绿颖矿物油对鸡蛋保鲜效果的研究

Study on the Effects of Lvying Mineral Oil on Egg Preservation

研究旨在探索绿颖作为保鲜剂对鸡蛋的保鲜效果。用绿颖处理当天产鲜鸡蛋,采用涂抹与不涂抹绿颖、淋洗与不淋洗、常温与冷库组合进行分组,分时间段随机测定感官鉴定指标、失重率、蛋白指数、蛋黄指数、蛋白pH值、蛋黄pH值等指标。结果:用绿颖处理后的鸡蛋能很好地控制各项指标的变化,与不涂抹绿颖处理的鸡蛋组达到差异达极显著水平(P<0.01),鸡蛋淋洗后涂膜干燥于货架上(货架温度为25℃左右)保存30 d时,鸡蛋的失重率仅为2.058%,蛋白指数、蛋黄指数、蛋白pH值变化速度缓慢。试验表明,绿颖可以延长鸡蛋的贮存时间。

To explore the effect of Lvying mineral oil as antistaling agent on preservation of eggs,fresh eggs were conducted as follows： with Lvying mineral oil daub and without Lvying mineral oil daub, leaching and elution, under normal temperature and cold storage preservation. Sensory evaluation indexes, the weightlessness rate, egg white index, egg yolk index, pH value of egg white and egg yolk in eggs at different time period were randomly determined. The results showed that the indicators in eggs would change slowly after treated with Lvying mineral oil and had a extremely significant difference between eggs without 1vying mineral oil daub （P〈O.O1）, the egg shelf after coating is dry after washed out （shelf temperature to room temperature 25 ~C or so）, 30 d eggs when the weightlessness rate was only 2.058%. Egg white index, egg yolk index,pH value of egg white changed slowly.The results indicated that Lvying mineral oil could prolong storage time of eggs.