食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 103 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032184

研究报告

涂膜高虾青素含量鸡蛋的贮藏品质衰变动力学研究

  • 胡云峰 ,
  • 陈亚楠 ,
  • 陈君然 ,
  • 胡颖
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  • 1(天津科技大学 食品科学与工程学院,天津,300450)
    2(天津市经济贸易学校,天津,300450)
硕士,教授(陈君然讲师为通信作者,E-mail:junran2876@126.com)

收稿日期: 2022-04-30

  修回日期: 2022-06-06

  网络出版日期: 2023-08-30

基金资助

天津市林果现代农业产业技术体系项目(ITTHRS2021000)

收起

Study on decay dynamics of storage quality of coated eggs with high astaxanthin content

  • HU Yunfeng ,
  • CHEN Yanan ,
  • CHEN Junran ,
  • HU Ying
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  • 1(College of Food Scienceand Engineering, Tianjin University of Science and Technology, Tianjin 300450, China)
    2(Tianjin Economics and Trade School, Tianjin 300450, China)

Received date: 2022-04-30

  Revised date: 2022-06-06

  Online published: 2023-08-30

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摘要

为研究涂膜高虾青素含量鸡蛋在贮藏过程中的品质变化,建立鸡蛋的品质衰变动力学模型。试验通过将普鲁兰涂膜的虾青素鸡蛋贮藏在15、25、35 ℃的环境中,测定鸡蛋的质量、哈夫单位、气室直径和虾青素含量等品质指标变化,将所得数据进行拟合并建立品质衰变动力学模型。零级动力学模型适用于气室直径、蛋黄系数、蛋清pH、浓蛋白比例和虾青素含量指标变化的拟合,一级动力学模型适用于质量指标的拟合,R2均值均大于0.95。虾青素含量与哈夫单位的相关性较强,R2为0.976。以虾青素含量为标准建立普鲁兰涂膜高虾青素含量鸡蛋的货架期预测模型的相对误差低于10%。该模型可以很好地预测贮藏在15~35 ℃的涂膜高虾青素含量鸡蛋的剩余货架期。

关键词： 普鲁兰; 虾青素; 鸡蛋; 品质变化; 动力学模型

本文引用格式

胡云峰 , 陈亚楠 , 陈君然 , 胡颖 . 涂膜高虾青素含量鸡蛋的贮藏品质衰变动力学研究[J]. 食品与发酵工业, 2023 , 49(14) : 103 -109 . DOI: 10.13995/j.cnki.11-1802/ts.032184

Abstract

This paper aimed to study the quality changes of astaxanthin eggs with pullulan coating during storage and establish a dynamic model of egg quality decay. In the experiment, the pullulan-coated astaxanthin eggs were stored at temperatures of 15 ℃, 25 ℃, and 35 ℃, and the changes in quality indicators such as egg mass, Hough unit, air chamber diameter, and astaxanthin content were measured. The obtained data were fitted, and a quality decay dynamic model was established. Results showed that the zero-order kinetic model was suitable for fitting the changes in air chamber diameter, egg yolk coefficient, egg white pH, concentrated protein ratio, and astaxanthin content, and the first-order kinetic model was suitable for fitting the mass index, and the mean R2 was greater than 0.95. The correlation between astaxanthin content and Hough unit was strong, and R2 was 0.976. The relative error of the shelf-life prediction model of pullulan-coated eggs with high astaxanthin content was less than 10% based on the astaxanthin content. It indicated that the model could well predict the remaining shelf life of pullulan-coated eggs with high astaxanthin content stored at 15-35 ℃.

Key words： pullulan; astaxanthin; egg; quality change; dynamic model

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