不同涂膜剂对皮蛋保质效果的影响  

Preservative Effect of Different Coatings on Preserved Eggs

作　　者：胡杰[1] 马美湖[1] 

机构地区：[1]华中农业大学国家蛋品加工技术研发分中心,湖北武汉430070

出　　处：《食品科学》2012年第6期274-277,共4页Food Science

基　　金：国家现代农业产业技术体系建设专项(nycytx-41-g22)

摘　　要：选用硝化纤维素和火棉胶两种物质作为主成膜材料,配制3种涂膜剂,对皮蛋进行涂膜保质试验。在25℃、相对湿度(80±2)%的条件下贮藏,测定感官品质、质量损失率、pH值、挥发性盐基氮、细菌总数、大肠菌群等指标。结果表明:贮藏至120d时,混合涂膜剂组皮蛋质量损失率为4.92%,蛋白、蛋黄pH值分别为9.98、9.81,TVB-N含量为12.21mg/100g,菌落总数为20CFU/g。3种涂膜剂中,混合涂膜剂保质效果最好,贮藏时间达240d,其次为火棉胶组,储藏时间210d,而硝化纤维素组保质期则为195d。New preservative strategy plays an important role in preserved egg industry. Nitrocellulose and collodion were used as the major film-forming materials to prepare three different preservatives for preserved eggs. The preservative effect was explored at 25 ~C, and relative humidity of （80 ___ 2）%. The sensory quality, weight loss rate, pH, volatile basic nitrogen, total bacterial count and coliform in preserved eggs were evaluated. Results showed that the preserved eggs treated with mixed coatings after 120 days storage revealed weight loss rate of 4.92%, pH for egg white and yolk of 9.98 and 9.81, TVB-N content of 12.21 mg/100 g and total bacterial count of 20 CFU/g. Among three coating preservatives, the mixed coating exhibited the best preservative effect and could keep preserved eggs for 240 days. The preservative effect was followed by collodion and nitrocellulose coatings with the storage days for preserved eggs of 210 days and 195 days, respectively.

关 键 词：蛋品 皮蛋 保质 涂膜 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]