| 贮藏期间全蛋液加工品质变化研究 |
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| 引用本文： | 郑恺,张志鹏,蒋盼盼,胥伟,王宏勋.贮藏期间全蛋液加工品质变化研究[J].中国家禽,2020(3):63-67. |
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| 作者姓名： | 郑恺 张志鹏 蒋盼盼 胥伟 王宏勋 |
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| 作者单位： | 武汉轻工大学食品科学与工程学院;武汉轻工大学生物与制药工程学院 |
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| 基金项目： | 科技部创新方法工作专项(2018IM030100);川菜发展研究中心科研项目(CC19Z29)。 |
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| 摘 要： | 试验将经过巴氏杀菌(58℃,4.5 min)的全蛋液分别置于常温储藏和冷藏贮藏,分析贮藏期间全蛋液的挥发性盐基氮、起泡性及泡沫稳定性、乳化性及乳化稳定性的变化规律。结果显示:常温贮藏期间挥发性盐基氮含量的增长速率约为冷藏贮藏的2倍;全蛋液的起泡性和乳化性在贮藏期间均呈下降趋势,在常温贮藏1 d时起泡性达到较大值(41.9%),在冷藏贮藏1 d时乳化性达到较大值(27.8%)。全蛋液的起泡稳定性和乳化稳定性在贮藏期间均呈上升趋势,在常温贮藏第9天时起泡稳定性达到较大值(83.8%),在冷藏贮藏第11天时乳化稳定性达到较大值(42.4%)。
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| 关 键 词： | 全蛋液 挥发性盐基氮 起泡性 乳化性 |
Study on Processing Quality of Whole Egg Solution during Storage |
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| ZHENG Kai,ZHANG Zhipeng,JIANG Panpan,XU Wei,WANG Hongxun.Study on Processing Quality of Whole Egg Solution during Storage[J].China Poultry,2020(3):63-67. |
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| Authors: | ZHENG Kai ZHANG Zhipeng JIANG Panpan XU Wei WANG Hongxun |
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| Institution: | (College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023) |
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| Abstract: | In this study, the pasteurized(58 ℃, 4.5 min) whole egg solution was stored at room temperature and refrigerated storage respectively, and the changes of volatile salt nitrogen, foaming and foam stability, emulsification and emulsification stability of the whole egg solution during storage were analyzed. The results showed that the growth rate of volatile base nitrogen during storage at room temperature was about twice as fast as that in refrigerated storage.During storage, the foaming and emulsifying properties of the whole egg showed a decreasing trend. When stored at room temperature for 1 day, the foaming properties reached a greater value(41.9%), and when stored at refrigerated storage for 1 day, the emulsifying properties reached a greater value(27.8%). During the storage period, the starting stability and emulsifying stability of the whole egg solution showed an increasing trend. At the 9 th day of storage at room temperature, the starting stability reached a larger value(83.8%), and at the 11 th day of storage at cold storage, the emulsifying stability reached a larger value(42.4%). |
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| Keywords: | liquid whole egg(LWE) volatile basic nitrogen foaming properties emulsifying activity |
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