鸡蛋贮藏保鲜的优化研究  

Optimization Research of Egg Fresh Preservation

作　　者：黄静[1] 罗吉庆 罗丹 邓楷 龙锦鹏 HUANG Jing;LUO Ji-qing;LUO Dan;DENG Kai;LONG Jin-peng(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu Sichuan 611130,China;College of Biotechnology,Sichuan University of Science and Engineering,Yibin Sichuan 644000,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《食品与发酵科技》2019年第6期39-45,54,共8页Food and Fermentation Science & Technology

基　　金：旺苍县游霞生态农产品开发有限公司（五彩蛋鸡生物养殖）项目（18KJFP0184）

摘　　要：本试验通过单因素壳聚糖、CMC-Na和CaCl2的比较,建立正交试验,利用新复极差显著性比较,得出采用1.50%壳聚糖,0.40%CMC-Na和5.92%CaCl2配比的保鲜剂处理鲜鸡蛋,在35℃贮藏360 h时失重率为2.86%,蛋黄指数为0.25,蛋清pH为9.51,与其他试验组差异极其显著(P<0.01),能有效增长鲜鸡蛋的保质期。The test used single factor method to make comparison of chitosan,sodium carboxymethyl cellulose,and calcium chloride,then established the orthogonal experiment,by comparing the Duncan’s new multiple range test,it was concluded that with 1.50%chitosan,0.40%sodium carboxymethyl cellulose and 5.92%calcium chloride pre-treated with eggs,then incubated it at 35℃,after 360 hours,the parameters for weightlessness rate was 2.86%,egg yolk index was 0.25,egg white PH was 9.51,and it extremely significant difference compare with other groups(P<0.01),can effectively increase the shelf life of egg.

关 键 词：壳聚糖 CMC-Na CACL2 正交 新复极差显著性 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]