大蒜素和液体石蜡油对藏鸡蛋涂膜保鲜的效果研究  

Study on the Effect of Allicin and Liquid Paraffin Oil on the Preservation of Tibetan Eggs by Film Coating

作　　者：张纽枝[1] 张洞博 ZHANG Niuzhil;ZHANG Dongbo(Tibet Vocational and Technical College,Lasa 850000,China;College of Animal Science and Technology,Shanxi Agricultural University,Taigu030801,China)

机构地区：[1]西藏职业技术学院,西藏拉萨850000 [2]山西农业大学动物科技学院,山西太谷030801

出　　处：《现代食品》2023年第12期85-87,共3页Modern Food

摘　　要：本文是在西藏拉萨地区,利用大蒜素和液体石蜡油对藏鸡蛋进行的涂膜保鲜效果研究。在室温21~25℃,空气相对湿度为30%~50%保藏30 d的条件下,测试了保鲜效果,发现含2‰大蒜素(二烯丙基二硫醚)的液体石蜡油具有保鲜作用。经涂膜保鲜在30 d内,藏鸡蛋外观品质间于A级与AA级;主要指标失重比、蛋黄指数和哈夫单位显著优于对照组(p<0.000 1,p<0.000 1,p=0.002 6)和仅清洗未保鲜组(p<0.000 1,p<0.000 1,p=0.008)。In this paper,the effects of Allicin and liquid paraffin oil on the preservation of Tibetan eggs were studied in Lhasa,Tibet.Under the conditions of room temperature 21~25℃and air relative humidity 30%~50%for 30 d,the freshness preservation effect was tested,and it was found that liquid paraffin oil containing 2%o allicin(diallyldisulfide)had a freshness preservation effect.Within 30 d of film preservation,the appearance quality of hidden eggs was between Grade A and Grade AA;the main indexes of weight loss ratio,yolk index and haf unit were significantly better than those of the control group(p<0.0001,p<0.0001,p=0.0026)and the group of washing only without preservation(p<0.0001,p<0.0001,p=0.008).

关 键 词：藏鸡蛋 大蒜素 液体石蜡油 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]