气调储藏中不同平衡气体对鸡蛋保鲜品质的影响  

Effect of the balance gas of modified atmosphere packaging on the shelf-life of eggs

作　　者：袁晓龙[1] 高婧娴[1] 杜颖[1] 姚学军 陈飞[1] 刘毅[1] 王海文 李兴民[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]昌平区动物疫病预防控制中心,北京102200 [3]北京山寨柴鸡专业合作社,北京102213

出　　处：《食品工业科技》2014年第2期300-303,307,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系北京市家禽创新团队

摘　　要：采用高浓度的CO2,以不同浓度的N2、O2、空气作为平衡气体储藏鸡蛋,以新鲜度指标中的失重率、蛋黄指数、哈夫单位、蛋白pH为指标,研究了气调包装对鸡蛋保鲜效果的影响。本实验结果表明：鸡蛋采用体积分数60%~100%CO2的气调包装,在25℃条件下贮藏,质量损失率、蛋白pH保持相对较低水平,蛋黄指数、哈夫单位保持相对较高水平。贮藏28d后,不包装的对照组已经散黄,空气包装组鸡蛋降到了B级,而气调包装组鸡蛋仍保持AA级左右,各气调实验组保鲜效果差异不显著。This study used high concentration of CO2 with different proportions of N2,O2,and air as equilibrium gas to store eggs. Freshness indicators such as weight loss,yolk index,Hough units,and pH of egg white were evaluated preservation effects of modified atmosphere packaging on shelf-life extension on eggs. Finally, weight loss,pH of egg white was significantly in lower level and yolk index,Hough units were in higher level for egg samples stored in MAP（60%~100% CO2） under 25℃.After 28d of storage, the yolk of unpackaged samples in control group was loosed and Hough units of eggs in air package samples dropped to B grade. But egg samples kept in AA grade throughout the entire storage period in MAP,without significant difference（p0.05） among different gas mixtures.

关 键 词：鸡蛋 气调 二氧化碳 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]