期刊论文

Study on Gelation and Foaming of Egg White during Cold Storage

中文

中国家禽

1004-6364

2018

40

24

30-33

10.16372/j.issn.1004-6364.2018.24.007

“十三五”国家重点研发计划项目（2018YFD0400304）；

本校为第一机构

将巴氏杀菌蛋清液在4℃下冷藏0～13 d,测定储藏期间蛋清液起泡性和凝胶性的变化。结果表明:在冷藏期间,蛋清液起泡性先下降后上升,鲜蛋的起泡性为0.691,第9天蛋清液起泡性达到较低值0.283,较鲜蛋样降低59.04%;泡沫稳定性先上升后下降,鲜蛋泡沫稳定性为0.926,冷藏第8天达到较大值0.955,较鲜蛋样增高3.13%;凝胶强度呈波浪式变化,鲜蛋液凝胶强度为935.095 g/cm2,第4天达到较低值540.282 g/cm2,较鲜蛋样降低42.22%,第11天达到较大值1 408.763 g/cm2,较鲜蛋样增加50.65%;凝胶弹性也呈波浪式变化,第5天和第10天凝胶弹性较大,分别为1.579和1.908。由此可知,蛋品加工若要利用起泡性,不应将蛋清液冷藏;若...

In this study,the pasteurized egg white was chilled at 4℃ for 13days,and the change in egg white foaming and gelation during storage was measured.The results showed that during the cold storage period,the foaming property of egg white liquid decreased at first and then increased.The foaming property of fresh egg was 0.691.On the 9th day,the foaming property of egg white liquid reached a low value of 0.283,which was 59.04%lower than that of fresh egg.The foam was stable.The sex firstly rised and then fell.The stability of fresh egg foam was 0.9...