鸡蛋新鲜度与影响因素的灰色关联分析

Grey relative analysis between the egg freshness and its influencing factors

哈夫单位作为衡量鸡蛋新鲜度的重要指标,在贮藏过程中受到各种因素的影响,现提出应用灰色关联方法分析鸡蛋新鲜度与各影响因素之间的关系,首先计算了哈夫单位与影响因素之间的灰色关联度;然后根据关联度数值,得到各因素对鸡蛋新鲜度的影响程度,并进行了理论分析。结果表明,对不同贮藏期的鸡蛋,比重是影响其新鲜度的首要因素,而蛋壳强度的影响最小。随着贮藏期的增加,均蛋形指数对新鲜度的影响程度逐渐减弱,而鸡蛋质量的影响则逐渐增强。灰色关联的分析结果可为鸡蛋的检测与品质管理提供重要的理论依据。

Freshness is an important index for the measurement of egg＇s quality and it is affected by different factors during storage.In this study,the grey relative degrees between the Haugh Unit and influencing factors of egg freshness were calculated based on the grey theory.And then,the importance of influencing factors was ranked according to the grey relative degree.Furthermore,the relations between Haugh Unit and these factors were analyzed theoretically.It was concluded that egg specific gravity was the first important influencing factor,while the egg freshness was affected by the eggshell strength most slightly.With the increase of storage time,the importance of egg-shaped index became weaken,but the egg weight factor was becoming more important.The results suggested that the grey theory presented in this paper might provide a new and effective way for comprehensive analysis of the relationship between egg freshness and influencing factors.