低温非巴氏杀菌蛋液保鲜及性能研究

doi:10.11924/j.issn.1000-6850.casb15080149

中国农学通报 ›› 2016, Vol. 32 ›› Issue (2): 40-44.doi: 10.11924/j.issn.1000-6850.casb15080149

低温非巴氏杀菌蛋液保鲜及性能研究

许笑瑜¹,徐艺青²,朱莉华³,王晓成²,仝其根³

(¹农产品有害微生物及农残安全检测与控制北京市重点实验室,北京 102206；²食品质量与安全北京实验室；北京 102206；³蛋品安全生产与加工北京市工程研究中心,北京100094）

收稿日期:2015-08-29 修回日期:2015-10-25 接受日期:2015-11-11 出版日期:2016-01-28 发布日期:2016-01-28
通讯作者: 仝其根
基金资助:
北京市农委适合农村合作社的蛋品安全技术转化。

Preservation and Performance of Non-pasteurized Liquid Egg Under Low Temperature

Xu Xiaoyu¹, Xu Yiqing², Zhu Lihua³, Wang Xiaocheng², Tong Qigen³

(¹Beijing Key Laboratory of Agriculture Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing 102206; ²Food Quality and Safety of Beijing Laboratory, Beijing 102206;³Beijing Egg Safety Production and Processing Engineering Research Center, Beijing 100094)

Received:2015-08-29 Revised:2015-10-25 Accepted:2015-11-11 Online:2016-01-28 Published:2016-01-28

摘要/Abstract

摘要： 为了提高蛋液性能，降低生产成本，采用低温(0℃)和添加防腐剂来对液体蛋进行保鲜，并且对其乳化性，起泡性等性能进行了研究。结果表明：ε-聚赖氨酸盐酸盐为0.01%和Nisin为0.005%，添加量较小且能达到保鲜效果，蛋液能够保存13天，检测菌落总数低于百万；与巴氏杀菌蛋液相比，随着时间的延长，加入防腐剂的蛋液起泡性提高了10%，泡沫稳定性提高了9.8%，乳化性和乳化稳定性差异不大。巴氏杀菌蛋液的色度与新鲜蛋液的色度差异?E为9.8，差异非常显著，而加入防腐剂的蛋液与新鲜蛋液的色度差异?E为3.6，差异不是非常显著。因此，ε-聚赖氨酸盐酸盐和Nisin能够起到防腐的作用，并且在一些方面比巴氏杀菌蛋液更好。

关键词: 超高效液相色谱-串联质谱法, 超高效液相色谱-串联质谱法, 猪肉, 非甾体抗炎药, 残留

Abstract: In order to improve the performance of liquid egg, reduce the cost of production, liquid eggs were preserved under low temperature (0℃) and by adding preservatives. Then emulsifying property, foaming property and other properties of liquid egg were studied. The results showed that using ε-polylysine hydrochloride and Nisin at the concentration of 0.01% and 0.005% could achieve good preservation effect, which could extend the shelf-life to 13 days with the total number of colonies detected less than one million. Compared with pasteurized liquid egg, foaming property of liquid egg added with preservatives increased by 10%, and foam stability increased by 9.8% with the extension of time. There were only slight differences in emulsifying property and emulsifying stability. The chromaticity difference ΔE of pasteurized liquid egg and fresh egg was 9.8, meaning that the difference was significant, while chromaticity difference ΔE of liquid egg added with preservatives and fresh egg was only 3.6, meaning that the difference was not obvious. Therefore, ε-polylysine hydrochloride and Nisin were corrosion resistant, and the effect was better than that of pasteurized liquid egg to some extent.

许笑瑜,徐艺青,朱莉华,王晓成,仝其根. 低温非巴氏杀菌蛋液保鲜及性能研究[J]. 中国农学通报, 2016, 32(2): 40-44.

Xu Xiaoyu,Xu Yiqing,Zhu Lihua,Wang Xiaocheng and Tong Qigen. Preservation and Performance of Non-pasteurized Liquid Egg Under Low Temperature[J]. Chinese Agricultural Science Bulletin, 2016, 32(2): 40-44.

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低温非巴氏杀菌蛋液保鲜及性能研究

Preservation and Performance of Non-pasteurized Liquid Egg Under Low Temperature

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