竹汁联合壳聚糖对鸡蛋涂膜保鲜效果的影响  

Effect of bamboo juice-incorporated chitosan coating on fresh preservation of eggs

作　　者：邢淑婕[1] 刘开华[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品科技》2014年第2期60-63,共4页Food Science and Technology

摘　　要：用竹汁和壳聚糖制成的复合涂膜液对鸡蛋进行涂膜处理,以失重率、蛋黄指数、蛋清pH值、哈夫单位、相对密度为质量指标定期取样分析测定,研究复合涂膜在室温条件下对鸡蛋生理和品质的影响。结果表明,含竹汁的壳聚糖涂膜液能较好地保持鸡蛋的新鲜度和品质,尤其以1.5%的壳聚糖溶液联合100%的原竹汁制得的涂膜液保鲜效果最好,经此涂膜液处理后的鸡蛋室温下贮存35 d,失重率为1.89%,蛋黄指数为0.3,哈夫单位为61.559,蛋清pH值为8.23,相对密度为1.064 g/mg。Bamboo juice-incorporated chitosan was used to film coating on eggs. In order to determin the effect of the film-coating on fresh preservation of eggs, the changes of the rate of weight loss, egg yolk index, pH value of egg white, Haugh unit of eggs and the relative density were studied during the storage at the room temperature. The results indicated that the preservation effects of all treated groups with bamboo juice-incorporated chitosan coating were better than the control group, especially the 1.5% chitosan blended with 100% raw bamboo juice group achieved the best preservation effect on eggs, all eggs were still fresh with weigh loss rate of 1.89%, yolk index of 0.3, Haugh unit of 61.559, egg white pH value of 8.23 and relative density of 1.064 g/mg at 35 days storage at the room temperature.

关 键 词：竹汁 壳聚糖 涂膜 鸡蛋 保鲜 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]