不同涂膜剂对雷州黑鸭蛋保鲜效果的研究  

Effect of different coatings on the fresh- keeping in Leizhou black duck egg

作　　者：崔红艳[1] 苏瑛[1] 区永龙 许冲[1] 黄汉光 黄骏腾[1] 常羽[1] 

机构地区：[1]广东海洋大学农学院,广东湛江524088

出　　处：《食品工业科技》2016年第7期300-304,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2014A020208123);湛江市科技计划项目(2012C0204湛科[2012]86号)

摘　　要：为研究不同涂膜保鲜剂对雷州黑鸭蛋保鲜效果的影响,采用壳聚糖、白芨为主要原料的中药、壳聚糖和中药复合液及植物油(花生油)四种不同的涂膜剂,对鸭蛋进行涂膜处理。在27℃,湿度65%下贮藏50 d,测定分析评价鸭蛋鲜度的各项指标。结果表明:与对照组相比,复合组与植物油组延缓散黄30 d,显著降低失重率(p<0.01),且植物油组失重率最小(1.61%±0.73%);贮藏30 d,复合组与植物油组可以显著延缓蛋白高度降低(p<0.05);贮藏20 d,植物油组显著延缓了哈氏单位的下降(p<0.05);贮藏30 d,复合组、植物油组抑菌效果极显著高于对照组(p<0.01);整个贮藏期间复合组蛋清p H变化较为平缓。综合各项指标,植物油组保鲜效果最优,其为筛选最适合鸭蛋保鲜涂膜剂提供依据。In this paper, chitosan coating, Bletilla striata medicine coating, chitosan and traditional Chinese medicine composite coating and the plant（peanut） oil coating were selected to investigate the preservative effect of coatings on the Leizhou black duck egg.During the 50 days of storage at room temperature（27 ℃, humidity 65 % ） ,the index values were evaluated.The results showed that compared with the composite group,the compound group and the plant oil group delayed the scattered yellow phenomen for 30 days,the weight loss ratio were significantly reduced （p 〈0.01 ）, and the weight loss rate of plant oil group was （1.61% ± 0.73% ）, which was the lowest. Storage for 30 days,the decline of albumen height was reduced （p 〈 0.05）, storage for 20 days, the decrease of Haugh Unit was significantly slowed down（p 〈0.05）in plant oil group, and the antimicrobial effect of plant oil and compound group were increased（p 〈0.01 ）in comparison with the control when the storage time was 30 d.During the whole storage period,the change of pH in compound group was more gentle.In conclusion,the plant oil group was the most effective coating materials.And this study provide a theoretical basis for selecting the optimal preservation coat of duck egg.

关 键 词：鸭蛋 涂膜保鲜 壳聚糖 中药 植物油 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]