冰温保鲜鸡蛋的效果研究  

The Effect of Controlled Freezing Point Fresh-keeping Study of Fresh Eggs

作　　者：梁鹏[1,2] 沈彬 甄润英[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]天津市中芬乳业有限公司,天津300222

出　　处：《食品研究与开发》2013年第15期104-108,共5页Food Research and Development

摘　　要：本研究通过采用冰温保鲜及传统冷藏技术对鸡蛋进行处理,探讨不同温度对鸡蛋保鲜效果的影响。选择当天产鲜鸡蛋,经预处理后随机分为3组,每组40个,将3组鸡蛋分别置于4℃、-0.5℃、-2℃温度下保藏,期间定期观察各组鸡蛋感官的变化,并测定其气室大小及质量损失率、蛋黄指数、哈夫单位及挥发性盐基氮等指标;保藏实验共进行63 d。综合上述指标的变化可以得出,冰温保藏效果明显优于普通冷藏法,本研究结果可以为冰温技术在鸡蛋保鲜中的应用提供参考。This study used the methods of controlled freezing point fresh -keeping and traditional ice -cold temperature preservation for eggs to explore the effect of temperature on the impact of egg preservation. Select the fresh eggs, and after pretreatment divided these eggs into 3 groups randomly, each group have 40 eggs, three groups of eggs were placed in 4 ℃, -0.5 ℃, -2 ℃ temperature preservation, observed the egg sensory changes of each group during the preservation regularly. And measured chamber size and mass loss rate, yolk index, Haugh and volatile basic nitrogen and other indicators; preserved experiment was 63 days. Conclusion： The changes in these indicators can be drawn, the controlled freezing point fresh-keeping was better than the traditional ice -cold temperature preservation method. The results can provide the basis of the controlled freezing point fresh-keeping eggs study.

关 键 词：鸡蛋 冰温保鲜 冷藏保鲜 蛋黄指数 哈夫单位 挥发性盐基氮 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]