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UV照射、乳清蛋白涂膜和薄膜包装对鸡蛋的保鲜效果 被引量:4

Preservation effect of the treatment by using UV irradiation,whey protein coating and film packaging on egg
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摘要 为了延长鸡蛋的保藏期,采用UV照射、乳清蛋白涂膜和薄膜包装复合处理鸡蛋,在30 d的贮藏期间,测定哈夫单位、蛋黄系数等指标的变化。结果表明,复合处理组的保鲜效果均优于UV照射组、乳清蛋白涂膜组和对照组,复合处理参数越高,保鲜效果越好。经UV照射(功率20 W、灯距40 cm、照射3 min)、6%乳清蛋白涂膜和薄膜包装复合处理的鸡蛋,在30℃条件下贮藏至第30天的哈夫单位为77.61,蛋黄系数为0.42,蛋白系数为0.67,失重率为1.08,气室直径为17.66 mm,蛋白L*值为58.66,蛋黄L*值为59.78。 In order to prolong the storage period of eggs, the preservation experiments were carried out by compound treatment using UV irradiation, whey protein coating and film packaging, and HU, yolk index etc were detected during 30 days store period. The results showed that preservation effect of compound treatment was better than that of UV irradiation, whey protein coating and control group, and the higher the parameters of compound treatment was, the better the preservation effect was. After treatment by UV irradiation(power 20 W, distance 40 cm, irradiation 3 min), 6% whey protein coating and film packaging, on 30 th day, HU was 77.61, yolk index was 0.42, albumen index was 0.67, weight loss rate was 1.08, air cell diameter was 17.66 mm, L^* value of albumen and yolk were 58.66 and 59.78 respectively at 30 ℃.
出处 《食品科技》 CAS 北大核心 2015年第1期30-35,共6页 Food Science and Technology
基金 2014年现代农业产业技术体系北京市创新团队项目
关键词 UV照射 乳清蛋白 涂膜 薄膜 鸡蛋 UV irradiation whey protein coating film egg
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