摘要
将新鲜鸡蛋清洗后,分别以1%壳聚糖、2%壳聚糖、1%壳聚糖+0.1%山梨酸钾、1%壳聚糖+1%醋酸钠、2%壳聚糖+0.1%山梨酸钾、2%壳聚糖+1%醋酸钠对鸡蛋涂膜进行保鲜实验,定期测定鸡蛋的蛋黄指数、哈夫单位和挥发性盐基氮。实验结果表明,壳聚糖涂膜处理能够延长鸡蛋的保鲜期,其中2%壳聚糖+0.1%山梨酸钾涂膜处理的鸡蛋保鲜效果最佳,2%壳聚糖+1%醋酸钠涂膜处理的鸡蛋保鲜效果次之,其他4种处理均优于对照。经2%壳聚糖+0.1%山梨酸钾涂膜处理的鸡蛋在存放60d后未出现变质蛋。
In this study,after cleanning fresh eggs,respectively,of 1% chitosan,2% chitosan,1% chitosan ＋ 0.1% potassium sorbate,1% chitosan ＋1% sodium acetate,2% chitosan ＋0.1% potassium sorbate,2% chitosan ＋1% sodium acetate were painted on the eggs,regular measured yolk index,Haugh units and volatile basic nitrogen（TVBN）.The results showed that chitosan coating treatment could extend the shelf life of eggs,of which 2% chitosan ＋ 0.1% potassium sorbate,fresh eggs,coating treatment is best,2% chitosan ＋ 1% acetic acid sodium second effect of membrane treatment followed by fresh eggs,the other four kinds of treatment are better than the control.The 2% chitosan ＋0.1% potassium sorbate treated eggs deposited coating 60 days after the eggs do not appear degenerate.
出处
《食品科技》
CAS
北大核心
2010年第8期76-78,共3页
Food Science and Technology
关键词
鸡蛋
壳聚糖
涂膜保鲜
egg
chitosan
preservation coating
