摘要
采用4种植物精油(丁香精油、肉桂精油、牛至精油、香薷精油)及其复配后的7种混合植物精油挥发物对新鲜鸡蛋进行处理,将其在温度30℃、相对湿度70%的条件下存放20 d后,分析与评定鸡蛋的主要新鲜度指标。结果表明,与对照组相比,该几种植物精油挥发物均对鸡蛋有显著的保鲜效果,其中以牛至精油挥发物的保鲜效果最好,鸡蛋无霉变,浓蛋白稠、多,不流散,蛋黄近圆球型,系带完整、粗白,蛋黄指数和哈夫单位值最高,但植物精油处理会对鸡蛋的食用口感和风味产生一定影响。
The experiment used 4 kinds of plant oil and 7 kinds of plant extraction mixture oil for preservation eggs test. After storage eggs for 20 days at the temperature of 30 ℃, relative humidity of 70%, and pick out eggs by analyzing and evaluating of main indicators of egg freshness. The results showed that, compared with the control group, volatiles from plant oil had significant effects on preservation of eggs, the best preservation effect was the group of the Origganum vulgare Linn oil, which in the group egg was no rot, concentrated protein stiff much, no diaspora, egg yolk nearly spherical, thick white tie condition, the value of yolk index and Haugh unit was the highest. But volatiles from plant oil would have a certain effect on the taste and flavor of egg.
出处
《保鲜与加工》
CAS
2014年第3期29-33,共5页
Storage and Process
基金
云南省教育厅科学研究基金项目(2013Y478)
