摘要
为了延长鸡蛋的保藏期,以新鲜鸡蛋为原料,选用不同浓度的葫芦巴精油与1.5%壳聚糖复配制备保鲜原液,分别采用不同浓度复配物涂膜鸡蛋,并设置对照组,在温度为37℃的恒温培养箱保藏,检测复配保鲜剂对鸡蛋的感官品质、失重率、哈夫单位、蛋黄指数、蛋白系数和蛋清pH的影响。试验结果表明:对照组鸡蛋在保藏第9d品质已严重下降,而复配物涂抹组均有不同程度的保鲜效果,0.12%葫芦巴精油联合1.5%的壳聚糖涂膜鸡蛋后,在37℃条件下保藏至18d时,鸡蛋的感官性状良好,失重率为5.13%,哈夫单位下降至63.44,蛋黄指数为0.28,蛋白系数0.67,蛋清pH由8.44上升至9.01,此时鸡蛋品质仍维持在A级水平,保鲜效果最好。复配保鲜液对鸡蛋保鲜具有明显的效果,有效的延长了鸡蛋的保藏期,为其在鸡蛋保鲜的应用中提供了理论基础。
In order to prolong the preservation period of eggs,fresh eggs were taken as raw materials,and mixture of fenugreek essential oil with different concentrations and 1.5% chitosan were prepared as fresh-keeping solution.Eggs were coated with different concentrations of compound preservative,and the control group was set.The eggs were stored in a constant temperature incubator at 37℃.The effects of compound preservative on egg sensory quality,weight loss rate,Haugh unit,yolk index,protein coefficient and egg white pH were detected.The test results showed that:The quality of eggs in the control group was seriously decreased at the ninth day of storage,while the compound coating groups had different degrees of preservation effects.After 0.12% fenugreek essential oil combined with 1.5% chitosan coating eggs,the sensory properties of eggs were good,the weight loss rate was 5.13%,and the Haugh unit decreased to 63.44 when stored at 37℃ for 18 days.The egg yolk index was 0.28,the protein coefficient was 0.67,and the egg white pH value increased from 8.44 to 9.01.At this time,the egg quality was still maintained at grade A level and the preservation effect was the best.The compound fresh-keeping liquid has obvious effect on the preservation of eggs,effectively prolongs the preservation period of eggs,the study provides a theoretical basis for its application in the preservation of eggs.
作者
龚守富
曹蒙
梁静
靳羽慧
李建芳
周枫
GONG Shoufu;CAO Meng;LIANG Jing;JIN Yuhui;LI Jianfang;ZHOU Feng(College of Horticulture,Xinyang Agriculture and Forestry College,Xinyang 464000;School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000)
出处
《中国食品添加剂》
CAS
北大核心
2022年第6期102-108,共7页
China Food Additives
基金
河南省科技攻关项目(172102210452)
信阳农林学院专业综合改革试点建设项目(ZYZHGG201803)
信阳农林学院科技创新团队资助项目(CXTD-202002)。
关键词
葫芦巴精油
壳聚糖
涂膜保鲜
鸡蛋
fenugreek essential oil
chitosan
coating preservation
egg
