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壳聚糖牛至油复合涂膜剂的研制及其对鸡蛋保鲜应用研究

作　者: 甘甲（Gaujar Hadiyanto Pratomo）
导　师: 马美湖
学　校: 华中农业大学
专　业: 农产品加工及贮藏工程
关键词: 鸡蛋壳聚糖可食膜牛至油内部质量抑菌效果
分类号: TS253.1
类　型: 硕士论文
年　份: 2013年
下　载: 32次
引　用: 0次
阅　读: 论文下载

内容摘要

鸡蛋是一种易腐败的食品,特别在较高的储藏温度下保存时间很短。印度尼西亚的气候一年四季属于热带气候,温度介于20-23℃之间,湿度介于70%-90%。这种情况可能会加速蛋内水分的蒸发和二氧化碳的流失,导致鸡蛋质量评价指标(如蛋重,蛋白pH值,蛋黄指数,哈夫单位等)的变化,鸡蛋的内部品质也随之下降。虽然蛋壳的表皮层能够防止细菌的侵入,但是,在一些国家(如美国和日本等)鸡蛋必须通过清洗才能够进入市场(尤其是超市)。洗蛋的过程会破坏蛋壳的表皮层,使其防御能力完全丧失。因此,非常有必要某些可食性的涂膜材料均匀地涂布在蛋壳表面,重新建立外蛋壳层的防御体系,保持鸡蛋的新鲜度和质量。这项研究由四部分组成：第一部分研究确定了牛至油的最低抑菌浓度；第二部分采用壳聚糖和牛至油为主要原料进行了复合涂膜材料的制备,确定了最佳的涂膜材料配方,在使用2%壳聚糖溶液(乙酸作为溶剂)的条件下,使用干燥器干燥膜层以除去气泡,成膜性较好；第三部分测定了该复合型涂膜材料的物理特性(包括溶胀性能,在水中的溶解度等)；第四部分主要通过储藏实验,探讨了采用不同剂量的牛至油配方对鸡蛋储藏期间内部品质变化(哈夫单位,蛋黄指数,蛋白pH值和蛋重减轻)的影响。本研究最后还对采用壳聚糖-牛至油复合涂膜保鲜剂后,鸡蛋的各项感官鉴评指标进行了评价,结果显示该涂膜保鲜剂不会影响鸡蛋内部的气味和口感,鸡蛋的外观指标(如蛋壳的光亮程度)明显增强。为了获得出现等于或大于10mm直径的抑菌圈的最小抑菌浓度(MIC)的牛至油为2%-4%。4%牛至油在水中的溶解度18,48%,溶胀性能为200%。壳聚糖复方溶液的密度为0.98-10.3g/mL, pH值在4.23-4.45之间,泡沫的稳定性和泡沫生成能力为0.082%-0.17%,乳化能力为0.75%-1.25%,乳化稳定范围在0.5%-0.75%,水分活性(Aw)为0.75-0.82。分别涂布2%、4%的牛至油,在储藏五周以后观察鸡蛋的内部质量,测定了发现蛋白pH值,蛋黄指数,哈夫单位等指标的变化。说明壳聚糖-牛至油复合涂膜保鲜能够有效地减缓室温储藏条件下鸡蛋内部品质的劣化。通过抑菌试验发现,添加4%牛至油时,该复合型涂膜材料能够有效抑制蛋壳表面微生物的生长。感官评定结果显示涂有该复合型涂膜材料的鸡蛋和未经涂膜的鸡蛋之间在气味和口感等方面均无显著差异,但在蛋壳光滑度和蛋壳亮度上有明显提高。

全文目录

ABSTRACT  8-10
摘要  10-11
ABBREVIATIONS  11-12
CHAPTER 1.INTRODUCTION AND LITERATURE REVIEW  12-40
  1. INTRODUCTION  12-14
  2. LITERATURE REVIEW  14-40
    2.1. EGG PRESERVATION USING COATING METHOD  14-16
    2.2. Egg Quality  16-19
    2.3. EDIBLE FILM AND COATING  19-20
    2.4 Type of Edible Film and Coating  20-26
    2.5. Physicochemical Properties of Chitosan  26-27
    2.6. Antimicrobial Properties of Chitosan  27-29
    2.7. Plasticizer in Edible Coating  29-30
    2.8. Microbial Pathogens Infect Eggs  30-33
    2.9. Microbial Spoilage in Egg  33-34
    2.10. Essential Oil  34-36
    2.11. Origanum vulgare Oil(OVO)  36-38
    2.12. Sensory Evaluation and Consumer Acceptation  38-40
CHAPTER 2.ANTIMICROBIAL OF ORIGANUM VULGARE OIL (OVO)  40-45
  1. Introduction  40
  2. Materials  40-41
  3. Method  41-42
    3.1. Preparing of bacterial preparation(Staphylococcus aureus,Salmonella enteritidis and Escherichia coli)  41
    3.2. Preparation of Origanum vulgare Oil  41-42
  4. Result and Discussion  42-44
  5. Conclusion  44-45
CHAPTER 3.PREPARATION OF EDIBLE COATINGS COMBINING CHITOSANWITH ORIGANUM VULGARE OIL(OVO)  45-51
  1. Introduction  45-46
  2. Materials  46
  3. Method  46
  4. Result and Discussion  46-49
    4.1. Initial Experiment of Preparing of Edible Coating Solution Using Different Concentration of Chitosan  47
    4.2. Preparation of Edible Coating Solution Using 2% of Concentration of Chitosan  47-49
  5. Conclusion  49-51
CHAPTER 4.PHYSICOCHEMICAL ANALYSIS OF EDIBLE COATINGCHITOSAN COMBINATED WITH ORIGANUM VULGARE OIL  51-77
  1. Introduction  51
  2. Material  51-52
  3. Method  52-56
    3.1. Film Thickness of Edible Coating Chitosan Combined with OVO  52
    3.2. Swelling property of Edible Coating Chitosan Combined with OVO  52
    3.3. Solubility in water of Edible Coating Chitosan Combined with OVO  52-53
    3.4. pH Value of Edible Coating Chitosan Combined with OVO  53
    3.5. Water Vapor Permeability(WVP) of Edible Coating Chitosan Combined with OVO  53-54
    3.6. Density of Edible Coating Chitosan Solution Combined with OVO  54-55
    3.7. Water Activity(Aw)of Edible Coating Chitosan Combined with OVO  55
    3.8. Foaming Ability Property of Edible Coating Solution Combined with OVO  55-56
    3.9. Emulsifying Property of Edible Caoting Chitosan combined with OVO  56
  4. Result and Discussion  56-77
    4.1. Swelling Property of Edible Coating Chitosan-Origanum vulgare Oil  56-58
    4.2. Solubility in Water of Edible Coating Chitosan-Origanum vulgare Oil  58-59
    4.3. Water Vapor Permeability(WVP) of Edible Coating Chitosan-Origanum vulgare Oil  59-62
    4.4. Film thickness  62-64
    4.5. Minimum Inhibitory Concentration (MIC) of Edible Coating Chitosan Combination with Origanum vulgare Oil  64-67
    4.6. pH Value of Edible Coating Chitosan-OVO Solution  67-69
    4.7. Density (p) of Edible Coating Chitosan-OVO Solution  69-70
    4.8. Foaming Ability Properties of Edible Coating Solution  70-72
    4.9. Emulsifying Properties of Edible Coating Solution  72-74
    4.10. Water activity  74-77
CHAPTER 5.EVALUATION OF INTERNAL EGG QUALITY DURING STORAGE  77-102
  1. Introduction  77
  2. Material  77
  3. Method  77-78
  4. Result and Discussion  78-101
    4.1. Albumen pH analysis  78-79
    4.2. Weight Loss Analysis  79-81
    4.3. Yolk Index Analysis  81-82
    4.4. Haugh Unit Analysis  82-83
    4.5. Relationship between Albumen pH,HU,and Loss of Carbon Dioxide  83-84
    4.6. Total Plate Count and Yeast-Mold Analysis  84-87
    4.7. Evaluation of Egg Quality from Day 0 to Day 30  87-97
      4.7.1. Weight Loss  87-89
      4.7.2. Yolk Index  89-90
      4.7.3. Albumin pH  90-91
      4.7.4. Haugh Unit  91-92
      4.7.5. Total Plate Count and Yeast-Mold Analysis  92-97
    4.8. Scanning Electron Microscopy (SEM) of Uncoated Eggshell and Eggshell Coated with Chitosan-OVO  97
    4.9. Sensory Evaluation and Consumer Acceptance  97-101
      4.9.1. Introdnction  97-98
      4.9.2. Material  98-99
      4.9.3. Method  99-101
  Conclusion  101-102
REFFERENCES  102-110
ACKNOWLEDGEMENTS  110-112
AUTHOR'S INTRODUCTION  112

壳聚糖牛至油复合涂膜剂的研制及其对鸡蛋保鲜应用研究

内容摘要

全文目录

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