张根生,吕云雄,遇世友,王璇,李德红,刘俊杞.超高压处理对鸡全蛋液杀菌效果和品质的影响[J].包装工程,2020,41(5):74-82.
ZHANG Gen-sheng,LYU Yun-xiong,YU Shi-you,WANG Xuan,LI De-hong,LIU Jun-qi.Effect of Ultra-high Hydrostatic Pressure on the Bactericidal Effect and Quality of Liquid Whole Egg[J].Packaging Engineering,2020,41(5):74-82. |
| 超高压处理对鸡全蛋液杀菌效果和品质的影响 |
| Effect of Ultra-high Hydrostatic Pressure on the Bactericidal Effect and Quality of Liquid Whole Egg |
| 投稿时间：2019-10-18 修订日期：2020-03-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.05.010 |
| 中文关键词: 鸡全蛋液 超高压 杀菌 贮藏 |
| 英文关键词: liquid whole egg ultra-high hydrostatic pressure sterilization storage |
| 基金项目:哈尔滨商业大学食品工程学院研究生创新资金项目（SP17CX001） |
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| 中文摘要: |
| 目的 通过测定菌落总数、理化性质和感官品质，研究超高压对鸡全蛋液杀菌效果及贮藏期的影响。方法 以市售鲜鸡蛋为原料制备全蛋液，以沙门氏菌和大肠杆菌模拟高染菌情况（＞106 CFU/mL），研究25 ℃下采用超高压（压强为150~400 MPa，保压时间为2.5~12.5 min）对全蛋液微生物（菌落总数、大肠杆菌菌落总数、沙门氏菌是否检出）、物理特性和感官品质的影响。结果 经超高压杀菌后，蛋白质变性率、白度和粘度上升，起泡性和感官评分下降；在贮藏期间，白度、起泡性和pH值不断下降，粘度先上升后下降。结论 在300 MPa，7.5 min条件下超高压杀菌，鸡全蛋液符合GB 2749—2015《食品安全国家标准 蛋与蛋制品》微生物限量要求和感官要求，且对蛋液物理特性影响较小。经此条件杀菌的鸡全蛋液可在4 ℃下贮藏20 d。 |
| 英文摘要: |
| The work aims to study the influences of ultra-high hydrostatic pressure (UHHP) on the bactericidal effect and storage period of the liquid whole egg by measuring the total number of bacterial colonies, physicochemical properties and sensory quality. The liquid whole egg was prepared with the fresh eggs as raw material, and the high-yield bacteria (>106 CFU/mL) were simulated by Salmonella and Escherichia coli. The effects of UHHP applied at 25 °C (pressure: 150~400 MPa, dwell time: 2.5~12.5 min) on liquid whole egg microorganisms (total number of bacterial colonies, total number of E. coli colonies, detection of Salmonella), physical properties and sensory quality were studied. After the UHHP sterilization, the protein denaturation rate, whiteness and viscosity increased, and the foaming property and sensory scores decreased. During storage, the whiteness, foaming property and pH constantly decreased, and the viscosity first rose and then decreased. For the UHHP sterilization under the conditions of 300 MPa and 7.5 min, the liquid whole egg meets the microbial limit requirement and sensory requirements of GB 2749—2015 "National Food Safety Standard: Egg and Egg Products", and has little influence on the physical properties of egg liquid. The liquid whole egg sterilized under such conditions can be stored at 4 ℃ for 20 d. |
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