可食性CW-GML涂膜结合热处理保鲜鸡蛋研究

Study on Preservation of Eggs with Edible CW-GML Coating Combined with Heat Treatment

以新鲜鸡蛋为试材,对其分别进行热处理(50℃下20 min)、热处理结合巴西棕榈蜡-单月桂酸甘油脂(CW-GML)涂膜(50℃下20 min后常温涂膜)、热处理结合热CW-GML涂膜(50℃下20 min后热涂膜),以不进行加热及涂膜处理为对照组,在30℃恒温培养箱中进行为期35 d的保鲜试验,探究CW-GML涂膜剂配合热处理对鸡蛋保鲜的效果。结果表明:在第35天时,热处理结合CW-GML热涂膜的保鲜效果最好,失重率为4.53%,没有出现散黄,挥发性盐基氮含量低,菌落总数为4.1×10^3 CFU/g。

In this paper,the preservation effect of CW-GML coating combined with heat treatment on eggs was investigated in constant temperature incubators of 30℃for 35 days.With fresh eggs as test materials,heat treatment(50℃for 20 min),heat treatment combined with food-grade CW-GML coating(coating at room temperature after above heat treatment),and heat treatment combined with CW-GML heat coating(coating at high temperature after above heat treatment)were carried out respectively,at the same time,with non-treated eggs as control groups.Results showed that,on the 35 th day,the combined treatment of CW-GML coating with heat treatment had the best preservation effect,with reduced weight loss of 4.53%,low volatile basic nitrogen content and colonies level of 4.1×10^3 CFU/g,and no yolk breaking.