Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Anhui Sundaily Farm Ecological Food Co., Ltd, Tongling, 244000, China.
Food Chem. 2022 Dec 1;396:133733. doi: 10.1016/j.foodchem.2022.133733. Epub 2022 Jul 19.
This study aimed to investigate the abundance of microorganisms and quality of eggs washed with different washings (tap water, 0.03% calcium hypochlorite solution, 0.25% hydrogen peroxide solution, or 1% sodium percarbonate solution) and unwashed for 28-day storage. The results showed that the washing significantly decreased the abundance of microorganisms in all cases. Washing with one of the three alkaline sterilizing agent solutions significantly inhibited the deterioration of egg quality (evidenced by lower weight loss, air cell depth, albumen pH, yolk pH, and total volatile base nitrogen, but higher Haugh unit and yolk index) during storage, while washing with tap water showed opposite effects. The texture profile analysis and high-resolution scanning electron microscopy observation showed that all washings had slight negative effects on eggshell quality (eggshell breaking strength and microstructure), and washing with the alkaline sterilizing agent solution had no additional effects. The results might be attractive to egg preservation industry.
本研究旨在探究不同清洗液（自来水、0.03%次氯酸钙溶液、0.25%过氧化氢溶液或 1%过碳酸钠溶液）和未经清洗的鸡蛋在 28 天储存期内微生物丰度和鸡蛋品质的变化。结果表明，清洗在所有情况下均显著降低了微生物的丰度。使用三种碱性消毒剂溶液中的一种进行清洗可显著抑制鸡蛋品质的劣化（表现为失重、气室深度、蛋白 pH 值、蛋黄 pH 值和总挥发性碱基氮降低，哈夫单位和蛋黄指数升高），而用自来水清洗则呈现相反的效果。质构分析和高分辨率扫描电子显微镜观察表明，所有清洗液均对蛋壳质量（蛋壳破裂强度和微观结构）产生轻微的负面影响，而碱性消毒剂溶液的清洗没有产生额外的影响。这些结果可能对蛋品保鲜行业具有吸引力。
