Abstract
Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased the particle size and absolute value of the zeta potential. The cross-sectional microstructure of the film showed fewer and smaller pores. The water vapor permeability (WVP) decreased, and the elongation at break (EB) increased significantly. The addition of MgO nanoparticles increased the particle size and reduced the absolute value of the zeta potential. The cross section of the film became denser and more uniform by adding MgO nanoparticles, and the surface hydrophobicity of the film increased, and the EB decreased. After coating the preserved eggs with these films, the weight loss rate, the content of total volatile base nitrogen (TVB-N), and the hardness were lower than that of uncoated preserved eggs. The pH of the uncoated preserved eggs also dropped faster than the coated preserved eggs. Moreover, the preserved egg coated with GBMF had the lowest weight loss rate and the highest sensory score. It can be seen that these three films had a certain preservation effect on preserved eggs, and the GBMF had the best preservation effect.
Highlights
Preserved egg is a traditional processed egg product in China, which has unique flavor, and possesses high nutritional value and anti-inflammatory and antioxidation functions [1,2,3], and it is popular among consumers
In the formula, ∆m stands for water vapor migration, g; L stands for film thickness, mm; A stands for film area, m2 ; t stands for measurement time, h; and ∆p represents the water vapor pressure difference between both sides of the film, kPa
After adding the bacterial cellulose (BC) solution in gelatin, it could be clearly observed that the pores in the gelatin film (GF) were buried, only slight depressions could be seen, and the surface was smoother
Summary
Preserved egg is a traditional processed egg product in China, which has unique flavor, and possesses high nutritional value and anti-inflammatory and antioxidation functions [1,2,3], and it is popular among consumers. It is necessary to study coated materials that are safe and degradable to maintain the quality of preserved eggs during storage and sale. These coating materials can be extracted from various wastes, which improves the waste utilization rate but is environmentally friendly [4]. Metal nanoparticles are widely used in film-forming materials due to their unique nanostructures and excellent physical and chemical properties, and research [12] has shown that the mechanical properties and humidity resistance properties of the gel-based film were significantly improved after blending with nanomaterials. This study is expected to provide some theoretical bases for the use of BC and MgO nanoparticles in the future
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