室内自然温度下鸡蛋浸泡贮存后的干放试验

The Experiment in Storing Eggs in the Room Temperature After being Soaked in the AAN Liquid

室内自然温度下使用ＡＡＮ浸泡液浸泡鸡蛋一个月之后捞出干放八个月，气室变化平均不超０．００４ｍｌ，干耗率在４％左右，可食率达９７．４％以上，完好率在９５％以上，蛋黄系数在０．３８４—０．３８６之间，干放蛋的几项鲜度指标与贮前鲜蛋和捞出时的浸泡蛋相比，差异性均不显著，Ｐ＞０．０５。

After the egged are soaked in the AAN liquid for one month,they can bestared up for eight month,in the room temperature. During this period,the changeof the air chamber of the eggs is not beyond 0. 004ml averagely;the rate of drywaste is afout 4% ;the edible rate is over 97. 4%;the rate of the intact eggs is ouer95%;the coefficient of the yolk is between 0. 384-0. 386. Therefore,the differencebetween the indexes of brechness of the dry stored eggs affer being soaked in theAAN liquid for one month and that of fresh eggs and the eggs just after the onemonth's soaking is not ofvious,P>0. 05.