摘要
本研究通过采用冰温保鲜及传统冷藏技术对鸡蛋进行处理,探讨不同温度对鸡蛋保鲜效果的影响。选择当天产鲜鸡蛋,经预处理后随机分为3组,每组40个,将3组鸡蛋分别置于4℃、-0.5℃、-2℃温度下保藏,期间定期观察各组鸡蛋感官的变化,并测定其气室大小及质量损失率、蛋黄指数、哈夫单位及挥发性盐基氮等指标;保藏实验共进行63 d。综合上述指标的变化可以得出,冰温保藏效果明显优于普通冷藏法,本研究结果可以为冰温技术在鸡蛋保鲜中的应用提供参考。
This study used the methods of controlled freezing point fresh -keeping and traditional ice -cold temperature preservation for eggs to explore the effect of temperature on the impact of egg preservation. Select the fresh eggs, and after pretreatment divided these eggs into 3 groups randomly, each group have 40 eggs, three groups of eggs were placed in 4 ℃, -0.5 ℃, -2 ℃ temperature preservation, observed the egg sensory changes of each group during the preservation regularly. And measured chamber size and mass loss rate, yolk index, Haugh and volatile basic nitrogen and other indicators; preserved experiment was 63 days. Conclusion： The changes in these indicators can be drawn, the controlled freezing point fresh-keeping was better than the traditional ice -cold temperature preservation method. The results can provide the basis of the controlled freezing point fresh-keeping eggs study.
出处
《食品研究与开发》
CAS
北大核心
2013年第15期104-108,共5页
Food Research and Development
关键词
鸡蛋
冰温保鲜
冷藏保鲜
蛋黄指数
哈夫单位
挥发性盐基氮
egg
controlled freezing point fresh -keeping
ice -cold temperature preservation
Yolk index
Haugh
Volatile basic nitrogen
