不同涂膜方式对贮藏鸡蛋品质影响及货架期模型的构建

Effect of different coatings on the quality of stored eggs and the construction of shelf life model

本文以不同涂膜方式的鸡蛋为研究对象,通过测定鸡蛋失重率、蛋黄指数、哈弗单位、蛋黄水分含量及蛋清pH的变化,研究22℃贮藏42 d过程中鸡蛋内部品质变化的规律,比较不同涂膜方式对贮藏鸡蛋品质的影响,并对数据进行拟合,构建动力学模型。结果表明:贮藏期间,未涂膜组(CK)鸡蛋失重率、蛋清pH、蛋黄水分含量均显著增加(P<0.05),哈弗单位则显著下降(P<0.05),不同涂膜方式对失重率、蛋黄指数、哈弗单位及蛋清pH均有显著影响,贮藏温度与鸡蛋的质量、哈弗单位及蛋黄指数等品质指标均呈良好的线性关系。货架期模型表明,亚麻籽油涂膜组(C+LO)鸡蛋能够在贮藏42 d内保持鸡蛋的一级品质,其次是葵花籽油组(C+SO)与未涂膜组(CK)。研究结果表明,亚麻籽油对贮藏鸡蛋品质劣变具有显著的抑制作用。

In order to investigate the variation rule of the internal quality of stored eggs at 22℃for 42 days,the weight loss,yolk index,haugh unit(HU),yolk moisture content and albumen pH of different coated eggs were measured.The effects of different coatings on the quality of eggs were compared,and the data were fitted to build a dynamic model.The results showed that the weight loss,the pH of albumen and the moisture content of yolk in uncoated group(CK)increased significantly during storage(P<0.05),while the HU decreased dramatically(P<0.05).The effects of different coatings on weight loss,yolk index,HU and albumen pH was significant,and the storage temperature had good linear relationships with egg quality index such as the weight of egg,HU and yolk index.The shelf life model showed that the eggs of linseed oil coated group(C+LO)could maintain the first grade quality of eggs within 42 days of storage,followed by those of sunflower seed oil group(C+SO)and uncoated group(CK).This study demonstrates that linseed oil inhibits the deterioration of eggs significantly.