OHAA涂膜保鲜剂对鸡蛋保鲜效果研究  

Study of the Fresh-keeping Effect of OHAA Preservative Coating on Eggs

作　　者：李述刚[1] 刘莉如[1] 张锐利[1] 付星[2] 马美湖[2] 

机构地区：[1]塔里木大学生命科学学院新疆特色农畜产品加工重点实验室,新疆阿拉尔843300 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2011年第5期146-150,共5页Food Research and Development

基　　金：国家863课题(2007AA10Z313)资助项目

摘　　要：以OHAA(环氧乙烷高级脂肪醇:Oxyethyene higher aliphatic alcohol)为实验材料,以当天所产新鲜鸡蛋为保鲜对象。通过测定鲜蛋失重率、相对密度、哈夫单位、蛋黄指数、蛋黄pH、蛋清pH等指标的变化来探讨不同浓度OHAA(0.00%、0.50%、1.00%、1.50%、2.00%)在自然条件下(即贮藏温度为17℃～22℃,相对湿度为60%～80%)对鲜蛋的贮藏保鲜效果的影响,筛选出最适宜的涂膜浓度。结果表明:经过19 d的贮藏,经OHAA涂膜处理后的鸡蛋较对照组明显新鲜,其中以1.50%OHAA涂膜处理保鲜效果最佳。The study uses OHAA（Oxyethyene higher aliphatic alcohol） as experimental material and fresh eggs produced on the same day to be the study object.By determining such indexes as the rate of weight loss of eggs,the relative density,Hough unit,egg yolk,pH value of egg white,it explored the freshi-keeping effect of OHAA in different concentrations（0.00 %,0.50 %,1.00 %,1.50 %,2.00 %） on eggs preservation under natural conditions（referring to the storage temperature 17 ℃-22 ℃,relative humidity 60 %-80 %）,screening out the most appropriate prescription of coating concentration.Experiment results showed： after 19 days’ of storage,eggs processed by OHAA are of better freshness than those eggs in the control group,and the best fresh-keeping effect comes from the treatment by using the coating concentrationg made from 1.50 % OHAA

关 键 词：OHAA 鸡蛋 涂膜保鲜 研究 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]