壳聚糖复合保鲜剂对鸡蛋保鲜效果的比较研究  

Fresh-keeping Effect of Chitosan Compound Preservative on Eggs

作　　者：王劲松[1] 粟学俐[2] 

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]荆楚理工学院化工与药学院,湖北荆门448000

出　　处：《湖北农业科学》2013年第9期2129-2131,2134,共4页Hubei Agricultural Sciences

基　　金：湖北省科技攻关项目(2007AA201C73);荆楚理工学院校级科研项目(ZR201004)

摘　　要：以壳聚糖为主要原料制备保鲜剂,对鸡蛋进行涂膜保鲜,根据鸡蛋在贮藏期间的感官品质和理化指标考察壳聚糖复合保鲜剂涂膜对鸡蛋的保鲜效果。结果显示,与空白对照相比,壳聚糖涂膜能延缓贮藏期间鸡蛋感官品质及理化指标的下降,其中鸡蛋经45℃热水温浴20 min后再使用以1%的醋酸为溶剂,含10 g/L壳聚糖、20 g/L苯甲酸钠、1.6 g/L氢氧化钙的复合保鲜剂涂膜保鲜效果最佳。Eggs were coating with preservatives prepared using chitosan as main material. The preservation effects of different preservatives were studied by detecting the sensory quality and physico-cbemical indexes of eggs during storage. The results showed that compared with the control, chitosan coating could delay the decrease of sensory quality and physico-chemical properties of eggs during storage. When the eggs were treated by hot water at 45℃ for 20 rain, then coated with ehitosan compound preservative using 1% acetic acid as solvent, containing 10 g/L chitosan, 20 g/L sodium benzoate and 1.6 g/L cal- cium hydroxide, the preservation effect was the best.

关 键 词：鸡蛋 壳聚糖 保鲜 复合保鲜剂 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]