沿面等离子处理对虾青素鸡蛋杀菌保鲜的研究  

Sterilization and preservation of astaxanthin eggs by along-surface plasma treatment

作　　者：闫倩楠 杨泽豪 于淼 马挺军[1] YAN Qiannan;YANG Zehao;YU Miao;MA Tingjun(Food Science and Engineering College Beijing University of Agriculture,Beijing,102206,China;Jilin Wanfang Wotu Agricultural Science and Technology Development Co.Ltd.,Jilin Baishan,134799,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]吉林万方沃土农业科技发展有限公司,吉林白山134799

出　　处：《北京农学院学报》2025年第1期105-111,共7页Journal of Beijing University of Agriculture

基　　金：北京市农业农村局家禽创新团队资助项目(BAIC06-2024)。

摘　　要：【目的】为了研究沿面等离子处理延长虾青素鸡蛋保鲜期的效果。【方法】选取红发夫酵母源虾青素鸡蛋,并对其进行了沿面低温等离子处理。研究鸡蛋营养物质、功能活性、感官风味和贮藏性能的差异。【结果】在220 V等离子处理20 min,可达到最佳的灭菌效果,用这一条件下处理的虾青素鸡蛋,虾青素含量降低了23.48%,蛋黄颜色没有变化,蛋白质和脂肪含量没有显著改变(P>0.05),同时DPPH自由基清除能力提高了52.79%。蛋清的凝胶弹性显著增强(P<0.05),有效改善了虾青素鸡蛋凝胶性能的不足;乳化稳定性降低了0.22%;等离子处理会对鸡蛋贮藏期间pH值变化产生影响,能有效减缓蛋重下降、哈夫单位减小、蛋黄指数的降低和气室直径的增大。【结论】沿面等离子处理技术能够保持虾青素鸡蛋中的蛋白质和脂肪含量,维持其加工品质和贮藏稳定性,是一种有前景的新技术,用于虾青素鸡蛋的杀菌保鲜。[Objective]The aim was to study the effect of surface plasma treatment on prolonging the preservation period of astaxanthin eggs.[Methods]The astaxanthin eggs from Phaffia rhodozyma were selected for surface low temperature plasma treatment,and the differences in nutrients,functional activity,sensory flavor and storage performance of eggs were studied.[Results]The best sterilization effect could be achieved by plasma treatment at 220 V for 20 min.Under this condition,the astaxanthin content of astaxanthin eggs decreased by 23.48%,the yolk color did not change,the protein and fat content did not change significantly(P>0.05),and the DPPH free radical scavenging ability increased by 52.79%.The gel elasticity of egg white was significantly improved(P<0.05),which improved the deficiency of gel properties of astaxanthin eggs.The emulsification stability was reduced by 0.22%.Plasma treatment had an effect on the change of pH value of eggs during storage,but it could effectively slow down the decrease of egg weight,Haugh unit,egg yolk index and the increase of air chamber diameter.[Conclusion] Surface plasma treatment can maintain the content of protein and fat in astaxanthin eggs,and maintain their processing quality and storage stability.It is a new technology for sterilization and preservation of astaxanthin eggs in the future.

关 键 词：虾青素鸡蛋 沿面放电等离子 贮藏特性 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]