不同涂膜剂处理对蓝孔雀蛋的保鲜效果  

Preservation effect of different coating agents for blue peafowl eggs

作　　者：赵静唯 杨富民[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2017年第2期128-134,共7页Journal of Gansu Agricultural University

基　　金：甘肃省星火计划项目(0704XCNB018)

摘　　要：【目的】延长蓝孔雀蛋的保鲜时间,增加其货架期.【方法】选用山梨酸、羧甲基壳聚糖、蔗糖酯、溶菌酶、Nisin、茶多酚、蜂胶、魔芋葡苷聚糖为涂膜基质,对蓝孔雀蛋进行单因素涂膜试验,相对湿度为35%的室温下测定哈夫单位、失重率、蛋黄系数、蛋白pH值的变化情况;在单因素试验的基础上,采用L9(34)正交试验设计对复合保鲜剂进行优选和复合保鲜应用试验.【结果】采用蜂胶(3.0%)、茶多酚(0.7%)、山梨酸(1.1%)和溶菌酶(0.04%)分别涂膜处理的蓝孔雀蛋,保鲜效果最佳;采用3.0%蜂胶+0.6%茶多酚+1.0%山梨酸+0.05%溶菌酶复合保鲜剂涂膜处理较对照组对蓝孔雀蛋的品质影响显著(P<0.01),失质量率为6.47%,蛋黄系数为0.31,蛋白pH值为8.28,哈夫单位为34.9.【结论】常温下贮存90d后,蓝孔雀蛋出现散黄现象.而复合保鲜处理的蓝孔雀蛋贮存120 d时,仍未出现散黄现象.[Objective] In order to prolong the preservation time and increase shelf life of blue peafowl eggs. [Method] Blue peafowl eggs were coated with sorbic acid, carboxymethyl-chitosan, sucrose ester, lysozyme Nisin, tea polyphenol, propolis, konjac and glucomannanto to investigate the changes of Haugh units, weight losing rate, egg yolk index and protein pH to evaluate egg＇s quality under relative humidity of 35 % and room temperature. Orthogonal design was used to optimize compound coating agents and perform test of compound preservation application based on single factor experiments. [Result] Results showed that fresh-keeping effect of blue peafowl eggs was the best coated with propolis （3. 0%）, tea polyphenol （0. 7%）,sorbic acid （1.1%） and lysozyme （0. 04%, respectively. The compound preservative of propolis （3.0%）,tea polyphenols（0. 6%）, sorbic acid（1.0%） and lysozyme（0. 05%） had significantly effect com- pared with the control （P〈0.01）, with weight losing rate 6. 47%, egg yolk index 0. 31, pH 8. 28 and Haugh units 34. 9. [Conclusion] The egg yolk of blue peafowl eggs was dispersed after storage for 90 d at room temperature, while it didn＇t disperse after being coated with the compound preservative and stored for 120 d.

关 键 词：蓝孔雀蛋 涂膜剂 保鲜 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]