超声协同次氯酸钠处理对鸡蛋室温贮藏过程中品质的影响

Effect of Ultrasound Combined with Sodium Hypochlorite Treatment on the Quality of Eggs During Storage at Room Temperature

探究超声与次氯酸钠相结合的方式对蛋壳的减菌效果及室温贮藏过程中蛋品质的影响,采用超声(40 kHz、250 W)配合次氯酸钠(100 mg/L、200 mg/L)处理(5 min、10 min),并以未做任何清洗处理和次氯酸钠单独处理的鸡蛋为对照,对处理后蛋壳表面菌落总数进行检测,并测定鸡蛋在21 d的贮藏过程中失重率、气室高度、哈夫单位、蛋壳强度、蛋壳厚度、蛋清p H值的变化。结果表明:与对照组相比,超声复合次氯酸钠处理可有效降低蛋壳表面的菌落总数。在0~21 d的室温贮藏期间,蛋清p H值先上升后趋于稳定,超声协同次氯酸钠处理可延缓鸡蛋哈夫单位的降低和失重率、气室高度值的增加,并且不同处理对贮藏期间鸡蛋蛋壳强度、蛋壳厚度无显著性影响(P>0.05)。因此,超声协同次氯酸钠处理可有效延缓鸡蛋室温贮藏21 d的品质劣变,起到保鲜的作用。

To explore the effect of ultrasound combined with sodium hypochlorite on the bactericidal effect of eggshell and the quality of eggs during room temperature storage.Ultrasound(40 kHz,250 W)combined with sodium hypochlorite(100 mg/L,200 mg/L)treatment(5 min,10 min),and eggs without any cleaning treatment and sodium hypochlorite treatment alone as control,the total number of bacteria on the surface of eggshell was detected,and the changes of weight loss rate,air chamber height,Haugh unit,eggshell strength,eggshell thickness and pH value of egg white were measured during 21 days storage.The results showed that compared with the control group,ultrasound combined with sodium hypochlorite treatment could effectively reduce the total number of bacteria on eggshell surface.During the storage at room temperature from 0 to 21 days,the pH value of egg white increased at first and then stabilized.Ultrasound combined with sodium hypochlorite treatment could delay the decrease of Hough unit and the increase of weight loss rate and air chamber height.Different treatments had no significant effect on eggshell strength and eggshell thickness during storage(P>0.05).Therefore,ultrasound combined with sodium hypochlorite treatment can effectively delay the quality deterioration of eggs stored at room temperature for 21 days and play a role in keeping eggs fresh.