气调包装、清洗涂膜及紫外杀菌处理对鸡蛋品质影响的比较分析
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摘要
为研究不同贮藏方式对鸡蛋品质的影响,采用气调包装、清洗涂膜和紫外杀菌的组合处理方式,将新鲜鸡蛋分为6组,对其进行贮藏保鲜实验。在室温下贮藏42 d,测定鸡蛋失重率、哈夫单位、蛋黄指数、蛋清p H以及菌落总数的变化,并对蛋壳表面的真菌情况进行了初步的分析。结果显示:各气调包装组均能有效抑制失重率和蛋清p H的上升,并能有效抑制鸡蛋哈夫单位和蛋黄指数的降低,与对照组差异显著(p≤0.05);清洗涂膜能在一定程度上保鲜鸡蛋,但与对照组相比,鸡蛋的失重率、哈夫单位、蛋黄指数、蛋清p H等指标差异不显著;清洗涂膜和紫外处理对蛋壳表面的细菌具有良好的抑制作用;PCR测序结果显示蛋壳表面的真菌共计13种,以赛氏曲霉(Aspergillus sydowii)为主,占蛋壳表面真菌总量的80.91%。结论:经过清洗涂膜、紫外杀菌和气调包装复合处理的鸡蛋在贮藏期(42 d)内,失重率、哈夫单位、蛋黄指数、蛋清p H和细菌菌落总数等品质指标均优于其他处理组,能最大程度抑制鸡蛋腐败变质。
In order to study the effect of different storage methods on egg quality, the fresh eggs(within 24 hours after laying) were divided into six groups according to different combinations of modified atmosphere packaging, cleaning coating and ultraviolet sterilization. The samples were stored at room temperature for 42 days. During this time, the weight loss rate, the Haugh unit, the egg yolk index, the egg white pH and the total number of colonies were determined, and the fungi on the surface of the eggshell were analyzed. The results showed that all the modified atmosphere packaging groups could effectively inhibit the weight loss rate and the increase of egg white pH, and could effectively inhibit the egg Haugh unit and egg yolk index decrease, which was significantly different from the control group(p≤0.05). However, compared with the control group, the cleaning coating groups was no significant difference in egg weight loss rate, Haugh unit, egg yolk index and egg white pH value. Cleaning coating and ultraviolet sterilization had a good inhibitory effect on the bacteria on the shell surface. Fungal species on the surface of the egg shell covered 13 genus, of which Aspergillus sydowii was most, accounting for 80.91% of the total. Conclusion: After eggs were treated by modified packing,cleaning coating and ultraviolet sterilization complex method in the storage period(42 d), the weight loss rate, Haugh unit, egg yolk index, egg white pH and bacterial colony number were better than those of other treatment groups. It could inhibit the deterioration of egg corruption to the greatest extent.
In order to study the effect of different storage methods on egg quality, the fresh eggs(within 24 hours after laying) were divided into six groups according to different combinations of modified atmosphere packaging, cleaning coating and ultraviolet sterilization. The samples were stored at room temperature for 42 days. During this time, the weight loss rate, the Haugh unit, the egg yolk index, the egg white pH and the total number of colonies were determined, and the fungi on the surface of the eggshell were analyzed. The results showed that all the modified atmosphere packaging groups could effectively inhibit the weight loss rate and the increase of egg white pH, and could effectively inhibit the egg Haugh unit and egg yolk index decrease, which was significantly different from the control group(p≤0.05). However, compared with the control group, the cleaning coating groups was no significant difference in egg weight loss rate, Haugh unit, egg yolk index and egg white pH value. Cleaning coating and ultraviolet sterilization had a good inhibitory effect on the bacteria on the shell surface. Fungal species on the surface of the egg shell covered 13 genus, of which Aspergillus sydowii was most, accounting for 80.91% of the total. Conclusion: After eggs were treated by modified packing,cleaning coating and ultraviolet sterilization complex method in the storage period(42 d), the weight loss rate, Haugh unit, egg yolk index, egg white pH and bacterial colony number were better than those of other treatment groups. It could inhibit the deterioration of egg corruption to the greatest extent.
引文
[1]马美湖.蛋与蛋制品加工学[M].北京:中国农业出版社,2006
[2] Cengiz C. The effect of edible eggshell coatings on egg quality and consumer perception[J]. Journal of the Science of Food and Agriculture,2005,85(11):1897-1902
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[4]宁欣.禽蛋的贮藏保鲜[J].中国家禽,2006,28(4):44-47
[5]刘美玉,连海平,任发政.不同气体配比气调包装对鸡蛋保鲜效果的影响[J].食品科学,2012,33:242-246
[6]刘文营,赵维高,黄丽燕,等.高密度二氧化碳对蛋白液功能和理化特性的影响[J].中国家禽,2013,35(1):29-32
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[10]肖然,张华江,迟玉杰,等.不同处理方法对鸡蛋表面消毒效果的比较研究[J].食品工业科技,2013,34(02):129-132
[11]周永昌.蛋与蛋制品工艺学[M].北京:中国农业出版社,1995:61-63
[12] CANER C. The effect of edible eggshell coatings on egg quality and consumer perception[J]. Journal of the Science of Food and Agriculture,2005,85(1):1897-1902
[13]王婵.中草药植物提取液对鸡蛋涂膜保鲜效果的应用研究[D].武汉:华中农业大学,2010
[14]袁晓龙,高婧娴,杜颖,等.气调储藏中不同平衡气体对鸡蛋保鲜品质的影响[J].食品工业科技,2014,35(2):300-303
[15]王绍清,曹红,曹宝森.扫描电镜法观察鸡蛋壳超微结构形貌[J].食品科学,2013,(13):110-114
[16] Bourin M, Gautron J, Berges M, et al. Antimicrobial potential of egg yolk ovoinhibitor, a multidomain Kazallike inhibitor of chicken egg[J]. Journal of agricultural and food chemistry,2011,59(23):12368-12374
[17] Jones D R, Musgrove M T. Effects of extended storage on egg quality factors[J]. Poultry science,2005,84(11):1774-1777
[18] Chen J, Thesmar H S, Kerr W L. Out growth of Salmonellae and physical property of albumen and vitellinemembraneas influenced by egg storage conditions[J]. Journal of Food Protection,2005,68(12):2553
[19] Karoui R, Schoonheydt R, Decuypere E, et al. Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2℃and 87%relative humidity[J]. Analytica chimica acta,2007,582(1):83-91
[20]徐雷,贾飞,罗长瑶,等.利用低场核磁共振技术研究二氧化碳气调贮藏下蛋清水分变化[J].食品工业科技,2017,38(2)
[2] Cengiz C. The effect of edible eggshell coatings on egg quality and consumer perception[J]. Journal of the Science of Food and Agriculture,2005,85(11):1897-1902
[3]杨素芳,马美湖.中国洁蛋生产与消费的重要性及关键加工技术[J].农业工程技术,2007,(1):26-33
[4]宁欣.禽蛋的贮藏保鲜[J].中国家禽,2006,28(4):44-47
[5]刘美玉,连海平,任发政.不同气体配比气调包装对鸡蛋保鲜效果的影响[J].食品科学,2012,33:242-246
[6]刘文营,赵维高,黄丽燕,等.高密度二氧化碳对蛋白液功能和理化特性的影响[J].中国家禽,2013,35(1):29-32
[7]李宁.可溶性大豆多糖对鸡蛋涂膜保鲜的研究[D].北京:中国农业科学院,2010
[8] Cengiz C, Ozge C. Effectiveness of chitosan-based coating in improving shelf-life of eggs[J]. Journal of the Science of Food and Agriculture,2007,87(2):227-232
[9]诸定昌,赵轶.紫外杀菌在食品工业中的应用[J].中国食品工业,2003,(12):53-54
[10]肖然,张华江,迟玉杰,等.不同处理方法对鸡蛋表面消毒效果的比较研究[J].食品工业科技,2013,34(02):129-132
[11]周永昌.蛋与蛋制品工艺学[M].北京:中国农业出版社,1995:61-63
[12] CANER C. The effect of edible eggshell coatings on egg quality and consumer perception[J]. Journal of the Science of Food and Agriculture,2005,85(1):1897-1902
[13]王婵.中草药植物提取液对鸡蛋涂膜保鲜效果的应用研究[D].武汉:华中农业大学,2010
[14]袁晓龙,高婧娴,杜颖,等.气调储藏中不同平衡气体对鸡蛋保鲜品质的影响[J].食品工业科技,2014,35(2):300-303
[15]王绍清,曹红,曹宝森.扫描电镜法观察鸡蛋壳超微结构形貌[J].食品科学,2013,(13):110-114
[16] Bourin M, Gautron J, Berges M, et al. Antimicrobial potential of egg yolk ovoinhibitor, a multidomain Kazallike inhibitor of chicken egg[J]. Journal of agricultural and food chemistry,2011,59(23):12368-12374
[17] Jones D R, Musgrove M T. Effects of extended storage on egg quality factors[J]. Poultry science,2005,84(11):1774-1777
[18] Chen J, Thesmar H S, Kerr W L. Out growth of Salmonellae and physical property of albumen and vitellinemembraneas influenced by egg storage conditions[J]. Journal of Food Protection,2005,68(12):2553
[19] Karoui R, Schoonheydt R, Decuypere E, et al. Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2℃and 87%relative humidity[J]. Analytica chimica acta,2007,582(1):83-91
[20]徐雷,贾飞,罗长瑶,等.利用低场核磁共振技术研究二氧化碳气调贮藏下蛋清水分变化[J].食品工业科技,2017,38(2)