Nano-SiO2 Modified PVDC Coating Preserves the Quality of Salted Duck Eggs

doi:10.7506/spkx1002-6630-201624048

Abstract

Abstract: A nano-SiO2 modified polyvinylidene chloride (PVDC) composite coating was prepared by the blending method and its effect on the quality changes of salted duck egg was examined. The results showed that different coatings could significantly reduce quality deterioration such as increased weight loss, volatile base nitrogen (TVB-N), and total bacterial counts (P < 0.05) compared with the control group. The nano-SiO2 modified PVDC coating was significantly more effective in inhibiting the increase in weight loss and total bacterial counts and the accumulation of TVB-N and free fatty acids, as well as pH changes in egg yolk and albumen than other coatings (P < 0.05). The nano-SiO2 modified PVDC coating could significantly inhibit the growth of total bacterial counts (P < 0.05) and preserve the sensory quality of salted duck eggs (P < 0.05), prolonging the shelf life by 70 days at 28 ℃ and 70% relative humidity in comparison with the control group. This study can provide evidence supporting the application of PVDC composite coatings in the preservation of salted duck eggs.

Key words: preservative packaging of salted egg yolk, nano-SiO2, polyvinylidene chloride, sensory quality

CLC Number:

TS206.4

WANG Fang, YAN Wenjing, LIANG Yanwen, ZHAO Jianying, ZHANG Jianhao. Nano-SiO2 Modified PVDC Coating Preserves the Quality of Salted Duck Eggs[J]. FOOD SCIENCE, 2016, 37(24): 306-312.

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Nano-SiO2 Modified PVDC Coating Preserves the Quality of Salted Duck Eggs

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