鸡蛋货架期的研究进展与展望

Research progress and prospect of egg shelf-life

鸡蛋营养丰富,是人体重要的动物蛋白质来源,在膳食中的地位和作用不可替代。随着消费者营养和健康意识的提高,鸡蛋的品质和安全性越来越受到关注。本文首先对鸡蛋货架期的概念标准,哈氏单位、质量损失率、蛋黄系数、微生物含量等表征指标及其影响因素如温度、振动、微生物侵染等进行了介绍,然后对清洗涂膜、气调包装及低温储藏等延长鸡蛋货架期的技术研究进行了分析,最后对鸡蛋品质及其货架期的未来研究方向进行了展望。

Egg, which is rich in nutrition, is an important source of animal protein for human and its role in our diet is irreplaceable.With consumers＇ increasing awareness of nutrition and health,the quality and safety of egg has received growing attention.The concept and standards of the egg shelf-life, quality and safety indicators such as haugh unit, mass toss rate, yolk index and the content of microorganism and affecting factors, such as temperature,vibration,microbial infection,were reviewed, and the technology used to prolong the egg shelf-life including cleaning and coating, gas regulating packaging and low temperature storage were summarized. Future research directions on egg quality and its shelf-life were presented at the end of this paper.