Nghiên cứu kéo dài thời gian bảo quản trứng ở điều kiện nhiệt độ thường

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.154-163

Bộ sưu tập: Metadata

ID: 460709

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Eggs are nutritious food commodities that are consumed all around the world. Freshness is a major contribution to egg quality. However, eggs are perishable and susceptible to quality losses, and contaminated with certain microorganisms during storage. Currently, there are very few companies such as Ba Huan, CP, and Dabaco in Vietnam operating technology for processing poultry eggs and most of the eggs are sold untreated (no washing or disinfection). The study aims to determine the effect of saline, hot water, and Litsea cubeba essential oil (EO) on the freshness of chicken eggs including weight loss, air cell size, Haugh unit, Yolk index, pH, total viable count properties and shelf life of eggs at 370C storage. The best preservation effect was found in the sample sprayed with L. cubeba EO at 4 mg/mL, followed by dipping in hot water at 650C for 90 s and dipping in saline solution at 0.9% for 30 s to maintain the freshness of egg. The EO-treated egg could remain at average quality for up to 16 days at 370C compared to 7 days of untreated sample. The obtained results demonstrated the potential application of natural products in food preservation.Trứng là mặt hàng thực phẩm bổ dưỡng được tiêu thụ trên toàn thế giới. Độ tươi của trứng là một trong những yếu tố quan trọng đánh giá chất lượng trứng. Tuy nhiên, trứng rất dễ bị hư hỏng và dễ bị giảm chất lượng cũng như bị nhiễm một số vi sinh vật trong quá trình bảo quản. Hiện tại, có rất ít công ty ở Việt Nam như Công ty cổ phần Ba Huân, CP hay DABACO vận hành công nghệ chế biến trứng gia cầm và hầu hết trứng được bán dưới dạng chưa qua xử lý (không rửa hoặc khử trùng). Mục tiêu của nghiên cứu nhằm xác định ảnh hưởng của nước muối, nước nóng và tinh dầu (TD) màng tang L. cubeba đến độ tươi của trứng bao gồm sự giảm khối lượng, đường kính buồng khí, đơn vị Haugh, chỉ số lòng đỏ, pH, vi sinh vật tổng số và thời hạn sử dụng của trứng ở nhiệt độ bảo quản 37oC. Hiệu quả bảo quản tốt nhất là ở mẫu được phun TD nồng độ 4 mg/mL, sau đó là mẫu ngâm nước nóng 65oC trong 90 giây và ngâm dung dịch nước muối 0,9% trong 30 giây trong việc duy trì độ tươi của trứng. Trứng được xử lý bằng TD có thể duy trì chất lượng trung bình lên đến 16 ngày ở 37oC so với chỉ 7 ngày ở mẫu không được xử lý. Kết quả thu được đã chứng minh tiềm năng ứng dụng của các sản phẩm tự nhiên trong bảo quản thực phẩm.

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