超高压对鸭蛋蛋液杀菌及物性影响  

Effect of Ultra-high Pressure on Sterilization and Physical Properties of Whole Duck Egg Liquid

作　　者：孙汉巨[1] 丁琦[1] 张冰[1] 陈哲[1] 石娟[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2011年第3期23-26,共4页Food Science

基　　金：安徽省2008年科技专项项目(08010302085)

摘　　要：研究超高压处理对鸭蛋蛋液的杀菌、物性和保藏期的影响。鸭蛋蛋液在100～600MPa,分别处理5～20min后,测定其细菌总数、起泡性、白度及蛋白质变性率的变化,进一步将超高压杀菌后的蛋液在室温(23±2)℃条件下贮藏,观察细菌总数的变化情况。结果表明:在500MPa的条件下处理20min后,细菌的致死率达到99.99%;此外,随着超高压压力和保压时间的延长,该蛋液的起泡性和白度逐渐减小,蛋白质的变性率增大;经400、500、600MPa杀菌20min或500、600MPa杀菌15min后,鸭蛋蛋液可以在室温下保存3周。In this study, the effects of ultra-high pressure on sterilization, physical properties and storage life of duck-egg liquid were investigated. The determination of total bacteria count, foamability, whiteness and protein denaturation rate of duck-egg liquid was carried out after treatment 5 -20 min at a pressure level between 100 MPa and 600 MPa. Change in total bacteria count of duck-egg liquid was also measured during storage at room temperature. The results indicated that bacteria lethality rate was 99.99% after 20 min of 500 MPa treatment. The whiteness and foamability of duck-egg liquid decreased with increasing pressure and time, but the denaturation rate increased. After treatment for 20 min at 400, 500, or 600 MPa or for 15 rain at 500, or 600 MPa, the shelf life of duck-egg liquid at room temperature would be three weeks.

关 键 词：鸭蛋全蛋液 超高压 杀菌 物性 保藏期 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]