| 虫胶涂膜对鸡蛋保鲜效果的研究 |
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| 引用本文： | 张启如, 马涛, 王勃, 刘贺, 何余堂, 惠丽娟. 虫胶涂膜对鸡蛋保鲜效果的研究[J]. 食品工业科技, 2014, (20): 363-365. DOI: 10.13386/j.issn1002-0306.2014.20.071 |
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| 作者姓名： | 张启如 马涛 王勃 刘贺 何余堂 惠丽娟 |
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| 作者单位： | 沈阳农业大学食品学院;渤海大学化学化工与食品安全学院 |
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| 摘 要： | 以新鲜鸡蛋为原料,虫胶为保鲜膜材料,在温度为(20±2)℃,相对湿度为50%±10%的条件下,研究不同浓度的虫胶涂膜对鸡蛋的失重率、哈夫单位、蛋黄指数、蛋清pH、蛋黄pH的影响。结果表明:经过21d的储存后,虫胶涂膜处理后的鸡蛋比未处理鸡蛋保鲜效果好,其中以3.00%的虫胶涂膜效果最佳,其失重率为3.04%,哈夫单位为69.03,蛋黄指数为0.31,蛋清pH为9.45,蛋黄pH为7.07。
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| 关 键 词： | 虫胶 涂膜 鸡蛋 保鲜 |
| 收稿时间： | 2014-01-06 |
Effect of freshness of chicken eggs by shell-lac coating |
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| ZHANG Qi-ru, MA Tao, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan. Effect of freshness of chicken eggs by shell-lac coating[J]. Science and Technology of Food Industry, 2014, (20): 363-365. DOI: 10.13386/j.issn1002-0306.2014.20.071 |
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| Authors: | ZHANG Qi-ru MA Tao WANG Bo LIU He HE Yu-tang HUI Li-juan |
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| Affiliation: | 1.College of Food Science and Technology, Shenyang Agricultural University;2.College of Chemistry, Chemical Engineering and Food Safety, Bohai University |
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| Abstract: | Using fresh eggs as experimental material and used shell-lac as clingfilm material. During the storage temperature (20±2) ℃, relative humidity 50%±10%, studying the effect of the rate of weight loss of eggs, Haugh unit, yolk index, pH of egg white, pH of egg yellow by different shell-lac coating. Experiment results showed:After twenty one days' storage, eggs of shell-lac coating were better than eggs in the control group.And the best one was coating of 3.00% shell-lac, the rate of weight loss of eggs was 3.04%, Haugh unit was 69.03, yolk index was 0.31, pH of egg white was 9.45, pH of egg yellow was 7.07. |
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| Keywords: | shell-lac film chicken eggs freshness |
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