盐焗鸡蛋货架期抗氧化研究  

Study on antioxidation of salt baked eggs during shelf life

作　　者：曾生林 佘艺敏 郑鸿 林友俊 ZENG Shenglin;SHE Yimin;ZHENG Hong;LIN Youjun

机构地区：[1]无穷食品集团有限公司,广东潮州521000

出　　处：《肉类工业》2022年第11期30-34,共5页Meat Industry

摘　　要：为保持盐焗鸡蛋在货架期内的品质风味,分别对盐焗鸡蛋进行添加抗氧化剂和使用不同包装材质包装的实验,并通过测定其挥发性盐基氮(T-VBN)、硫代巴比妥酸(TBA)和感官指标来判断实验效果。结果表明:挥发性盐基氮随着储藏时间延长增量变化为高阻隔(1.66mg/kg)<铝膜(2.91mg/kg)<中阻隔(6.84mg/kg);感官品质随着储藏时间的延长,感官分值减量为高阻隔(3.1)<铝膜(3.5)<中阻隔(11.4);使用进口高阻隔包装材质可极大限度的维持盐焗蛋在货架期的感官品质,抗氧化效果最佳。In order to maintain the quality and flavor of salt baked eggs during the shelf life,the experiments of adding antioxidants and packaging with different packaging materials were carried out on salt baked eggs,and the experimental results were judged bymeasuring their total volatile basic nitrogen(T-VBN),thiobarbituric acid(TBA)and sensory indexes.The results showed that the total volatile basic nitrogen incremental change with the extension of storage time was high barrier(1.66 mg/kg)<aluminum film(2.91 mg/kg)<medium barrier(6.84mg/kg),and the sensory score reduction with the extension of storage time was high barrier(3.1)<aluminum film(3.5)<medium barrier(11.4).The imported high barrier packaging materials were used,and the sensory quality of the salted eggs could be greatly maintained during the shelf life,and antioxidant effect was the best.

关 键 词：盐焗鸡蛋 抗氧化 包装材质 挥发性盐基氮 硫代巴比妥酸 货架期 感官品质 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]