食品科学2012，Vol.33Issue(6)：274-277,4.
不同涂膜剂对皮蛋保质效果的影响
Preservative Effect of Different Coatings on Preserved Eggs
摘要
Abstract
New preservative strategy plays an important role in preserved egg industry. Nitrocellulose and collodion were used as the major film-forming materials to prepare three different preservatives for preserved eggs. The preservative effect was explored at 25 ~C, and relative humidity of （80 ___ 2）%. The sensory quality, weight loss rate, pH, volatile basic nitrogen, total bacterial count and coliform in preserved eggs were evaluated. Results showed that the preserved eggs treated with mixed coatings after 120 days storage revealed weight loss rate of 4.92%, pH for egg white and yolk of 9.98 and 9.81, TVB-N content of 12.21 mg/100 g and total bacterial count of 20 CFU/g. Among three coating preservatives, the mixed coating exhibited the best preservative effect and could keep preserved eggs for 240 days. The preservative effect was followed by collodion and nitrocellulose coatings with the storage days for preserved eggs of 210 days and 195 days, respectively.关键词
蛋品/皮蛋/保质/涂膜Key words
egg/preserved egg/preservation/coating分类
轻工纺织引用本文复制引用
胡杰,马美湖..不同涂膜剂对皮蛋保质效果的影响[J].食品科学,2012,33(6):274-277,4.基金项目
国家现代农业产业技术体系建设专项 （）
