贮藏温度对鸭蛋品质的影响及鸭蛋涂膜保鲜剂的保鲜效果研究  

Study on the quality change laws of duck eggs under different storage temperatures and the screening of preservation coatings

作　　者：江琦 伍志航 何海彤 JIANG Qi;WU Zhihang;HE Haitong(China national food quality and safety supervision and inspection center,Guangdong testing institute of product quality supervision,Guangdong Guangzhou 510670,China)

机构地区：[1]国家食品质量安全监督检验中心广东产品质量监督检验研究院,广东广州510670

出　　处：《食品工程》2018年第2期40-46,共7页Food Engineering

摘　　要：主要研究了鸭蛋在不同保存温度下理化指标的变化规律以及不同涂膜剂对鸭蛋的保鲜效果。通过分析蛋黄指数、哈夫单位、蛋清pH值的变化规律,得出以下结论:储藏时间长或储藏温度高都不利于新鲜鸭蛋的品质;石蜡、壳聚糖、聚乙烯醇3种涂膜剂中石蜡对鸭蛋的保鲜效果最好,聚乙烯醇次之,壳聚糖最差;聚乙烯醇的成膜效果最好。This paper aims to study the main physical and chemical indexes of fresh Duck Eggs stored under different temperatures and the different screening of Preservation coatings. By analyzing the change laws of the physical and chemical indexes, including yolk index, Haugh unit and the pH level of albumen, the author draws a conclusion： either long storage time or high storage temperature is harmful to the quality of fresh dusk eggs. Among the coatings, paraffin wax is the best one for the storage of duck egg, followed by polyvinyl alcohol. Chitosan behaves worst. Polyvinyl alcohol has the best film-forming performance.

关 键 词：鸭蛋 贮藏 理化指标 变化规律 涂膜 保鲜效果 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]