摘要
采用高浓度的CO2,以不同浓度的N2、O2、空气作为平衡气体储藏鸡蛋,以新鲜度指标中的失重率、蛋黄指数、哈夫单位、蛋白pH为指标,研究了气调包装对鸡蛋保鲜效果的影响。本实验结果表明：鸡蛋采用体积分数60%~100%CO2的气调包装,在25℃条件下贮藏,质量损失率、蛋白pH保持相对较低水平,蛋黄指数、哈夫单位保持相对较高水平。贮藏28d后,不包装的对照组已经散黄,空气包装组鸡蛋降到了B级,而气调包装组鸡蛋仍保持AA级左右,各气调实验组保鲜效果差异不显著。
This study used high concentration of CO2 with different proportions of N2,O2,and air as equilibrium gas to store eggs. Freshness indicators such as weight loss,yolk index,Hough units,and pH of egg white were evaluated preservation effects of modified atmosphere packaging on shelf-life extension on eggs. Finally, weight loss,pH of egg white was significantly in lower level and yolk index,Hough units were in higher level for egg samples stored in MAP（60%~100% CO2） under 25℃.After 28d of storage, the yolk of unpackaged samples in control group was loosed and Hough units of eggs in air package samples dropped to B grade. But egg samples kept in AA grade throughout the entire storage period in MAP,without significant difference（p0.05） among different gas mixtures.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期300-303,307,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系北京市家禽创新团队
关键词
鸡蛋
气调
二氧化碳
哈夫单位
egg
modified atmosphere packaging
carbon dioxide
Hugh unit
