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。
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 quaIities 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 significantly different （p〈0.05）. Freshness rate of modified chitosan treated quail eggs was the worst; followed by polyvinyl-alcohol-treated quail eggs with 50% freshness and 50% hypo-freshness; and the paraffin-treated quail eggs had almost the freshness of 100%. This group of quail eggs quality is equal in the comparison stores l0 d. It was showed that the effect of modified chitosan, which is bactericidal and osmotic, was the worst, while that of liquid paraffin, which is non-bactericidal and tight, was the best.
出处
《食品工业》
北大核心
2011年第2期57-59,共3页
The Food Industry
关键词
鹌鹑蛋
保鲜剂的性质
常温贮存
保鲜效果
quail egg： characters of agents： storage at normal temperature： freshness-keeping effect
