纳米SiO_(2)/聚偏二氯乙烯复合涂膜对溏心蛋保鲜效果  

Effect of Nano⁃SiO_(2)/Polyvinylidene Chloride Composite Coating on Preservation of Soft⁃Boiled Eggs

作　　者：赵璐玲 赵国峰 章建浩[1] ZHAO Luling;ZHAO Guofeng;ZHANG Jianhao(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210000,Jiangsu,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210000

出　　处：《食品研究与开发》2024年第18期46-51,共6页Food Research and Development

基　　金：江苏省苏北科技专项(XZ⁃SZ202009)。

摘　　要：通过纳米SiO_(2)/聚偏二氯乙烯(polyvinylidene chloride,PVDC)乳液涂膜溏心蛋,并测定贮藏过程中溏心蛋理化指标和感官品质的变化,研究其对溏心蛋贮藏保鲜效果。结果表明:在贮藏期间经纳米SiO_(2)/PVDC涂膜的溏心蛋在失重率、蛋清蛋黄盐分含量变化方面稳定性高于其余各组,同时该组溏心蛋菌落总数超标时间相比其余3组延长1~2周。而经涂膜处理的各组溏心蛋的蛋清和蛋黄pH值稳定性明显高于对照组,但是在蛋清持水力和蛋黄黏度方面各组无明显区别。综合各品质指标变化和感官评定结果,纳米SiO_(2)/PVDC复合涂膜组在维持溏心蛋色香味稳定方面效果最明显。In this study,the soft⁃boiled eggs were coated by nano⁃SiO_(2)/polyvinylidene chloride(PVDC)emul⁃sion.The physical and chemical indexes and sensory quality changes of soft⁃boiled eggs during storage were measured to investigate the preservation effect of the nano⁃SiO_(2)/PVDC emulsion.The results showed that weight loss and NaCl content of soft⁃boiled eggs coated with nano⁃SiO_(2)/PVDC film maintained a higher degree of stability than other groups.At the same time,the exceedance time of the total plate count in soft⁃boiled eggs in this group was extended by 1-2 weeks compared with the other three groups.The pH values of soft⁃boiled eggs coated with the film were more stable than the control group.However,there was no significant difference for all groups in the water⁃holding capacity of egg white and viscosity of egg yolk.Based on the changes in vari⁃ous quality indexes and sensory evaluation results,the nano⁃SiO_(2)/PVDC composite coating group had the most obvious effect in maintaining the stability of the color,flavor,and taste of soft⁃boiled eggs.

关 键 词：纳米SiO_(2)/PVDC复合涂膜 涂膜保鲜技术 溏心蛋 保鲜效果 货架期 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]