二氧化碳浓度对鸡蛋呼吸强度及品质的影响

引用本文: 马逸霄, 王巧华, 王贤波, 施行. 二氧化碳浓度对鸡蛋呼吸强度及品质的影响[J]. 分析化学, 2020, 48(12): 1728-1736. doi: 10.19756/j.issn.0253-3820.201361 shu

Citation: MA Yi-Xiao, WANG Qiao-Hua, WANG Xian-Bo, SHI Hang. Effect of Concentration of Carbon Dioxide on Respiration Intensity and Quality of Eggs[J]. Chinese Journal of Analytical Chemistry, 2020, 48(12): 1728-1736. doi: 10.19756/j.issn.0253-3820.201361 shu

二氧化碳浓度对鸡蛋呼吸强度及品质的影响

马逸霄 ^1, ,
王巧华 ^{1,2,3,
,} ,
王贤波 ^1, ,
施行 ^1,

1.
华中农业大学工学院, 武汉 430070;
2.
国家蛋品加工技术研发分中心, 武汉 430070;
3.
农业部长江中下游农业装备重点实验室, 武汉 430070

通讯作者: 王巧华, wqh@mail.hzau.edu.cn

基金项目:
本文系国家自然科学基金项目（No.31871863）资助

摘要: 为了明确贮藏环境中二氧化碳（CO₂）浓度对鸡蛋品质的影响，将鸡蛋贮藏在CO₂浓度分别为0.03%（空气）、5%、10%和20%的贮藏箱内（分别记为A组、B组、C组和D组），探究CO₂对鸡蛋呼吸强度与新鲜度的影响，分析鸡蛋品质各指标值与呼吸强度之间的灰色关联度，为鸡蛋的贮藏、运输与保鲜提供理论支持。结果发现，B组、C组和D组鸡蛋呼吸被抑制，呼吸强度较弱，A组呼吸强度随贮藏时间延长而由强逐渐变弱；哈夫单位和蛋黄指数下降速率为A组 > B组 > D组 > C组，B组、C组和D组保质期均长于A组；贮藏过程中，A组pH值高于另外3组；A组在第5天后出现菌落，另外3组均在15天后出现菌落，A组贮藏45天的菌落总数约为另外3组的60倍。研究表明，鸡蛋在CO₂浓度为5%、10%、15%的贮藏环境中，呼吸强度被抑制，有抑菌保鲜的效果；通过灰色关联度分析发现，哈夫单位、蛋黄指数和pH值与呼吸强度的关联度较强，菌落数对呼吸强度影响较小；对比各种贮藏效果发现，CO₂浓度为10%与20%的贮藏组保鲜抑菌效果相近，均优于CO₂浓度为5%与0.03%的贮藏组，结合经济适用角度，最适宜鸡蛋贮藏保鲜的CO₂浓度为10%。

关键词:

鸡蛋
/ 贮藏
/ 保鲜
/ 二氧化碳
/ 呼吸强度

English

Effect of Concentration of Carbon Dioxide on Respiration Intensity and Quality of Eggs

1.
College of Engineering, Huazhong Agricultural University, Wuhan 430070, China;
2.
National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China;
3.
Ministry of Agriculture Key Laboratory of Agricultural Equipment in the Middle and Lower Reaches of the Yangtze River, Wuhan 430070, China

Corresponding author: WANG Qiao-Hua, wqh@mail.hzau.edu.cn

Received Date: 20 June 2020
Revised Date: 22 October 2020
Fund Project:
This work was supported by the National Natural Science Foundation of China (No. 31871863).

Abstract: Egg preservation is of importance factor in the process of storage and transportation. To explore the effect of carbon dioxide on the storage quality and extend the shelf-life of eggs, fresh eggs, as the research subject in the study, were stored in the storage boxes with CO₂ at concentration of 0.03% (Air concentration), 5%, 10% and 20% (Divided into Group A, Group B, Group C and Group D, respectively). Furthermore, the study had an investigation into the impacts of CO₂ on the respiration intensity and freshness of eggs as well as the Grey Relational Analysis between index values and respiration intensity, which would provide theoretical support for egg storage, transportation and preservation. Under the general environment (25℃ and 65% humidity), the respiration of eggs in Group B, C and D were inhibited and the respiration intensity were weak, while the respiration intensity of Group A gradually decreased from strong to weak over time. The pH value of Group A was higher than the other three groups. The colonies formed in 5 days in Group A and in 15 days in the other three groups. Colonies count in Group A was about 60 times of that of the other three groups after storage for 45 days. In comparison with Group A, the rates of decrease of the egg Haugh units and egg yolk index in Group B, C and D were gentler, and the shelf-life of Group A was longer than that of Group B, C and D. In a word, the CO₂ at concentration of over 5% could effectively inhibit the respiration of eggs so as to achieve bacteriostat and preservation, and the most suitable CO₂ concentration was 10% among the four groups. There was a strong correlation between the respiration intensity and Haugh unit, yolk index as well as pH value, and the colonies count had the least effect on the respiration intensity.

Key words:

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1.
沈阳化工大学材料科学与工程学院沈阳 110142

二氧化碳浓度对鸡蛋呼吸强度及品质的影响

通讯作者: 王巧华, wqh@mail.hzau.edu.cn

English

Effect of Concentration of Carbon Dioxide on Respiration Intensity and Quality of Eggs

Corresponding author: WANG Qiao-Hua, wqh@mail.hzau.edu.cn

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

二氧化碳浓度对鸡蛋呼吸强度及品质的影响

通讯作者: 王巧华, wqh@mail.hzau.edu.cn

English

Effect of Concentration of Carbon Dioxide on Respiration Intensity and Quality of Eggs

Corresponding author: WANG Qiao-Hua, wqh@mail.hzau.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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