食品蛋保护剂的筛选及对蛋品质影响研究

Effects of Three Different Coating Agents on Chicken Egg Quality

选择三种符合国家食品添加剂卫生标准的保护剂A、B、C,即A为泡花碱(水玻璃),B为矿物油,C为食用油,分别对清洗消毒过后的鸡蛋进行喷雾保护处理;另设只清洗消毒不作保护处理的D组和不作任何处理的普通鸡蛋组即E组为对照组。选择同一日龄鸡蛋1200枚为试验材料,每一组120枚。五个组的鸡蛋分别在冰箱冷藏室(4℃～6℃)和常温(25℃±5℃)条件下贮存,在第10d、20d、30d、40d、50d和60d,每组每次选择20枚,分别测定鸡蛋的蛋重、蛋白高度,散黄程度等指标。并计算出哈夫单位和散黄率。结果显示,在两种不同贮存条件下,采用A、B、C三种保护剂处理的鸡蛋哈夫单位明显高于未进行保护剂处理的对照组,其中保护剂B的保护效果最好。

Three coating aggents,i.e Sodium Silicate(treatment A),Light Oil(treatment B)and Cooking Oil(treatment C),were used to spray coat the washed and disinfected chicken eggs.Eggs only washed and disinfected but not coated(treatment D)and the eggs neither washed and disinfected nor coated (treatment E)were made as controls.Egg quality(Hough unit)was determined at10,20,30,40,50and60days of storage.The results showed that hough unit of eggs with treatments A,B and C were higher than that of treatment D and E,with highest hough unit with treatment B.