保鲜技术应用过程中鲜鸡蛋品质变化的对比研究

Study on Comparison of Egg Quality during Application Process of Preservation Technology

选取哈夫单位、蛋黄指数和蛋白p H作为鸡蛋品质表征指标,并以哈夫单位为72作为保鲜终止点,模拟物流过程中冷藏法和气调法两种保鲜技术使用期间及其终止后鸡蛋品质的变化情况,并与对照组进行对比研究。实验结果表明:保鲜技术应用过程中,在25℃条件下贮藏,气调保鲜鸡蛋的哈夫单位、蛋黄指数、蛋白p H的变化速率均小于冷藏保鲜,而冷藏保鲜鸡蛋的品质下降速率小于对照组;保鲜终止后,气调保鲜鸡蛋哈夫单位、蛋黄指数的变化速率均小于冷藏组,而蛋白p H变化速率大于冷藏组,冷藏组鸡蛋的品质变化速率小于对照组。综合整个过程来看,气调保鲜能够更有效地减缓鸡蛋品质的衰变速率,延长鸡蛋货架期。

In this paper, we chose the Haugh unit, the yolk index and the egg white pH to be the characteristic indexes of the egg quality, used the Hangh unit 72 to be the fresh termination point and conducted a study comparing the egg quality changes during and after the storage in refrigeration and modified atmosphere packaging （MAP） with that in room temperature. The results showed that during the application process of the egg preservation, the change rate of Hangh Unit, yolk index and egg white pH in MAP under 25 ~C was slower than that in refrigeration, while the egg quality change under refrigeration was slower than that in room temperature. After the termination of the preservation technology, the change rate of Haugh Unit, yolk index change in MAP was slower than that in refrigeration, but the change rate of egg white pH was faster than that in refrigeration, while the egg quality change in refrigeration was slower than that in room temperature. Overall, MAP could slow down the decaying rate of eggs more effectively and extend the shelf-life of eggs.