摘要
为明确鸡蛋物流过程中品质变化规律,建立了25℃与0℃下蛋黄系数、哈夫单位、鸡蛋质量随贮藏时间变化的数学模型,可据此确定不同贮藏时间鸡蛋的新鲜程度,预测货架期。针对鸡蛋出库后难以继续保存的问题,测定了温度波动下蛋黄系数、哈夫单位和蛋白pH随贮藏时间的变化,温度波动引起的结露加速了鸡蛋的品质下降,使货架期缩短。
To clarify the quality variation of eggs in the logistics process, the mathematical model of yolk index, haugh unit and egg weight variation with storage time was established, whereby to determine the freshness in different storage time, and to predict shelf life. It＇s difficult to continue to save after out of cold storage, in view this problem, changes of yolk index, haugh unit and pH value with storage time in the case of temperature fluctuations were measured. Condensation caused by temperature fluctuations accelerated the decline of egg quality, and shortened shelf life.
出处
《食品科技》
CAS
北大核心
2011年第8期50-53,共4页
Food Science and Technology
基金
"十一五"国家科技支撑计划项目(2006BAD2207)
