Carboxymethyl chitosan co-mixed fresh-keeping agent and film-coating fresh-keeping method for fresh egg

A technology of carboxymethyl chitosan and film-coating preservative, which is applied in the field of egg coating-preserving production, can solve problems such as limited application, and achieve the effects of low production cost, improved surface smoothness, and good bacteriostatic properties.

Inactive Publication Date: 2014-04-30
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are various types of coating materials reported in the field of fresh egg coatings. Among them, chitosan and its derivatives, which are widely used in the coating preservation of fruits and vegetables, are gradually favored. H

Method used

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  • Carboxymethyl chitosan co-mixed fresh-keeping agent and film-coating fresh-keeping method for fresh egg
  • Carboxymethyl chitosan co-mixed fresh-keeping agent and film-coating fresh-keeping method for fresh egg
  • Carboxymethyl chitosan co-mixed fresh-keeping agent and film-coating fresh-keeping method for fresh egg

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Accurately weigh 5 g of carboxymethyl chitosan, then add 1.7 g of glycerin and 1.7 g of calcium chloride, and place in 500 mL of deionized water, heat and stir in a water bath, and cool to room temperature for later use. Afterwards, 60 complete and fresh eggs were selected, washed and dried, and then coated with a prefabricated carboxymethyl chitosan blended preservative. After it was naturally air-dried, it was weighed and marked. Store the experimental group treated with film preservation and the control group without treatment at 20-25°C until the control group loses its yellow color, and regularly detect changes in the freshness index of eggs. The results show that: after 61 days of preservation of eggs by the above-mentioned carboxymethyl chitosan blend coating agent, the weight loss rate of the eggs is 8.16%, the yolk index is 0.32, and the Hough unit is 62.5. According to SB / T 10638-2011 fresh According to the egg grading standard, it still belongs to A grade.

Embodiment 2

[0033] Accurately weigh 25 g of carboxymethyl chitosan, then add 10 g of glycerin and 8.3 g of calcium chloride, put in 500 mL of deionized water, heat and stir in a water bath, and cool to room temperature for later use. Afterwards, 60 complete and fresh eggs were selected, washed and dried, and then coated with a prefabricated carboxymethyl chitosan blended preservative. After it was naturally air-dried, it was weighed and marked. Store the experimental group treated with film preservation and the control group without treatment at 20-25°C until the control group loses its yellow color, and regularly detect changes in the freshness index of eggs. The results show that: after 61 days of preservation of the eggs by the above-mentioned carboxymethyl chitosan blend coating agent, the weight loss rate of the eggs is 5.15%, the yolk index is 0.35, and the Hough unit is 68.2. According to SB / T 10638-2011 fresh According to the egg grading standard, it still belongs to A grade.

Embodiment 3

[0035] Accurately weigh 7.5 g of carboxymethyl chitosan, then add 3.75 g of glycerin and 2.5 g of calcium chloride, put in 500 mL of deionized water, heat and stir in a water bath, and cool to room temperature for later use. Afterwards, 60 complete and fresh eggs were selected, washed and dried, and then coated with a prefabricated carboxymethyl chitosan blended preservative. After it was naturally air-dried, it was weighed and marked. Store the experimental group treated with film preservation and the control group without treatment at 20-25°C until the control group loses its yellow color, and regularly detect changes in the freshness index of eggs. The results show that: for eggs without any coating preservation treatment, more than 90% of the eggs have loose yellow at 45 days, and after 61 days, the eggs of the above-mentioned carboxymethyl chitosan blended coating agent are fresh. The weight loss rate is 7.13% (see figure 1 ), the yolk index is 0.31 (see figure 2 ), t...

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Abstract

The invention relates to a carboxymethyl chitosan co-mixed fresh-keeping agent and a film-coating fresh-keeping method for a fresh egg, and belongs to the egg product fresh-keeping field. The chicken egg fresh-keeping agent is obtained by mixing the following components in a pure water solution: carboxymethyl chitosan, glycerin and calcium chloride. The carboxymethyl chitosan co-mixed fresh-keeping agent coats the surface of a cleaned and dried egg by a solution-soaking method, and then natural air drying is carried out. The prepared fresh-keeping agent has the advantages of wide sources, no toxicity, no pollution, and biodegradability; and moreover, carboxymethyl chitosan has good bacteriostasis performance, and the preparation cost is low. The egg fresh-kept by the fresh-keeping agent still belongs to an A-grade egg after being placed for two months at the normal temperature. The method is also suitable for fresh keeping of other fowl eggs.

Description

technical field [0001] The invention relates to the field of fresh-keeping egg coating production, and in particular refers to a technology for keeping eggs fresh by using a carboxymethyl chitosan blend solution as a coating fresh-keeping agent and adopting a soaking coating method. Background technique [0002] Eggs are extremely rich in nutrients, containing a considerable proportion of protein, fat and minerals, as well as rich in amino acids, calcium, iron, zinc and vitamins and other nutrients. In addition, eggs also contain nutrients such as riboflavin, lecithin and cephalin with extremely high nutritional value. Therefore, eggs are also known as "ideal nutrient banks". [0003] In recent years, the egg industry has developed rapidly and the market resources are sufficient, but there is a large backlog of fresh eggs during the peak production season, resulting in serious egg corruption and causing huge economic losses to the egg industry. In addition, fresh eggs are e...

Claims

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Application Information

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IPC IPC(8): A23B5/06
Inventor 孙俊徐斌
Owner JIANGSU UNIV
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