摘要
用茶多酚和壳聚糖制成的复合涂膜液对鸡蛋进行涂膜处理,以感官指标、失重率、蛋黄指数、蛋清pH值、哈夫单位为质量指标定期取样分析测定,研究所制成的涂膜液在室温条件下对鸡蛋的保鲜效果。结果表明,和对照相比,含茶多酚的壳聚糖涂膜液能较好地保持鸡蛋的新鲜度和品质,尤其以1.5%的壳聚糖溶液联合200mg/kg茶多酚制得的涂膜液保鲜效果最好,经此涂膜液处理后的鸡蛋室温下贮存35d,失重率为1.89%,蛋黄指数为0.26,哈夫单位为60.109,蛋清pH值为8.20。
Tea polyphenol-incorporated chitosan was used to film coating eggs.In order to determine the effect of the film-coatingon fresh preservationof eggs,the changes ofsensory index,the rate of weight loss,egg yolk index,pH value of egg white and Haugh unitof eggswere studied during the storage atthe room temperature.The results indicated thatthe preservation of all treated groups with tea polyphenol-incorporated chitosan coatingwere better than the control group,especially the 1.5% chitosan blended with 200mg / kg tea polyphenol.All eggs were fresh with weigh loss rate of 1.89%,yolk index of 0.26,Haugh unit of 60.109and egg white pH value of 8.20 at 35days storedatthe room temperature.
出处
《中国食品添加剂》
CAS
北大核心
2013年第3期163-167,共5页
China Food Additives
基金
河南省2011年科技攻关计划项目(112102110144)
关键词
茶多酚
壳聚糖
涂膜
鸡蛋
保鲜
Tea Polyphenols
Chitosan
Coating
Eggs
Fresh Preservation
