关键词: 鸭蛋全蛋液, 超高压, 杀菌, 物性, 保藏期

Abstract: In this study, the effects of ultra-high pressure on sterilization, physical properties and storage life of duck-egg liquid were investigated. The determination of total bacteria count, foamability, whiteness and protein denaturation rate of duck-egg liquid was carried out after treatment 5－20 min at a pressure level between 100 MPa and 600 MPa. Change in total bacteria count of duck-egg liquid was also measured during storage at room temperature. The results indicated that bacteria lethality rate was 99.99% after 20 min of 500 MPa treatment. The whiteness and foamability of duck-egg liquid decreased with increasing pressure and time, but the denaturation rate increased. After treatment for 20 min at 400, 500, or 600 MPa or for 15 min at 500, or 600 MPa, the shelf life of duck-egg liquid at room temperature would be three weeks.

Key words: whole duck-egg liquid, ultra-high pressure, sterilization, physical property, storage period