研究纳米植物糖原与壳聚糖混合膜对鸡蛋保鲜效果的影响。设置3个组别进行试验，分别是空白组，45℃处理组，植物糖原组，通过感官评定和测定鸡蛋气室高度、蛋黄高度、失水率、哈夫单位、蛋清pH值和鸡蛋总菌数来评价鸡蛋的保鲜效果。结果表明纳米植物糖原涂膜组的鸡蛋的各项指标均优于空白组和45℃处理组；贮藏30 d后植物糖原涂膜保鲜感官评定蛋黄扁平、浓蛋清几乎看不见、系带极细，脱落，测得涂膜组鸡蛋气室高度为4 mm，蛋黄指数为0.66，失水率为3.01%，哈夫单位为72.5，蛋清pH值为7.5，菌落总数为785 cfu/g。%Effect of nano plant glycogen mixed with chitosan membrane on egg preservation was investigated in this research.And three groups which were the blank group,45 ℃ procesing group,phytoglycogen group,re-spectively.Through the sensory evaluation and measurement of the chamber height,yolk height,the filtration rate,hough units,pH value and the total number of bacteria of eggs,results showed that coating group of the in-dicators were better than the blank group and 45℃procesing group. After 30 days,the results showed that the egg yolk of coating group egg yolk was flat and thick egg white was almost invisible. Further more,the chamber height of the coating group egg was 4 mm,egg yolk index was 0.66,the water loss rate was 3.01%,haugh unit was 72.5,egg white pH 7.5,a total of bacterial of eggs was 785 cfu/g respectively.
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