壳蛋新鲜度评价、影响因素及保持的研究进展

A Review of Egg Freshness Evaluation,Influence Factors and Preservation

壳蛋新鲜度是衡量壳蛋品质的关键要素,本文梳理壳蛋新鲜度的评价方法、影响因素以及延缓壳蛋新鲜度指标劣变的方法,并对未来壳蛋新鲜度的研究方向进行展望。无损检测和有损检测法相结合能客观、动态、实时评价壳蛋新鲜度。蛋鸡年龄、饲料配方、贮运和环境条件等对壳蛋新鲜度影响较大,选用年轻蛋鸡、全营养饲料配方、低温贮藏、减少贮运过程中机械损伤可较好地维系壳蛋新鲜度特性。杀菌、包装、涂膜法可延缓壳蛋新鲜度指标的劣变,部分/全部采用绿色、高效、节能型非热杀菌方式,活性、可生物降解型智慧包装/涂膜技术,可有效抑制壳蛋微生物繁殖引起的腐败变质,延缓壳蛋新鲜度指标的劣变。未来壳蛋新鲜度的研究可以围绕无损检测技术、饲料配方、模拟实际生产、贮运销售环节,优化非热杀菌-包装涂膜技术等开展,以期为实现壳蛋品质提升与蛋品产业升级提供更多思路。

Shell egg freshness is the key factor of evaluating egg quality.This review summarizes evaluation methods,influence factors of shell egg freshness,methods of retarding shell egg freshness deteriorations and future research directions of shell egg freshness.The results shows that egg freshness can be possibly evaluated by combination of destructive testing technology and non-destructive testing technology in an objective,dynamic and on-line manner.Hen age,diet,storage,transportation and environmental conditions can make a great influence on shell egg freshness.The characteristics of shell egg freshness can be possibly well maintained by adopting young hen,balanced nutrition diets,low temperature storage and avoiding mechanical damages during transportation and storage.Sterilization,packaging and coating methods can probably retard shell egg freshness deteriorations.Partially/totally adopting green,high efficient and energy-saving non-conventional food sterilization methods,and active,biodegradable and intelligent packaging/coating methods can possibly avoid microbial spoilage and retard egg freshness deteriorations during egg preservation.More researches of non-destructive testing technologies,diet formulations,simulating actual production,storage,transportation and sales,as well as optimization of non-conventional food sterilization-packaging and coating technologies need to be further explored,thus achieving quality improvement and industry promotion of shell eggs.