摘要
以红心鸭蛋为原料,比较了七种保鲜剂和七种涂膜剂对咸蛋的保鲜效果。将腌制成熟后的咸蛋直接或涂膜后放置于37℃恒温培养箱中进行破坏性实验,分别在第1天、第7天、第14天、第21天和第28天测定蛋的挥发性盐基氮和菌落总数,实验表明:在保鲜剂中,β-萘酚的效果最好,脱氢乙酸钠和双乙酸钠次之;在保鲜膜中,液体石蜡最好,聚乙烯醇次之。
The duck eggs with red yolk are used for this study which seven sorts of pickling solutions and seven sorts of coating materials are compared on the salted eggs＇ fresh-keeping effect. After being bloated mature or spreading the coating, the salted eggs are stored in the incubator with 37 ℃. The keep-fresh salted eggs are examined at the 1st day, the 7th day, the 14th day, the 21st day and the 28th day by indexes such as TVBN content and total bacterium amount respectively. The results show thatβ - naphthol is the best in the pickling process, sodium diacetate and sodium dehydroaceta are the second. The liquid paraffin can achieve the best fresh-keeping effect in the coating material, and polyethylene glycol is the second.
出处
《粮油食品科技》
2007年第3期59-61,共3页
Science and Technology of Cereals,Oils and Foods
关键词
咸蛋
腌制
涂膜
保鲜
salted egg
pickling
coating
fresh-keeping
