Changes in physico-chemical, microbiological and sensory quality of egg patties packaged in Laminate (aluminium foil/polypropylene) using vacuum or aerobically heat sealed in LOPE (250 gauze) pouches were evualated under refrigerated (5±1°C) and frozen (−18±1°C) storage. Weight loss and TBA values increased, while pH and moisture decreased significantly (P<0:05) with storage time, but changes were slower in vacuum than in aerobic packaging and at frozen than at refrigerated storage. A significant (P<0.05) increase in counts of aerobic bacteria was noted during refrigerated storage, whereas the counts decreased during frozen storage. Pecrease in Sensory quality was also significant under both storage conditions. However, the vacuum was superior to aerobic packaging in delaying the bacterial growth, protecting the lipids against oxidation and maintaining sensgry quality in patties during storage. The results suggested a refrigerated shelf-life of 14 days in-vacuum and 12 days in aerobic packs, while under frozen storage the egg patties were stable for upto 90 days in vacuum and 80 days in aerobic packaging without much loss of ther quality attributes.
E22 natties, nackaging, shelf-life
