平湖糟蛋的理化特性及微生物安全性初探  

Preliminary Study on Physicochemical Properties and Microbial Safety of Pinghu Zao-egg

作　　者：孟岳成[1] 徐侃[1] 陈杰[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《中国家禽》2010年第8期36-39,共4页China Poultry

基　　金：浙江工商大学研究生科技创新项目(1110XJ1509108)

摘　　要：本试验对平湖糟蛋的理化特性及其微生物安全性进行了初步研究。结果表明平湖糟蛋中蛋白与蛋黄的水分含量分别为69.7%、29.9%;盐分分别是5.00%、3.29%。平湖糟蛋蛋白和蛋黄中蛋白质含量分别为7.78%、12.08%;游离氨基酸含量分别为10.519 mg/g、7.591 mg/g;钙离子含量分别是2.1618 mg/g、3.4719 mg/g;全蛋酒精含量为2.56%。微生物学检验结果表明平湖糟蛋中蛋白和蛋黄菌落总数分别为8.5×106 cfu/g和1.2×106 cfu/g。霉菌与酵母总数分别是3.4×106 cfu/g和6.2×105 cfu/g。金黄色葡萄球菌和沙门菌检验显示均呈阴性,但检测到了大肠杆菌。Physicochemical properties and microbial safety of Pinghu Zao-egg were studied in this paper. The result indicated that egg white and egg yolk water contents were 69.7% and 29.9%;salinity 5.00% and 3.29%,respectively. The contents of protein,free amino acids and Ca^2＋ were 7.78% and 12.08%,10.519 mg/g and 7.591 mg/g,2.1618 mg/g and 3.4719 mg/g,in egg white and egg yolk,respectively. The content of alcohol in entire egg was 2.56%. Microbiological analyses were done for detection of aerobic bacterial count （8.5×10^6cfu/g,1.2×10^6cfu/g）,enumeration of molds and yeasts （3.4×10^6 cfu/g,6.2×10^5 cfu/g）,in egg white and egg yolk,respectively. The tests showed that Staphylococcus aurous and Salmonella were negative,but Escherichia coli was positive.

关 键 词：糟蛋 理化性质 微生物安全性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]