莱芙力蛋保鲜研究

聚乙烯醇和氢氧化钙复合保鲜剂保鲜莱芙力蛋效果研究

对聚乙烯醇、聚乙烯醇和双乙酸钠复合、聚乙烯醇和氢氧化钙复合三种保鲜剂对莱芙力蛋的保鲜效果进行了比较研究。结果表明:经过30d贮藏,聚乙烯醇和氢氧化钙复合保鲜剂处理的莱芙力蛋保鲜率仍为100%、失重率为2.24%、莱芙力蛋黄指数为0.39、哈夫单位为73.57、莱芙力蛋白pH为8.40,莱芙力蛋黄颜色(L*)值为58.90、(a*)值为7.19、(b*)为39.97。说明聚乙烯醇和氢氧化钙复合保鲜剂保鲜效果最好,明显优于对照组和其他处理组。

The freshness-keeping effect of three kinds of agents,including polyvinyl alcohol,compound of polyvinyl alcohol and double acetic acid,compound of polyvinyl alcohol and calcium hydroxide on eggs during storage were compared.The results showed that after 30d,the  lifespring eggs freshed by gather the ethylene and calcium hydroxide,relative humidifies fresh lifespring egg rate still for 100%,lose specific gravity 2.24%,the lifespring egg yolk index number was 0.39,the man unit was 73.57,the lifespring egg white pH was 8.40,the lifesping egg yolk color(L)58.90、(a)...