不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究_付星.pdfVIP

260 2010, Vol. 31, No. 02 食品科学 ※包装贮运 不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究 付 星，马美湖* ，蔡朝霞，熊 伟，陈 苗 (华中农业大学食品科学技术学院，湖北武汉 430070) 摘 要：分别采用壳聚糖、可溶性淀粉、聚乙烯醇及脂肪醇聚氧乙烯醚(AEO)为涂膜基质，对鸡蛋进行涂膜保鲜 实验。在2 8 ℃、80 % 相对温度的条件下贮藏2 8 d ，测定失重率W L 值、相对密度R D 值、蛋黄指数Y I 值、哈夫 单位HU 值以及蛋白p H 值的变化。结果表明：2 8d 时AEO 组鸡蛋失重率为4 .22%(空白组6 .52%) ，相对密度由最 初的1.095 降低到1.064 (空白组1.0 1) ，蛋黄指数由0.43 降低到0.37 ，哈夫单位由88.7 降低到56 .32 ，pH 值控制在 9 .0 1 以下，总体维持在B 级蛋水平；A E O 组的各项参数显著优于空白组，略好于聚乙烯醇组和壳聚糖，淀粉组 的保鲜效果相比较而言最不明显。通过A E O 涂膜保鲜，可以延长鸡蛋的货架期，并且涂膜后的性能良好，易被 消费者接受，是一种很具应用前景的鸡蛋涂膜基质。 关键词：鸡蛋；保鲜；涂膜；保鲜剂；脂肪醇聚氧乙烯醚 A Comparative Study of Use of Coating Agents for Preservation of Eggs FU Xing ，MA Mei-hu * ，CAI Zhao-x ia ，XION G Wei ，CHEN Miao (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：Eggs were subj ected to coating treatment with chitosan, starch, polyvinyl alcohol or alcohol ethoxylate (AEO) and were subsequently stored for 28 d at 28 ℃and 80% relative humidity. The effect of such treatments on the interior quality and consumer perception of eggs were studied. Results showed that after 28 day storage, the weight loss in AEO-coated eggs was 4.22% (6.52% in uncoated eggs), the relative density dropped from 1.095 to 1.064 (1.0 1 in uncoated eggs), the yolk index from 0.43 to 0.37, the haugh unit from 88.7 to 56.32 (B grade level), and the pH value remained below 9.0 1. The above indexes in AEO- coated eggs were significantly better than those in uncoated ones and slightly better than those in polyvinyl alcohol- or chitosan- coated ones, while no significant preservation effect was found in starch-coated ones. AEO coating results in significantly prolonged shelf life as well as good interior qualit