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当前位置: 首页 > 文章 > 高静压加工对新鲜蛋液微生物及品质的影响 食品科学 2015,36 (1) 64-68
Position: Home > Articles > Effect of High Hydrostatic Pressure on Microorganisms and Quality of Fresh Liquid Eggs FOOD SCIENCE 2015,36 (1) 64-68

高静压加工对新鲜蛋液微生物及品质的影响

作  者：
白洁;陶国琴;彭义交;李玉美;刘丽莎;吕晓莲;田旭;郭宏
单  位：
北京食品科学研究院;北京二商集团有限责任公司
关键词：
高静压;新鲜;蛋液;微生物;品质
摘  要：
研究在不同处理压力和时间条件下,高静压对新鲜全蛋液微生物(细菌总数、大肠菌群)、色泽、乳化特性(乳化活力、乳化稳定指数)及起泡特性(起泡性、泡沫稳定性)的影响。结果表明:200 MPa处理10 min,全蛋液微生物指标已符合国家标准;相比空白组,400 MPa处理10 min,全蛋液乳化活力及乳化稳定性显著增加,300 MPa处理20 min及400 MPa处理10 min全蛋液起泡性较好,而400 MPa处理10~15 min及500 MPa处理5~15 min可使全蛋液颜色更鲜亮。综上,适当的高静压处理可使全蛋液达到有效杀菌且改善其品质的目的。
译  名：
Effect of High Hydrostatic Pressure on Microorganisms and Quality of Fresh Liquid Eggs
作  者：
BAI Jie;TAO Guoqin;PENG Yijiao;LI Yumei;LIU Lisha;L Xiaolian;TIAN Xu;GUO Hong;Beijing Food Research Institute, Beijing Academy of Food Sciences;Beijing Er Shang Group Co. Ltd.;
关键词：
high hydrostatic pressure(HHP);;fresh;;liquid egg;;microorganism;;quality
摘  要：
The effects of high hydrostatic pressure processing(HHP) at different pressures for different time periods on inactivation of microorganisms including total aerobic bacteria(TAB) and coliform microflora, color, emulsifying properties(emulsifying activity and emulsion stability index), and foaming properties(foamability and foam stability) of liquid whole eggs(LWE) were studied. The results showed that the microbiological quality of LWE was up to the national standard after the processing at 200 MPa for 10 min. As compared with control samples, the emulsifying activity and emulsion stability of LWE were significantly enhanced after the processing at 400 MPa for 10 min, the foaming capacity was increased by HHP at 300 MPa for 20 min or 400 MPa for 10 min. The color of HHP-treated LWE was brighter at 400 MPa for 10–15 min or 500 MPa for 5-15 min. Therefore, proper HHP treatment could achieve the purpose of sterilizing LWE and meanwhile improving its quality.

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