不同洁蛋处理对鸡蛋消毒效果及新鲜度的对比试验  

Comparative study of the effect of different eggs cleaning method on the disinfection and the freshness of the eggs

作　　者：张京和[1] 李玉冰[1] 张永东[1] 付静涛[1] 乔利敏[1] 

机构地区：[1]北京农业职业学院,北京房山102442

出　　处：《中国兽医杂志》2013年第8期70-72,共3页Chinese Journal of Veterinary Medicine

摘　　要：本试验分别选用紫外线杀菌、巴氏杀菌、臭氧杀菌3种方法用于鸡蛋表面消毒处理。对杀菌后蛋壳表面细菌总数进行检测,并对比贮藏期间鸡蛋的哈夫单位与蛋黄指数的变化情况,结果显示:臭氧杀菌和巴氏杀菌在降低蛋壳表面菌落总数、延长鸡蛋保鲜期方面,效果优于紫外线杀菌;且臭氧消毒方法简便易行、消毒无死角、成本低、无污染,符合绿色无公害生产要求,在禽蛋洁蛋生产中具有广阔的应用前景。This test selected 3 methods, the ultraviolet ray sterilization, the pasteurization and the o- zone sterilization to disinfect egg surface, detect bacteria on eggshell surface and compare the index chan- ges of Haft unit and egg yolks during storage. The results showed： the effect of Ozone sterilization and pasteurization is better than ultraviolet disinfection in reducing the total number of colonies of the eggshell surface and extending the shelf life of eggs; And ozone disinfection method is easy to do, does not have the dead angle and is low cost non-polluting, and also meets the green non-environmental damage production requirement, it has abroad application prospect in the eggs clean production.

关 键 词：洁蛋 鸡蛋 消毒 新鲜度 

分 类 号：S879.3[农业科学—畜牧兽医]