食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 221 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022723

生产与科研应用

不同涂膜保鲜法对鸡蛋保鲜效果的研究

  • 韦燕文 ,
  • 蔡文韬 ,
  • 袁学文 ,
  • 冯丽娜 ,
  • 生书晶
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  • (广东第二师范学院 生物与食品工程学院,广东 广州,510510)
本科生(蔡文韬讲师为通讯作者,E-mail:308629309@qq.com)

收稿日期: 2019-11-06

  修回日期: 2021-08-16

  网络出版日期: 2021-12-16

基金资助

广东省普通高校青年创新人才项目(2018KQNCX179)

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The effect of different coating preservation methods on eggs

  • WEI Yanwen ,
  • CAI Wentao ,
  • YUAN Xuewen ,
  • FENG Lina ,
  • SHENG Shujing
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  • (School of Biological and Food Engineering, Guangdong University of Education, Guangzhou 510510, China)

Received date: 2019-11-06

  Revised date: 2021-08-16

  Online published: 2021-12-16

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摘要

分别采用壳聚糖涂膜、壳聚糖-玉米油复合涂膜、海藻酸钠-冰醋酸复合涂膜处理鸡蛋,以感官指标、蛋黄指数、蛋白系数、哈夫单位、气室直径和蛋白pH变化为评价指标,研究壳聚糖、壳聚糖-玉米油复合涂膜剂、海藻酸钠-冰醋酸复合涂膜剂处理鸡蛋,在30 ℃下贮藏21 d后对鸡蛋的保鲜效果。结果表明,壳聚糖-玉米油复合涂膜组优于壳聚糖涂膜组和海藻酸钠-冰醋酸复合涂膜组,贮藏21 d后其失重率为0.23%,蛋黄系数为0.167,蛋白系数为0.92,哈夫单位为62.8,气室直径为26.6 mm,蛋清pH为8.54。其中壳聚糖-玉米油复合涂膜处理组在贮藏21 d后失重率、气室直径、蛋黄指数、蛋白系数、哈夫单位都优于其他处理组。

关键词： 涂膜保鲜; 壳聚糖-玉米油; 壳聚糖; 海藻酸钠-冰醋酸; 鸡蛋

本文引用格式

韦燕文 , 蔡文韬 , 袁学文 , 冯丽娜 , 生书晶 . 不同涂膜保鲜法对鸡蛋保鲜效果的研究[J]. 食品与发酵工业, 2021 , 47(22) : 221 -226 . DOI: 10.13995/j.cnki.11-1802/ts.022723

Abstract

To prolong the preservation time of eggs, the effects of different natural polymer compounds on egg preservation were studied. Chitosan, corn oil and sodium alginate composite film-glacial acetic acid composite were used for coating film respectively, and the sensory index, egg yolk index, coefficient of protein, Haugh unit, air chamber diameter and protein pH change for eggs were used for the evaluation index under the treatment condition of 30 ℃ for 21 d. The results showed that the chitosan-corn oil composite coating group was superior to the other coating groups. After 21 d of storage, the weight loss rate was 0.23% and the yolk coefficient was 0.167. Moreover, the protein coefficient was 0.92 and the Haugh unit was 62.8. The gas chamber diameter was 26.6mm and the egg white pH was 8.54. The weight loss rate, gas chamber diameter, yolk index, protein coefficient and Haugh unit of the chitosan-corn oil composite coating treatment group were all better than the other treatment groups after 21 d of storage

Key words： coating preservation; chitosan-corn oil; chitosan; sodium alginate-glacial acetic acid; eggs

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