摘要
实验采用壳聚糖及几种比较常见的防腐剂配制成复合保鲜剂,分别对鸡蛋进行涂膜处理,常温贮藏20 d并观察壳聚糖及其复合保鲜剂的保鲜效果。通过鸡蛋感官评价、内部理化指标作为衡量鸡蛋鲜度变化的各种指标,研究其对鸡蛋保鲜效果的影响。本实验结果表明:单一的壳聚糖保鲜剂的保鲜效果相对较差,壳聚糖与氢氧化钙的复合保鲜剂保鲜效果最为明显。
This experiment use chitosan and combination antistaling agent, which made from kinds of antiputrefactive frequent, to do the film coating deal on eggs. Then storage them for 20 days in room temperature. Through the change of sense organ judgement to eggs and interior index on physics and chemistry, research the influence on the refreshing of eggs. The result of this experiment shows that： the refreshing effect of single chitosan antistaling agent is worse, the refreshing effect of antistaling agent which is complex with chitosan and calcium hydroxide is obviously.
出处
《食品科技》
CAS
北大核心
2008年第4期223-226,共4页
Food Science and Technology
关键词
鸡蛋
壳聚糖
保鲜
涂膜
eggs
chitosan
refreshing
film coating
