4种复合型涂膜剂对鸡蛋的保鲜效果

doi:10.7506/spkx1002-6630-201308061

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 284-288.doi: 10.7506/spkx1002-6630-201308061

4种复合型涂膜剂对鸡蛋的保鲜效果

张帅，马美湖，蔡朝霞

华中农业大学国家蛋品加工技术研发分中心，湖北武汉 430070

收稿日期:2012-03-09 修回日期:2013-03-17 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 马美湖 E-mail:mameihuhn@yahoo.com.cn
基金资助:
现代农业产业技术体系建设专项资金资助

Preservative Effect of Four Composite Natural Coatings on Eggs

ZHANG Shuai，MA Mei-hu*，CAI Zhao-xia

National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China

Received:2012-03-09 Revised:2013-03-17 Online:2013-04-25 Published:2013-05-07

摘要/Abstract

摘要： 为研究对比不同涂膜剂对鸡蛋品质的影响，选用植物油、乳化剂、抗氧化剂、抑菌剂(植物精油)为原料，依据课题组已选配方，分别复配成油溶型和乳化型两类(4种)复合型植物涂膜剂，对鲜蛋作喷雾涂膜处理，并在20℃贮藏135d。结果表明：哈夫单位指标显示涂膜能使蛋保持A级达30d，保持可食用B级以上最高可达90d。乳化性C-D型涂膜剂(大豆油-CMC)和H-Y型(玉米油-黄原胶)涂膜剂保鲜效果较好，其次是Z型(棕榈油)，Y型(玉米油)保鲜效果最差。4组涂膜组质量损失率、蛋黄指数、蛋清pH值指标略优于矿物油对照组，而优于未涂膜空白对照组。添加植物精油有抑菌作用，保藏期内均未测出内容物微生物。通过对鲜蛋清洗后涂膜，能起到较好的保鲜效果，植物涂膜剂安全、无毒，具有很大的应用前景。

关键词: 鸡蛋, 天然涂膜剂, 禽蛋保鲜, 植物精油

Abstract: The objective of this study was to explore and compare the preservative effects of different composite coatings on eggs. Four coatings were prepared from oil, emulsifying agent, antioxidant and antibacterial materials (essential oils) and their effects on the quality of eggs during 135 days of storage at 20 ℃ were examined. Results revealed that the coatings could keep eggs at level A for 30 days and keep eggs at grade B for 90 days. C-D type (soybean oil-CMC) and H-Y type (maize oil-xanthan gum) coatings had better preservative effect, which were followed by Z type (palm oil) and Y type (maize oil). The weight loss, yolk index and albumen pH of four coating groups were slightly better than those of the mineral oil group and significantly better than those of uncoated control group. The plant essential oil added to coatings had bacteriostasis, and no microorganisms were detected during preservative period. Coating eggs after cleaning can prolong their shelf life. The natural coatings have a great application prospect due to their safety.

Key words: eggs, natural coatings, preservation, plant essential oil

中图分类号:

中图分类号：TS253.2

张帅，马美湖，蔡朝霞. 4种复合型涂膜剂对鸡蛋的保鲜效果[J]. 食品科学, 2013, 34(8): 284-288.

ZHANG Shuai，MA Mei-hu*，CAI Zhao-xia. Preservative Effect of Four Composite Natural Coatings on Eggs[J]. FOOD SCIENCE, 2013, 34(8): 284-288.

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4种复合型涂膜剂对鸡蛋的保鲜效果

Preservative Effect of Four Composite Natural Coatings on Eggs

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