不同涂膜剂处理对蓝孔雀蛋的保鲜效果

【目的】延长蓝孔雀蛋的保鲜时间,增加其货架期.【方法】选用山梨酸、羧甲基壳聚糖、蔗糖酯、溶菌酶、Nisin、茶多酚、蜂胶、魔芋葡苷聚糖为涂膜基质,对蓝孔雀蛋进行单因素涂膜试验,相对湿度为35%的室温下测定哈夫单位、失重率、蛋黄系数、蛋白pH值的变化情况;在单因素试验的基础上,采用L9(34)正交试验设计对复合保鲜剂进行优选和复合保鲜应用试验.【结果】采用蜂胶(3.0%)、茶多酚(0.7%)、山梨酸(1.1%)和溶菌酶(0.04%)分别涂膜处理的蓝孔雀蛋,保鲜效果最佳;采用3.0%蜂胶+0.6%茶多酚+1.0%山梨酸+0.05%溶菌酶复合保鲜剂涂膜处理较对照组对蓝孔雀蛋的品质影响显著(P0.01),失质量率为6.47%,蛋黄系数为0.31,蛋白pH值为8.28,哈夫单位为34.9.【结论】常温下贮存90d后,蓝孔雀蛋出现散黄现象.而复合保鲜处理的蓝孔雀蛋贮存120 d时,仍未出现散黄现象.

Preservation effect of different coating agents for blue peafowl eggs

Objective] In order to prolong the preservation time and increase shelf life of blue peafowl eggs.Method] Blue peafowl eggs were coated with sorbic acid,carboxymethyl-chitosan,sucrose ester,lysozyme Nisin,tea polyphenol,propolis,konjac and glucomannanto to investigate the changes of Haugh units,weight losing rate,egg yolk index and protein pH to evaluate egg's quality under relative humidity of 35% and room temperature.Orthogonal design was used to optimize compound coating agents and perform test of compound preservation application based on single factor experiments.Result] Results showed that fresh-keeping effect of blue peafowl eggs was the best coated with propolis (3.0%),tea polyphenol (0.7%),sorbic acid (1.1%) and lysozyme (0.04%),respectively.The compound preservative of propolis (3.0%),tea polyphenols(0.6%),sorbic acid(1.0%) and lysozyme(0.05%) had significantly effect compared with the control (P<0.01),with weight losing rate 6.47%,egg yolk index 0.31,pH 8.28 and Haugh units 34.9.Conclusion] The egg yolk of blue peafowl eggs was dispersed after storage for 90 d at room temperature,while it didn't disperse after being coated with the compound preservative and stored for 120 d.