Wang Yuting, Xiong Chunhong, Luo Wenxiang, Li Jianke, Tu Yonggang, Zhao Yan
Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
Poult Sci. 2021 May;100(5):101051. doi: 10.1016/j.psj.2021.101051. Epub 2021 Feb 16.
Preserved eggs without adding heavy metals in the pickling solution (heavy metals-free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals-free preserved eggs.
已经研发出腌制液中不添加重金属的皮蛋（无重金属皮蛋），但发现其在未包装且室温储存时会出现干缩、褪色等不良现象。本研究系统地研究了5种包装方法对无重金属皮蛋储存期间品质的影响。这些方法包括室温无包装储存、4℃无包装储存、塑料袋包裹、石蜡涂层和真空包装。通过采用这5种包装方法，结果表明，蛋白的水分含量和pH值持续下降，失重率持续增加，总挥发性盐基氮含量先升高后降低，蛋白硬度持续增加。采用这5种包装方法储存期间，所有样品均未检测到微生物。其中，未涂层的皮蛋水分损失和质量损失最严重，pH值下降速率最快，其次是塑料袋包裹的皮蛋。低温储存的皮蛋在储存期间容易变黄，蛋白硬度较高。石蜡涂层包装方法在防止蛋白水分损失和重量损失方面表现最佳，3个月后分别仅下降了0.34%和1.24%。储存3个月后，真空包装的皮蛋弹性最佳、颜色最深、感官评分最高。得出的结论是，石蜡涂层和真空包装效果较好，而塑料袋包装对无重金属皮蛋的保鲜性能最差。
