大蒜素和液体石蜡对藏鸡蛋涂膜保鲜效果研究OA

In Lhasa,Xizang,the preservation of Tibetan chicken eggs is of great significance for maintaining their quality and facilitating circulation.This paper addresses the preservation needs of Tibetan chicken eggs and conducts a study on the effect of coating preservation using allicin and liquid paraffin.The experiment was carried out under the conditions of room temperature(21～25℃)and relative air humidity(30%～50%)for a 30-day storage test of Tibetan chicken eggs.The results showed that the liquid paraffin coating containing 3‰ allicin(diallyl disulfide)had a significant preservation effect:during the 30-day storage period,the appearance quality of Tibetan chicken eggs treated with this coating remained between Grade A and Grade AA;the main quality indicators(weight loss ratio,yolk index,and Haugh unit)were significantly better than those of the control group(P＜0.000 1,P＜0.000 1,P=0.002 6)and the only cleaned but unpreserved group(P＜0.000 1,P＜0.000 1,P=0.000 8).This study provides a practical technical reference for the preservation of Tibetan chicken eggs,which is helpful to extend their shelf life and enhance their commercial value.