在储存期间对蛋的质量进行洗,紫外线照射和储存温度的评估
Hui-Chuan Yu1, I-Chi Chen1, Fa-Jui Tan1
1Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
Foods (Basel, Switzerland)
|July 12, 2025
概括
用低酸 (NaOCl) 和紫外线照射对贝蛋进行消毒,可以显著减少细菌. 冰箱储存在四周内进一步提高了卵子的质量和安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 贝蛋容易受到便污染,造成健康风险.
- 微生物对蛋的粘附需要有效的净化策略.
研究的目的:
- 评估低酸盐 (NaOCl) 和紫外线 (UV) 消毒对蛋质量的影响.
- 为了评估四周内在不同温度下储存的效果.
主要方法:
- 将未洗净的对照组与NaOCl (150ppm) 和NaOCl+UV-C处理组合进行比较.
- 监测细菌数量,蛋强度和内部污染.
- 使用基 (OH) 组峰强度分析蛋皮皮层变化.
主要成果:
- NaOCl使细菌数量减少了1.23 log10 CFU/mL;NaOCl + UV-C实现了1.48 log10 CFU/mL的减少.
- 未洗的蛋最初有更坚固的外,但消毒没有影响内部污染.
- 冷却和紫外线处理保存了蛋的质量,减轻了脱水和皮质损伤.
结论:
- NaOCl消毒和紫外线照射有效地减少了贝蛋上的表面细菌.
- 冰箱储存对于保持蛋质量和安全至关重要.
- 结合的消毒和适当的储存确保了更安全的蛋供消费.
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