鸡蛋保鲜技术研究进展  

Research Advances of Preservation Technology for Eggs

作　　者：王贝贝 常心雨 郝二英 王晶[1] 张海军[1] 邱凯 武书庚[1] WANG Beibei;CHANG Xinyu;HAO Erying;WANG Jing;ZHANG Haijun;QIU Kai;WU Shugeng(Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs,Laboratory of Quality&Safety Risk Assessment for Animal Products on Feed Hazards of Ministry of Agriculture&Rural Affairs,Feed Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100081;College of Animal Science and Technology,Hebei Agricultural University,Baoding,Hebei 071000)

机构地区：[1]中国农业科学院饲料研究所,农业农村部动物产品质量安全饲料源性因子风险评估实验室,农业农村部饲料生物技术重点实验室,北京100081 [2]河北农业大学动物科技学院,河北保定071000

出　　处：《中国家禽》2024年第10期133-140,共8页China Poultry

基　　金：国家自然科学基金项目(32272907);中国农业科学院农业科技创新工程(ASTIP)。

摘　　要：鸡蛋是人类饮食中最完整的全营养食物之一,由于其功能和物化特性,被食品行业广泛使用。在贮藏期间,由于水分和二氧化碳扩散以及微生物入侵,导致鸡蛋新鲜度降低。因此,寻找一种延长鸡蛋保质期的方法成为当前研究热点。文章综述了鸡蛋新鲜度的评价指标、鸡蛋新鲜度的检测技术、影响鸡蛋新鲜度的因素、贮藏期间鸡蛋的内部变化、鸡蛋的保鲜原理、常见食品保鲜技术及其在鸡蛋贮藏上的应用进展,为鸡蛋保鲜提供参考。Eggs are one of the most complete nutrition foods in the human diet and are widely used by the food industry due to their functional and technical characteristics.During storage time,egg freshness decreases due to the diffusion of moisture and carbon dioxide and the invasion of microorganisms.Therefore,finding a way to extend the shelf life of eggs has become a research hotspot.This paper reviewed the evaluation index of egg freshness,the internal changes of eggs during storage,the principle of egg preservation,common food preservation techniques and their application in egg storage,so as to provide reference for egg preservation.

关 键 词：新鲜度 保鲜技术 鸡蛋品质 食品储存 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]