摘要
分别采用壳聚糖、可溶性淀粉、聚乙烯醇及脂肪醇聚氧乙烯醚(AEO)为涂膜基质,对鸡蛋进行涂膜保鲜实验。在28℃、80%相对温度的条件下贮藏28d,测定失重率WL值、相对密度RD值、蛋黄指数YI值、哈夫单位HU值以及蛋白pH值的变化。结果表明:28d时AEO组鸡蛋失重率为4.22%(空白组6.52%),相对密度由最初的1.095降低到1.064(空白组1.01),蛋黄指数由0.43降低到0.37,哈夫单位由88.7降低到56.32,pH值控制在9.01以下,总体维持在B级蛋水平;AEO组的各项参数显著优于空白组,略好于聚乙烯醇组和壳聚糖,淀粉组的保鲜效果相比较而言最不明显。通过AEO涂膜保鲜,可以延长鸡蛋的货架期,并且涂膜后的性能良好,易被消费者接受,是一种很具应用前景的鸡蛋涂膜基质。
Eggs were subjected to coating treatment with chitosan, starch, polyvinyl alcohol or alcohol ethoxylate （AEO） and were subsequently stored for 28 d at 28 ℃ and 80% relative humidity. The effect of such treatments on the interior quality and consumer perception of eggs were studied. Results showed that after 28 day storage, the weight loss in AEO-coated eggs was 4.22% （6.52% in uncoated eggs）, the relative density dropped from 1.095 to 1.064 （1.01 in uncoated eggs）, the yolk index from 0.43 to 0.37, the haugh unit from 88.7 to 56.32 03 grade level）, and the pH value remained below 9.01. The above indexes in AEOcoated eggs were significantly better than those in uncoated ones and slightly better than those in polyvinyl alcohol- or chitosancoated ones, while no significant preservation effect was found in starch-coated ones. AEO coating results in significantly prolonged shelf life as well as good interior quality and consumer acceptability, thereby having a promising potential as a coating agent used for the preservation of eggs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期260-263,共4页
Food Science
基金
国家"863"计划项目(2007AA10Z313)
作者简介
付星（1984-），男，硕士研究生，研究方向为农产品贮藏与加工。E—mail：fustar08@sina．com
通信作者：马美湖（1957-），男，教授，博士，研究方向为肉类、蛋品科学理论与技术。E—mail：mameihuhn@yahoo．com．cn
