保鲜剂性质对鸡蛋保鲜效果的影响

Effect of different characters of agents on eggs stored at normal temperature

选用具有抑菌和非抑菌作用的3种保鲜剂———壳聚糖、聚乙烯醇和液体石蜡对产后12 h内的鲜鸡蛋进行涂膜处理研究其保鲜效果。结果表明:贮存6 d,各组间蛋白pH差异极显著(P<0.01),贮存30 d,各组间鸡蛋的失重率、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%,该组鸡蛋品质相当于对照贮存6 d的。具有抑菌作用、透气性好的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 chitosan, poiyvinyl alcohol and liquid paraffin on eggs laid within 12 hours. The interior and exterior qualities of the eggs were determined. After a 6-day storage, albumen pH values of four groups were greatly significantly different （P〈 0.01）. After a 30-day storage, loss of weight, yolk coefficient and content of dense albumen of four groups were significantly different （P〈 0.05）. Freshness rate of chitosantreated eggs was the worst （100% hypo-freshness）; followed by polyvinyl-alcohol-treated eggs with 50% freshness and 50% hypo-freshness; and the paraffin-treated eggs had almost the freshness of 100% after a 30-day storage at 25 and a relative humidity of 60% -80%. It was showed that the effect of chitosan, which is bactericidal and osmotic, was the worst, while that of liquid paraffin, which is non-bactericidal and tight, was the best.