二氧化氯在鲜蛋消毒保鲜中的应用研究

Study on Application of Chlorine Dioxide Treatment in Disinfection and Fresh-keeping of Shell Eggs

以新鲜鸡蛋为原料,研究二氧化氯对其进行处理后消毒保鲜的效果。经挑选、分级后,分别将鸡蛋置于浓度为30、40、50mg/L的ClO2溶液中,各浸泡5、10、15min,另取二氧化氯浓度为50mg/L浸泡10min的处理组置于密封袋中为密封袋组,未做任何处理的鸡蛋设为对照组。所有实验组均在室温条件下贮藏,分别在第10、20、30、40d测定鸡蛋的失重率、蛋黄系数、哈夫值、挥发性盐基氮等指标。结果表明,二氧化氯对鸡蛋蛋壳有很好的灭菌作用,对鸡蛋的保鲜效果不显著,消毒后置于密封袋中的鸡蛋保鲜效果较好。

Effects of chlorine dioxide treatment in disinfection, fresh-keeping and storage quality of shell eggs were investigated. After selecting and grading, shell eggs were soaked in the concentration of 30, 40 and 50 mg/L of chlorine dioxide solution for 5, 10 and 15 min, respectively, and some shell eggs soaked in the concentration of 50 mg/L of chlorine dioxide solution for 10 min were put into windtight bags. The control group was not treated with chlorine dioxide solution. All groups were stored at room temperature. The weight loss, yolk index, Haugh unit and total volatile basic nitrogen （TVBN） were tested on the 10^th, 20^th, 30^th and 40^th day, respectively. Results indicated that the disinfection effects of chlorine dioxide treatment on eggshell are very significant, hut could not prevent quality of eggs descending. The egg storage in windtight bags after disinfection is favorable to fresh-keeping of shell eggs.