贮藏温度和气调包装对鸡蛋保鲜效果的影响  

Effects of storage temperature and modified atmosphere packaging on egg preservation

作　　者：刘美玉[1] 连海平 任发政[3] 

机构地区：[1]河北工程大学食品科学系,邯郸056021 [2]邯郸县农牧局,邯郸056001 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业工程学报》2011年第12期378-382,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十一五"国家科技支撑计划资助项目(2006BAD22B04)

摘　　要：为了延长鸡蛋保鲜期,研究在室温(25℃)和冷藏(4℃)条件下不同配比CO2、O2、N2三元混合气体包装对鸡蛋保鲜效果影响,结果表明:鸡蛋采用气体组分为50%CO2、7%～11%O2、39%～43%N2的气调包装贮藏保鲜,室温下贮藏30d仍保持AA级,而不包装室温贮藏30d降到了B级;不包装冷藏也可延长鸡蛋保鲜期,但失重率相对较高;气调包装与冷藏结合对鸡蛋的保鲜效果不是2种处理的保鲜效果之和,与气调包装室温贮藏的保鲜效果相似。50%CO2、7%～11%O2、39%～43%N2三元气体包装、室温贮藏可实现鸡蛋就地贮藏,试验为鸡蛋贮藏保鲜提供参考。In order to extend the storage period of eggs, the research was carried out to study the effects of modified atmosphere packaging （MAP） with different air components on egg preservation at 25 ℃ and 4 ℃. The results showed that eggs were AA degree when stored in MAP with the gas composition of 50%CO2, 7%-11%O2, 39%-43%N2, whereas eggs were dropped to B degree when stored without MAP at 25 ℃ for 30 days. At 4 ℃ eggs could be kept well without MAP, but the weight loss rate was relatively higher. There were no different effects in egg preservation between 4 ℃ and 25 ℃ storage with MAP. Therefore,this study can provide reference to egg preservation at 25℃ with MAP of 50%CO2, 7%-11%O2, 39%-43%N2.

关 键 词：温度 贮藏 包装 鸡蛋 失重率 哈夫单位 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]