摘要
随着人们对食品安全要求的不断提高,洁蛋逐渐成为鲜蛋的消费趋势。主要研究了洁蛋在2℃,12℃和25℃储藏条件下的品质变化。在25℃储藏时,洁蛋失重率、气室比例、蛋黄指数与储藏时间呈线性关系;哈夫值、蛋白高度、浓蛋白比例和蛋黄膜强度随储藏时间的延长呈下降趋势,且在储藏初期下降速度较快。2℃和12℃储藏时,洁蛋的品质也呈下降趋势,但下降速度较慢。25℃储藏时,蛋清分离效率更高。
With the constant improvement of the people requirement for food safety, clean egg has gradually become the consumption trend of fresh eggs. Mainly study the quality changes of clean eggs under storage temperature at 2 ℃, 12 ℃, and 25 ℃. Clean eggs’ weight loss, air chamber ratio and egg yolk index are linear with storage time at 25 ℃. Haff value, egg white height, content of thick white, egg yolk membrane strength are decline when reserved at 25 ℃ as storage time extended, and decline is faster at initial storage time. Quality of clean eggs is down too when store at 2 ℃ and 12 ℃, but the decline speeds are slower. Egg white separation efficiency of clean eggs is higher when store at 25 ℃.
出处
《食品工业》
CAS
北大核心
2016年第4期55-58,共4页
The Food Industry
关键词
储藏温度
洁蛋
鸡蛋品质
哈夫单位
起泡性
storage temperature
clean egg
egg quality
Haugh unit
foamability
