鸡蛋浸泡贮存过程中鲜度变化研究

Fresh change from eggs immersed to stere

通过对鸡蛋浸泡贮存１０个月的鲜度变化观测，发现１～３ｄ蛋龄蛋在浸泡贮存过程中蛋黄系数、浓蛋白含量、气室、散黄率和哈夫值，与鲜蛋相比变化不大，ｐ＞０．０５，且１ｄ蛋龄蛋鲜度变化幅度小于３ｄ蛋龄蛋．

Based on observation and the measure of fresh targets of the eggs, It is founol that there is not big change in the yolk coefficient, the content of dense protein, the air chamber, the rate of broke up yolk and the value of Haugh. Eggs laid one or three days ago have been immersed to store for ten months (p>005) and the indet of fresh change of eggs laid one days ago is less than that of egge laid three days ago.