为延长鸡蛋保鲜期,分别对新鲜鸡蛋采用1%壳聚糖与1%石蜡的混合液进行涂膜处理、90～95℃热水处理以及先进行热水处理再涂膜的复合处理,再于20℃进行20 d贮藏保鲜试验,同时对表征鸡蛋新鲜度的指标进行测定,包括感官指标、哈夫单位(H.U)、蛋黄指数、鸡蛋失重率。结果表明:复合处理组的保鲜效果最好,哈夫单位、蛋黄指数、失重率都优于其他处理组,其次是涂膜组,热水处理组效果较差。

In order to extend the shelf life of eggs,eggs were treated by three methods: coating with mixture of 1% chitosan and 1% paraffin,boiling in 90-95 ℃ hot water and the combination of the above two methods.The freshness changes of the eggs were studied after stored under 20℃ for 20 days.At the same time,different preservation performance like sensory changes,egg white Haugh unit,yolk index and weightlessness rate were determined in order to find the best freshness-keeping method.The results showed that the combined treatment was the best,followed by coating treatment,and then the hot water method.The combined treatment of hot water and coating had the best index of egg white Haugh unit,yolk index and weightlessness rate.The method can be used for eggs preservation.