Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk

Abstract

Wet-cured egg yolk is a gastronomic preparation in which whole raw egg yolks are immersed in a mixture of soy sauce added by an alcoholic beverage, without any heat treatment. This process promotes slight solidification from the exterior to the inner parts of yolk, concentrating fat and flavor. The present study was undertaken to analyze the effect of different alcoholic marinades, prepared with wine, mirin and brandy in different proportions, time, and temperatures, on the Salmonella survival in raw cured chicken egg yolk. Contaminated egg yolks (8.4 log10 CFU/g) were immersed in three marinades composed of soy sauce and wine, soy sauce and mirin, and soy sauce and brandy in two proportions (1:0.5 and 1:1) and stored at 5 °C and 20 °C for curing for 2, 24, 72, and 144 h. The results demonstrate that marinades were able to promote slight inactivation of Salmonella, with some of them showing significant reductions. The greatest reductions (1.5 log10 CFU/g) were observed when soy sauce and alcoholic beverages (1:1) stored at 5 °C were used. The wet method is more efficient in reducing Salmonella than dry cured egg yolks without the addition of heat treatment, as tested in a previous study. However, it shows considerable changes in water activity and visual color. In conclusion, the use of wet cured egg yolks may not be safe for consumers if prepared with egg yolks contaminated with Salmonella. Therefore, it is advisable to use pasteurized whole eggs to improve the safety of this gastronomic preparation.