UV照射_乳清蛋白涂膜和薄膜包装对鸡蛋的保鲜效果_闫文杰.pdfVIP

FOOD SCIENCE AND TECHNOLOGY 2015 40 01 (1. 100191 2. 100083) DOI:10.13684/j.cnki.spkj.2015.01.007 Preservation effect of the treatment by using UV irradiation, whey protein coating and fi lm packaging on egg In order to prolong the storage period of eggs, the preservation experiments were carried out by compound treatment using UV irradiation, whey protein coating and fi lm packaging, and HU, yolk index etc were detected during 30 days store period. The results showed that preservation effect of compound treatment was better than that of UV irradiation, whey protein coating and control group, and the higher the parameter