关键词: 蛋品, 皮蛋, 保质, 涂膜

Abstract: New preservative strategy plays an important role in preserved egg industry. Nitrocellulose and collodion were used as the major film-forming materials to prepare three different preservatives for preserved eggs. The preservative effect was explored at 25 ℃, and relative humidity of (80 ± 2)%. The sensory quality, weight loss rate, pH, volatile basic nitrogen, total bacterial count and coliform in preserved eggs were evaluated. Results showed that the preserved eggs treated with mixed coatings after 120 days storage revealed weight loss rate of 4.92%, pH for egg white and yolk of 9.98 and 9.81, TVB-N content of 12.21 mg/100 g and total bacterial count of 20 CFU/g. Among three coating preservatives, the mixed coating exhibited the best preservative effect and could keep preserved eggs for 240 days. The preservative effect was followed by collodion and nitrocellulose coatings with the storage days for preserved eggs of 210 days and 195 days, respectively.

Key words: egg, preserved egg, preservation, coating