摘要
试验采用不同的蜡乳液对鸡蛋涂膜保藏,以失重率和新鲜度为指标研究涂膜及温度对其保藏效果的影响;同时研究了贮藏期间蛋清pH值、微生物及感官变化.试验结果表明,同一温度下,涂膜组的失重率均低于对照组,且涂石蜡的失重率最低,而且新鲜度保持较好,可延长货架期;随着温度升高,失重率均逐渐增大,新鲜度降低程度也增大;蛋清pH值的变化趋势相同.在试验期间(35d),鸡蛋涂膜后,未发现有菌生长;温度和涂膜在鸡蛋贮藏中起到重要作用.
Eggs were coated with wax emulsion and the coating and temperature effect on storage was studied based on the indexes of weight loss rate and freshness (Haughunit and yolk index). The egg white pH, microbiological and sensory changes during the storage period were also investigated. The result showed that the weight loss rate of control group was higher than those of the trial groups at the same temperature, and the lowest weight loss rate was the group coated with pariffin. The weight loss rate became higher with increase of the temperature, and the same results were observed for the freshness targets-Haughunit, yolk index and egg white pH. Microorganism was not found in the coated groups during the trials. Temperature and coating are important factors in the eggs storage process.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第3期65-68,72,共5页
Journal of Wuxi University of Light Industry
关键词
鸡蛋
蜡
涂膜
新鲜度
egg
wax
coated
freshness
