稳定态二氧化氯作为鲜鸡蛋抑菌剂的效果评价与可行性探究

Evaluation of Effectiveness and Feasibility of Stabilized Chlorine Dioxide as a Bacteriostatic Agent for Fresh Eggs

为评价稳定态二氧化氯对鲜鸡蛋蛋壳表面的抑菌效果,试验随机采集200日龄罗曼灰鸡产的鲜鸡蛋600个,研究了稳定态二氧化氯对蛋壳表面微生物、蛋壳膜感官、蛋清气味等的影响。结果显示:将鸡蛋采用珍珠棉托盘包装、纸盒外包装并表面覆膜,经物流运输和室温(温度23~25℃,湿度65%~75%)存放7d后,蛋壳表面霉斑发生率高达42.9%;使用稳定态二氧化氯2.5 mg密封处理15个鲜鸡蛋12h后,蛋壳表面菌落总数减少了96.3%(P<0.05),蛋壳膜未产生黄斑,且对鸡蛋感官和气味无显著影响;加速贮藏鸡蛋(31~33℃、相对湿度65%~75%)7d后,稳定态二氧化氯处理(2.5mg/15个鲜鸡蛋)可使蛋壳表面的霉斑发生率从20.5%降至4.3%。结果表明:稳定态二氧化氯用于鲜鸡蛋的蛋壳表面抑菌效果良好,具有一定的可行性。

To evaluate the antibacterial effect of stable chlorine dioxide on the eggshell surface of fresh eggs,600 fresh eggs laid by 200-day-old Romany gray hens were randomly collected and the effects of stable chlorine dioxide on the microorganisms on the eggshell surface,the sensory of eggshell membrane and the odor of egg white were investigated.The results showed that the eggs were packed in pearl cotton trays,overwrapped in cartons and covered with film,and the incidence of mold on the eggshell surface was as high as 42.9%after 7 d of logistic transportation and storage at room temperature(temperature 23 to 25℃,humidi⁃ty 65%to 75%).Treatment of 15 fresh eggs with 2.5 mg of stable chlorine dioxide for 12 h resulted in a 96.3%(P<0.05)reduction in the total number of colonies on the eggshell surface,no yellowing of the eggshell membrane,and no significant effect on the sen⁃sory and odor of the eggs.After accelerated storage of eggs(31 to 33℃,65%to 75%relative humidity)for 7 d,stable chlorine dioxide treatment(2.5 mg/15 eggs)reduced the incidence of mold spots on the eggshell surface from 20.5%to 4.3%.The results showed that the stabilized chlorine dioxide was effective,and feasible for eggshell surface inhibition of fresh eggs.