| 植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果 |
| |
| 引用本文： | 谢 晶,马美湖,高 进. 植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果[J]. 农业工程学报, 2009, 25(8): 299-304. DOI: 10.3969/j.issn.1002-6819.2009.08.053 |
| |
| 作者姓名： | 谢 晶 马美湖 高 进 |
| |
| 作者单位： | 1. 湖南农业大学食品科学技术学院,长沙,410128
2. 华中农业大学食品科学技术学院,武汉,430070 |
| |
| 基金项目： | 国家948项目（项目编号：2006－G36） |
| |
| 摘 要： | 为了延长鸡蛋的保藏期，采用牛至、大蒜、生姜、丁香提取油分别复配成抗菌乳状液对鸡蛋进行涂膜保鲜试验，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，上述植物精油乳状液保鲜剂保鲜效果均优于对照组，尤其以牛至精油乳状液与丁香精油乳状液保鲜效果最好。经牛至精油乳状液和丁香精油乳状液涂膜保鲜过的鸡蛋，在30℃，80%～90%相对湿度情况下，好蛋率为100%，失重率分别为2.824%和2.656%，蛋黄系数为0.1965和0.2129，哈夫单位为40.311和41.312。
|
| 关 键 词： | 乳状液，保藏，农产品，鸡蛋，涂膜保鲜，保鲜剂 |
| 收稿时间： | 2008-11-29 |
| 修稿时间： | 2009-05-28 |
Preservation effect of eggs by coating with plant antibacterial oil emulsion |
| |
| Xie Jing,Ma Meihu and Gao Jin. Preservation effect of eggs by coating with plant antibacterial oil emulsion[J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(8): 299-304. DOI: 10.3969/j.issn.1002-6819.2009.08.053 |
| |
| Authors: | Xie Jing Ma Meihu Gao Jin |
| |
| Affiliation: | 1.College of Food Science and Technology;Hunan Agricultural University;Changsha 410128;China;2.College of Food Science and Technology;Huazhong Agricultural University;Wuhan 430070;China |
| |
| Abstract: | In order to prolong the storage period of eggs,the coating preservation experiments were carried out using antibacterial emulsions compounded from four extracted oils,such as origanum vulgare oil,garlic oil,ginger oil and clove oil respectively.The results showed that,after storage of five weeks,through analyzing sensory characteristics and internal quality index of eggs,the preservation effects of all treated groups with compound plant antibacterial oil were better than the control group,especially the ori... |
| |
| Keywords: | emulsions storage agricultural products chiken eggs preservation with film antistaling agents |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《农业工程学报》浏览原始摘要信息 |
|
点击此处可从《农业工程学报》下载全文 |
