摘要
采用三种不同的处理方法对绿壳鸡蛋进行保鲜效果的研究,测定了鸡蛋的外部品质和内部品质的变化。结果表明,涂膜组效果最好,其次为热处理组。哈夫单位(H.U)和蛋黄指数与蛋的新鲜度呈显著的正相关;挥发性盐基氮(TVBN)含量与新鲜度呈显著的负相关。第21d开始,三个处理组间的哈夫单位和蛋黄指数有显著的差异(P<0.05);第28d时,对照组、热处理组和涂膜组挥发性盐基氮含量分别为9.095、8.270和7.560mg/100g,差异显著(P<0.05)。蛋壳厚度、蛋壳强度、蛋黄颜色、气室直径和胆固醇含量在各处理组间没有显著的差异(P<0.05)。
In this paper, freshness of green-eggshell eggs was studied by using three methods of keeping freshness. The interior and exterior qualities of eggs were determined. The results show: the coating group was the best followed by heating treatment group. H.U. and yolk index were significantly positively correlated with freshness. TVBN content was significantly negative correlated with freshness. On the 21th day, H.U. and yolk index among three treatments were significantly different (P<0.05). On the 28th day, TVBN content were as follows: the control group was 9.095mg/100g, the heat treated group was 8.270mg/100g and the coated group was 7.560mg/100g, the difference was significant among three groups (P<0.05). Eggshell strength, eggshell thickness, yolk color, air cell diameter and cholesterol content were not significantly different among three groups (P<0.05).
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期69-72,共4页
Science and Technology of Food Industry
基金
国家自然基金项目(30371050)
关键词
绿壳鸡蛋
热处理
涂膜处理
保鲜
green-eggshell eggs
heating treatment
coating
freshness
