矿物油涂膜保鲜-外文.pdf

490 International Journal of Food Science and Technology 2010, 45, 490–495 Original article Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage 1 1 1 2 1 Wannita Jirangrat, Damir Dennis Torrico, June No, Hong Kyoon No Witoon Prinyawiwatkul * 1 Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA 2 Department of Food Science and Technology, Catholic University of Daegu, Hayang 712–702, South Korea (Received 16 September 2009; Accepted in revised form 27 November 2009) Summary The selected internal qualities (weight loss, Haugh unit, yolk index, and albumen pH) of noncoated and mineral oil-coated chicken eggs during 15 weeks of storage at 4 C and⁄ or during 5 weeks of storage at 25 C were evaluated. Results indicated that, without refrigeration, the noncoated and mineral oil-coated eggs rapidly changed from AA to C and B grades as measured by Haugh unit, respectively, after 5 weeks of storage. However, the AA quality of the noncoated eggs could be maintained under refrigerated storage (4 C) for at least 5 weeks. The mineral oil coating and refrigerated storage (4 C) synergistically minimised weight loss and preserved the albumen and yolk qualities of chicken eggs during a long-term storage. At 4 C, the mineral oil-coated eggs preserved the initial AA grade for at least 15 weeks with l.19% wei