壳聚糖-薄荷精油复合涂膜对鸡蛋保鲜效果的影响  

Effect of chitosan-mentha piperita essential oil composite coating on the freshness preservation of eggs

作　　者：曹恺洋 刘雨辰 曲梦锐 王东营 CAO Kaiyang;LIU Yuchen;QU Mengrui;WANG Dongying(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《包装与食品机械》2025年第1期71-77,共7页Packaging and Food Machinery

基　　金：国家自然科学基金项目(32001744)。

摘　　要：为延长鸡蛋货架期及维持鸡蛋品质,采用复配壳聚糖-薄荷精油保鲜剂对鸡蛋进行涂膜包装。通过测定鸡蛋失重率、哈夫单位、蛋黄指数、蛋白指数、蛋清pH值等相关指标,并辅以感官评价,评估该涂膜保鲜法对鸡蛋的保鲜效果。结果表明,采用体积分数为2%的薄荷精油与壳聚糖溶液复配涂膜液对鸡蛋处理,保鲜效果最好,贮藏20 d时,与对照组相比,失重率降低58.49%、哈夫单位提高170.31%、蛋黄指数提高125%、蛋白指数提高900%、蛋清pH值比储藏前波动减小71.15%、感官评价分数提高230.29%,鸡蛋保持较好新鲜度,可延长其保鲜期8~10 d。研究为鸡蛋的高品质保鲜提供理论参考依据。To extend the shelf life and maintain the quality of eggs,this study utilized a composite coating of chitosan and mentha piperita essential oil for egg preservation.By measuring the egg weight loss rate,Huff unit,yolk index,protein coefficient and pH of egg white,and supplemented by sensory evaluation,the preservation effect of the film preservation method on eggs was evaluated.Results demonstrated that the composite coating containing 2%mentha piperita essential oil and chitosan exhibited optimal preservation effects.After 20 days of storage,compared to the control group,the weight loss rate decreased by 58.49%,the Haugh unit increased by 170.31%,the yolk index improved by 125%,the protein coefficient increased by 900%,the pH fluctuation of egg white decreased by 71.15%,and the sensory evaluation score increased by 230.29%.In this case,the eggs kept better freshness and their freshness period could be extended by 8~10 d.The study provides a theoretical reference for the high quality preservation of eggs.

关 键 词：壳聚糖 薄荷精油 复合膜 保鲜 鲜鸡蛋 

分 类 号：TS205.9[轻工技术与工程—食品科学]