摘要
探讨在低温保藏下3种保鲜处理方法对鸡蛋保鲜效果的影响。试验分别采用植物油涂膜法、包膜法和涂膜包膜复合法对新鲜鸡蛋进行处理后进行低温贮藏(4℃),检测鸡蛋在贮藏期间的质量损失率、相对密度、pH等质量指标,并对这些指标的变化趋势进行比较分析。结果表明, 3种处理方法均可有效延缓鲜蛋的质量指标的变化,尤其是涂膜包膜复合法的保鲜效果最佳。低温贮藏第90天时,涂膜包膜复合法处理鸡蛋的各项指标皆优于对照组和单一处理组(涂膜组和包膜组),质量损失率0.35%,相对密度1.085,蛋黄指数0.38,蛋黄pH 6.11,蛋白pH 9.06。
The effect of three fresh-keeping methods on the preservation of eggs under low-temperature storage was discussed. The fresh eggs were stored at low temperature(4 ℃) after being treated with vegetable oil coating method, film-packaging method and compound coating and packaging method respectively. The quality indexes such as mass loss rate, relative density and pH value of eggs during storage were detected, and the change trend of these indexes was compared and analyzed. The results showed that the three methods can effectively delay the change of the quality index of fresh eggs, especially compound coating and packaging method. At 90 d of low temperature storage, all the indexes of the egg treated by the compound of coating and packaging method were better than those of the control group and the single treatment group(coating group and packaging group), and specific statistics were that the mass loss rate 0.35%, the relative density 1.085, the yolk index 0.38, the yolk pH 6.11, and the protein pH 9.06.
作者
陈吟坤
刘锦红
赖舒婷
李玲
张爱玲
冯丽娜
CHEN Yinkun;LIU Jinhong;LAI Shuting;LI Ling;ZHANG Ailing;FENG Lina(Guangdong Second Normal University,Guangzhou 510000)
出处
《食品工业》
CAS
2021年第3期184-187,共4页
The Food Industry
基金
广东第二师范学院大学生创新创业项目(201914278126)
广东第二师范学院教学质量与教学改革工程项目(2019jxgg14)
广东省教育厅创新强校项目(2014KQNCX227)。
关键词
鸡蛋
低温保藏
涂膜包膜复合法
eggs
low temperature preservation
compound coating and packaging method
