摘要
对聚乙烯醇、聚乙烯醇和双乙酸钠复合、聚乙烯醇和氢氧化钙复合三种保鲜剂对鸡蛋的保鲜效果进行了比较研究。结果表明:经过30d贮藏,聚乙烯醇和氢氧化钙复合保鲜剂处理的鸡蛋鲜蛋率仍为100%、失重率为2.24%、蛋黄指数为0.39、哈夫单位为73.57、蛋白pH为8.40,蛋黄颜色(L*)值为58.90、(a*)值为7.19、(b*)为39.97。说明聚乙烯醇和氢氧化钙复合保鲜剂保鲜效果最好,明显优于对照组和其他处理组。
The freshness-keeping effect of three kinds of agents, including polyvinyl alcohol, compound of polyvinyl alcohol and double acetic acid, compound of polyvinyl alcohol and calcium hydroxide on eggs during storage were compared. The results showed that after 30d, the eggs freshed by gather the ethylene and calcium hydroxide, relative humidifies fresh egg rate still for 100%,lose specific gravity 2.24%, the egg yolk index number was 0.39,the man unit was 73.57,the egg white pH was 8,40,the egg yolk color （ L ＊ ）58.90, （ a ＊ ）7.19, （ b ＊ ） 39.97. We can reach the conclusion that gather the ethylene and the calcium hydroxide compound to protect a fresh result among them to surpass a matched control obviously with other processing set,was the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期265-267,270,共4页
Science and Technology of Food Industry
关键词
鸡蛋
保鲜剂
保鲜效果
贮藏
egg
agent
freshness- keeping effect
storage
