators of pasteurised liquid egg mass. Traditionally, the shelf-life of pasteurised liquid egg mass is up to 28 days. The increase in shelf-life would increase the exportation options of this product. The liquid egg mass was pasteurised on the equipment Ovobel AR56SH; the pasteurisation process continued for 60 minutes, reaching a maximum temperature from 65 °C to 68 °C (hold time: 360 seconds). This paper focuses on two main packaging materials: high-density polyethylene (HDPE) and Tetra Rex® Bio-based. Forty-two samples of each packaging material were used to study the contents. Changes in the quality of samples during storage were estimated by measuring the total bacterial count (CFU/g) from 200 at the start of shelf-life up to 30×10⁵ units (LVS ISO 4833-1:2014). Data in the test was explored with Anova: Single Factor statistical model and correlation method. Data that was obtained emphasises the importance of packaging type, which could provide stable quality of ready-to-use products for a duration of up to forty-five days.