摘要
选择具抑菌作用的壳聚糖为保鲜剂,对产后24h内褐壳鸡蛋进行涂膜处理,研究高温条件下鸡蛋的保鲜效果。结果表明:保存25d,对照组蛋壳表面菌落总数为6.9×1044 cfu/g,大肠菌群为132MPN/100g;蛋清、蛋黄混合物菌落总数为5.6×1044cfu/g,大肠菌群为112MPN/100g,超过鲜蛋卫生标准和绿色鸡蛋标准,但壳聚糖组蛋壳表面和蛋清蛋黄混合物菌落总数、大肠菌群均未超过鲜蛋卫生标准和绿色鸡蛋标准;保存25d时,对照组出现散黄蛋,哈氏单位仪检测均为阴性,壳聚糖处理组降为次鲜蛋;壳聚糖组鸡蛋失重率、蛋黄指数均优于对照组。壳聚糖能有效抑制细菌繁殖,具有延长鸡蛋保质期的作用。
The objective of the study was to determine the effects of chitosan as a preservative at high temperature conditions on the brown shell eggs, which were coated after 24 h freshness. The results showed that： the total number of bacterial colony on the surface of the control group eggshell was 6.9 ×10^44cfu/g, and coliform colony was 132 MPN/100g; The total number of colonies in egg white, egg yolk mixture was 5.6×10^4 cfu/g, coliform colony was 112 MPN/100g, and it was far from domestic standard limitation both for fresh egg sanitation and green food standards. However, the total number of colonies and coliform colony of chitosan treated group was much lower than the control group and did not exceed health standards and green eggs standards. After 25 d storage, the control group had scattered yellow eggs, Haugh units detected were negative, while treated group was divided as second-class eggs according to classification standard. It suggested that chitosan treated group reduced the weight loss rate, egg yolk index was better than the control group. Chitosan can effectively inhibit bacterial growth, and keep a long shelf-life of eggs.
出处
《上海交通大学学报（农业科学版）》
2011年第6期11-15,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
江苏省科技基础设施建设计划(BM2009908)
关键词
鸡蛋
涂膜
保鲜
egg
coating
freshness
