摘要
采用钙制剂对鸡蛋进行涂膜处理,并将其置于30℃条件下贮藏,以蛋清哈夫单位、pH值和鸡蛋感官变化等为指标,研究涂膜对其贮藏效果的影响。试验结果表明,钙制剂处理的鸡蛋蛋清哈夫单位、pH值变化均低于PVA处理及空白对照处理;此外,钙制剂处理的蛋壳表面色泽,光亮度、蛋壳强度也优于其它处理。
Based on the egg white Haugh unit and the egg white pH and sensory changes.The coating effect of coating with calcium preparation and kept at 30℃ on storage of eggs was studied.The experimental result showed that eggs coated with calcium preparation exhibited the lowest pH changes and maintained a higher Haugh unit than those of coated with PVA treatments and uncoated.Results also indicated that surface color,shining degree and added strength of the shell of eggs coated with calcium preparation were better than eggs coated with PVA treatments and uncoated ones.
出处
《保鲜与加工》
CAS
2005年第6期26-28,共3页
Storage and Process
基金
安徽科技学院自然科学基金项目(编号ZRC200213)
关键词
鸡蛋
钙制剂
涂膜
保鲜
egg
calcium preparation
coated
freshness.
