凡士林涂抹法与冷藏法对鸡蛋保鲜效果影响的比较研究  

Comparative Study on Influence of Vaseline Coating Methods and Refrigeration Methods on Egg Preservation Effect

作　　者：沙其拉[1] 黎明[2] 

机构地区：[1]岐阜大学应用生物科学部比较生化学研究室,岐阜市日本50111193 [2]内蒙古农业大学动物科学学院,内蒙古呼和浩特010018

出　　处：《畜牧与饲料科学》2017年第5期100-102,共3页Animal Husbandry and Feed Science

摘　　要：为了比较研究凡士林涂抹法与冷藏法对鸡蛋保鲜效果的影响。选择重量相近、食用期限相同的白皮鸡蛋160枚,试验开始随机选取10枚鸡蛋测量其重量、哈氏单位、蛋黄指数作为初始数据,剩余150枚鸡蛋随机分为对照组(常温储藏)、凡士林涂抹组(常温储藏)与4℃冷藏组,试验期为25 d,每5 d各组随机选取10枚鸡蛋测量并比较其重量、哈氏单位、蛋黄指数。结果表明,随着储存时间的延长各组鸡蛋重量、哈氏单位、蛋黄指数分别呈现下降趋势,其中,对照组鸡蛋的各项指标呈现下降趋势最为显著,而凡士林涂抹处理与冷藏保存均有效减缓了鸡蛋各项指标的下降,且在该试验条件下,冷藏法保存鸡蛋的效果要优于凡士林涂抹法。The aim of the present study was to assess the impact of different Vaseline coating methods and refrigeration methods on egg preservation effect. A total of 160 white shell eggs with the same deadline of consumption and similar weight were selected. The weight, Haugh unit and yolk index of 10 randomly chosen eggs were determined and were used as the initial data. The other 150 eggs were randomly assigned into one of three groups： control group （stored under ambient condition ）, Vaseline coating group （stored under ambient condition）, and refrigeration group （stored at 4 ℃ ）. The experimental period lasted for 25 days, and 10 eggs were selected from each group every 5 days to determine and compare their weight, Haugh unit and yolk index. The results showed that the weight, Haugh unit and yolk index of eggs in the three groups all exhibited a descending trend as the extension of storage duration; the most obvious descending trend of the indexes associated with egg quality was observed in control group, and both of the Vaseline coating and refrigeration treatment effectively alleviated the descending trend of the egg quality associated indexes. It is concluded that in terms of egg preservation effect, the Vaseline coating methods perform better than refrigeration methods.

关 键 词：凡士林涂抹法 4℃冷藏法 鸡蛋品质 保鲜效果 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]