Key Laboratory of Animal Health and Safety in Nanchang, Jiangxi Agricultural University, Jiangxi 330045, China.
Key Laboratory of Animal Health and Safety in Nanchang, Jiangxi Agricultural University, Jiangxi 330045, China.
Food Chem. 2022 Sep 30;389:133129. doi: 10.1016/j.foodchem.2022.133129. Epub 2022 May 2.
Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms, but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality during preservation. Therefore, a combination of SAEW disinfection with chitosan (CS) and pectin (PT) composite coating (CS + PT) was tried in preventing bacterial invasion and prolonging the shelf life of eggs. The results showed the order of decontamination effectiveness on contaminated eggs was SAEW > Electrolyzed reduced water (ERW) + SAEW > ERW > deionized water. The CS + PT coating used on SAEW-disinfected eggs inhibits the S. enteritidis invasion (reduced by 63.3%) and was successfully used to maintain the quality of eggs (Haugh unit 48.63, Weight loss 7.34%, Yolk index 0.29, pH 8.93) after 8 weeks storage at 25 ℃. The results revealed that the combination of SAEW and CS + PT was a very promising method for egg preservation.
微酸性电解水（SAEW）常用于去除鸡蛋表面的微生物，但这会破坏蛋壳的角质层，导致细菌入侵，使鸡蛋在保存过程中变质。因此，尝试将 SAEW 消毒与壳聚糖（CS）和果胶（PT）复合涂层（CS+PT）相结合，以防止细菌入侵，延长鸡蛋的保质期。结果表明，污染鸡蛋的消毒效果顺序为 SAEW>电解还原水（ERW）+SAEW>ERW>去离子水。用 SAEW 消毒过的鸡蛋表面涂上 CS+PT 涂层，可以抑制肠炎沙门氏菌的入侵（减少 63.3%），成功地维持了鸡蛋的质量（哈夫单位 48.63，失重 7.34%，蛋黄指数 0.29，pH 值 8.93），经过 8 周在 25℃下贮藏。结果表明，SAEW 和 CS+PT 的组合是一种很有前途的鸡蛋保鲜方法。
