不同保鲜剂常温下鸡蛋保鲜效果的试验研究
首发时间:2005-02-16
摘要:本课题进行了壳聚糖、聚乙烯醇、石蜡三种保鲜剂对鸡蛋保鲜效果的比较试验研究,通过对常温贮存期间鸡蛋各项感观指标和内部品质指标变化的分析。发现,当三种保鲜剂单独使用时,液体石蜡的保鲜效果极明显地优于对照组, 聚乙烯醇次之,壳聚糖的保鲜效果最差,但仍优于对照组。经液体石蜡涂膜处理的鸡蛋在25℃、60-80%相对湿度条件下存放,经30天鲜蛋率仍为100%,相当于对照组贮存6天的鸡蛋品质,失重率仅为0.73,蛋黄指数为0.37,浓蛋白含量为41.49%,蛋白PH值仅为7.77。
关键词: 鸡蛋 涂膜剂 保鲜
For information in English, please click here
Effect of Different Agents on Eggs Stored at The Normal Temperature
Abstract:The experimental study of three single agents:chitosan, polyvinyl alcohol ,liquid paraffin is taken in this project.The results show that,when three fresh-keeping agents are used singly,the preservation effect of liquid paraffin is obviously better than comparison group, polyvinyl alcohol takes second place, chitosan is the worst,but still better than comparison group.It is found that there is not big change in egg’s quality. The rate of fresh egg is 100%, egg quality is correspond to 6-day’s egg of comparison group. The eggs coated with liquid paraffin still were fresh with little loss of weight (0.73%), yolk coefficient ( 0.37),the content of dense albumen (41.49%), the value of albumen PH (7.77 )after 30-day storage at 25℃ and 60%-80% relative humidity.
Keywords: fresh-keeping agents;stored at the normal temperature ;preservation effect
基金:
论文图表:
引用
No.1555191251108516****
同行评议
共计0人参与
勘误表
不同保鲜剂常温下鸡蛋保鲜效果的试验研究
评论
全部评论0/1000