期刊论文

The Study on Pure Natural Antistaling Agents for Fresh Egg

中文

食品工业

1004-471X

2009

3

40-43

国家948项目（项目编号:2006-G36）；

本校为第一机构

采用牛至精油、丁香精油以及壳聚糖复合涂膜保鲜剂对鸡蛋进行涂膜保鲜效果试验研究，在5周的贮藏期间，通过对鸡蛋各项感官指标和内部品质指标变化的分析发现，上述保鲜剂保鲜效果均优于对照组，尤其以植物精油系列保鲜效果最好。经牛至精油涂膜保鲜过的鸡蛋，在30％2、50％-80％相对湿度条件下贮藏5周，鲜蛋率100％，失重率0．71，蛋黄指数0．30，哈氏单位68．88，蛋清pH值8．72。

The experimental study of three antistaling agent： origanum oil, clove oil, chitosan compound membrane was taken in this project. The results show that, after 5 weeks storage, the preservation effect of all antistaling agents are better than comparison group, and the origanum oil group is the best one. With the antistaling agent of origanum oil, the egg is still fresh with little loss of weight（0.71%）, yolk index（0.30）, the Haugh unit（68.88）, the value of albumen pH（8.72） after 5 week...