冷冻储存对鸡蛋理化性质及微观结构的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.10 冷冻储存对鸡蛋理化性质及微观结构的影响 1,2 1 1 1 3 熊犍 ，苏思婷 ，何佩文 ，何均燃 ，叶君 （1.华南理工大学轻工与食品学院，广东广州510640）（2.四川大学高分子材料工程国家重点实验室，四川成都 610065）（3.华南理工大学制浆造纸工程国家重点实验室,广东广州 510640） 摘要：本文通过测定pH、粘度、回弹高度和结构的变化，表征了置于-20 ℃下，储存不同的时间的新鲜鸡蛋的全蛋、蛋清、蛋 黄、熟蛋及熟蛋黄的性质变化。实验结果表明：在-20 ℃下，新鲜鸡蛋随储存时间的增加，煮熟的全蛋回弹高度变小，熟蛋黄的回弹 高度增大，从5 h 到36 h，熟蛋黄的回弹高度从提高了2 倍到4 倍；蛋黄、蛋清和全蛋的pH 值和粘度均发生了明显的变化，且pH 的变化在储存10 h后更为显著；储存 10 h 的蛋清、蛋黄结构开始发生变化，蛋黄在冷冻24 h 后质地变得较为平滑、紧密，可清楚表 现为形成凝胶，到冷冻36 h 后达到不可逆的变化。因此：在-20 ℃下，储存10 h，新鲜鸡蛋的品质已经由合格品下降为不合格的次品。 关键词：鸡蛋；冷冻；微观结构；性质；品质 文章篇号：1673-9078(2013)10-2345-2348 Effect of Frozen Storage on Physicochemical Properties and Microstructure of Eggs 1,2 1 1 1 3 XIONG Jian , SU Si-ting , HE Pei-wen , HE Jun-ran , YE Jun ( 1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China) (2.State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China) (3.State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China) Abstract : Effect of different frozen storage time at -20 ℃ on whole egg, albumen, yolk, boiled egg and boiled yolk of fresh egg were investigated through determination of pH , viscosity, rebound height and structural change in the paper. The results showed that, at -20 ℃, the rebound height of boiled egg was decreased with increase of storage time of fresh eggs, while the bounce height of boiled yolk was increased 2~4 times after fozen-storaged from 5 to 36 h. Both pH and viscosity of egg yolk, albumin and whole egg had obviously changed w