CAJ | 학술논문

目的：探讨贮藏条件对鸡蛋品质的影响及品质变化机制。方法研究25℃室温贮藏、4℃冷藏及50%CO2+9%O2+41%N2三元气体包装室温贮藏条件下,鸡蛋清卵白蛋白、卵黏蛋白、溶菌酶的品质变化。结果实验结果表明：在35 d贮藏期间,室温组蛋清S-卵白蛋白含量从初始值14.867%迅速增至94.345%；卵黏蛋白含量从2.931 mg/g降至0.341 mg/g；溶菌酶含量从1.488 mg/mL增加到4.851 mg/mL,溶菌酶活力从30166.7 U/mL降低到15933.3 U/mL。冷藏组和气调组均能有效降低卵白蛋白N-构型向S-构型转化的速度,降低 S-卵白蛋白含量(P<0.01)；抑制卵黏蛋白分解,保持卵黏蛋白含量(P<0.01),阻止溶菌酶变性和卵黏蛋白-溶菌酶复合体解离,保持溶菌酶含量(P<0.01),并维持溶菌酶活力(P<0.01),三者综合作用可以减缓蛋清稀化的进程。结论4℃冷藏和气调包装室温贮藏均能保持蛋清蛋白质的特性。
목적：탐토저장조건대계단품질적영향급품질변화궤제。방법연구25℃실온저장、4℃랭장급50%CO2+9%O2+41%N2삼원기체포장실온저장조건하,계단청란백단백、란점단백、용균매적품질변화。결과실험결과표명：재35 d저장기간,실온조단청S-란백단백함량종초시치14.867%신속증지94.345%；란점단백함량종2.931 mg/g강지0.341 mg/g；용균매함량종1.488 mg/mL증가도4.851 mg/mL,용균매활력종30166.7 U/mL강저도15933.3 U/mL。랭장조화기조조균능유효강저란백단백N-구형향S-구형전화적속도,강저 S-란백단백함량(P<0.01)；억제란점단백분해,보지란점단백함량(P<0.01),조지용균매변성화란점단백-용균매복합체해리,보지용균매함량(P<0.01),병유지용균매활력(P<0.01),삼자종합작용가이감완단청희화적진정。결론4℃랭장화기조포장실온저장균능보지단청단백질적특성。
ABSTRACT:Objective To study the influence of storage conditions on egg quality and get the mechanism of quality change.MethodsProperties of egg-white ovalbumin, ovomucin and lysozyme were analyzed dur-ing storage at 25℃, 4℃ and modified atmosphere packaging (MAP) with gas concentration of 50% CO2+9% O2+41% N2.ResultsIt showed that at 25℃, the content ofS-ovalbumin and lysozyme increased from 14.867% to 94.345%, and 1.488 to 4.851 mg/mL, respectively, while ovomucin content and lysozyme activity reduced from 2.931 to 0.341 mg/g, and 30166.7 to 15933.3 U/mL, respectively. At 4℃ and 25℃ MAP, the conversion rate ofN-ovalbumin toS-ovalbumin was significantly slowed(P<0.01), the decomposition of ovo-mucin was inhibited(P<0.01) and the denaturation of lysozyme and separation of ovomucin-lysozyme complex were all prevented (P<0.01). Moreover, lysozyme activity was well maintained (P<0.01), the desaturation of egg white was alleviated by synthetic action of above.Conclusion The storage conditions of 4℃ and 25℃ MAP (50% CO2+9% O2+41% N2) can maintain a good quality of egg white.