摘要
采用钙制剂对鸡蛋进行涂膜处理,然后将其在30℃下贮藏,以新鲜度中的蛋清的哈夫单位、蛋清的pH值和感官变化等为指标,研究涂膜对其保藏效果的影响。试验结果表明:钙制剂处理组的哈夫单位变化、pH值变化均低于PVA处理组和空白对照组;此外钙制剂处理组的蛋壳表面色泽、光亮度等均好于其它组,蛋壳的强度也最好。
Eggs were coated with calcium preparation, then kept at 30%.The coating effect on storage was studied based on the egg white Haugh unit and the egg white pH and sensory changes.The experimental result showed that eggs coated with calcium preparation exhibited the lowest pH changes and maintained a higher Haugh unit than eggs coated with PVA treatments and uncoated eggs.Results also indicated that surface color, shining degree and added strength to the shell of eggs coated with calcium preparation are better than eggs coated with PVA treatments and uncoated eggs.
出处
《食品科技》
CAS
北大核心
2006年第3期126-128,共3页
Food Science and Technology
基金
安徽科技学院自然科学基金项目(ZRC200213)
关键词
鸡蛋
钙制剂
涂膜
新鲜度
egg
calcium preparation
coated
freshness
