| 保鲜剂性质对鹌鹑蛋保鲜的影响 |
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| 引用本文： | 朱剑凯. 保鲜剂性质对鹌鹑蛋保鲜的影响[J]. 食品工业, 2011, 0(2) |
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| 作者姓名： | 朱剑凯 |
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| 作者单位： | 河南省驻马店农业学校; |
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| 摘 要： | 选用具有抑菌和非抑菌作用的3种保鲜剂——改性壳聚糖、聚乙烯醇和液体石蜡对产后24 h内的鲜鹌鹑蛋进行涂膜处理研究其保鲜效果。结果表明:贮存10 d,各组间蛋白pH差异极显著(p<0.01),贮存30 d,各组间鹌鹑蛋的失重率、蛋黄指数和浓蛋白含量差异显著(p<0.05);贮存30 d改性壳聚糖处理组全部降为次鲜蛋,但并未出现散黄蛋;聚乙烯醇处理组鲜蛋率为50%,次鲜蛋率50%;石蜡处理组鲜蛋率100%,该组鹌鹑蛋品质相当于对照贮存10 d的。具有抑菌作用、透气性好的改性壳聚糖的保鲜效果最差,而非抑菌作用、呈膜致密性好的液体石蜡保鲜效果最好。
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| 关 键 词： | 鹌鹑蛋 保鲜剂的性质 常温贮存 保鲜效果 |
Effect of Different Characters of Agents on Quail Eggs Stored at Normal Temperature |
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| Zhu Jian-kai Henan Province Zhumadian Agriculture School. Effect of Different Characters of Agents on Quail Eggs Stored at Normal Temperature[J]. The Food Industry, 2011, 0(2) |
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| Authors: | Zhu Jian-kai Henan Province Zhumadian Agriculture School |
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| Affiliation: | Zhu Jian-kai Henan Province Zhumadian Agriculture School(Zhumadian 463000) |
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| Abstract: | This project researched effect of freshness-keeping modified chitosan,polyvinyl alcohol and liquid paraffin on quail eggs laid within 24 h.The interior and exterior qualities of the quail eggs were determined.After 10 d storage,albumen pH values of four groups were greatly significantly different(p < 0.01).After 30 d storage,loss of weight,yolk coefficient and content of dense albumen of four groups were signifi cantly different(p<0.05).Freshness rate of modified chitosan treated quail eggs was the worst;fo... |
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| Keywords: | quail egg characters of agents storage at normal temperature freshness-keeping effect |
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