蜡乳液对鸡蛋的涂膜保鲜

Preservation of Eggs with Coated Waxes Emulsion

摘要:

试验采用不同的蜡乳液对鸡蛋涂膜保藏,以失重率和新鲜度为指标研究涂膜及温度对其保藏效果的影响;同时研究了贮藏期间蛋清pH值、微生物及感官变化.试验结果表明,同一温度下,涂膜组的失重率均低于对照组,且涂石蜡的失重率最低,而且新鲜度保持较好,可延长货架期;随着温度升高,失重率均逐渐增大,新鲜度降低程度也增大;蛋清pH值的变化趋势相同.在试验期间(35d),鸡蛋涂膜后,未发现有菌生长;温度和涂膜在鸡蛋贮藏中起到重要作用.

Abstract:

Eggs were coated with wax emulsion and the coating and temperature effect on storage was studied based on the indexes of weight loss rate and freshness (Haughunit and yolk index). The egg white pH, microbiological and sensory changes during the storage