贮藏条件与禽蛋品质的相关性研究

Correlation between storage conditions and quality attributes of egg

为了比较不同贮藏条件对禽蛋品质的影响,将鸡蛋、鸭蛋和鹅蛋置于5、10、20、30℃贮藏30d,分析3种禽蛋品质变化与贮藏条件相关性规律。结果表明:贮藏温度对禽蛋品质的影响显著,高温贮藏加速禽蛋品质下降;禽蛋品质随贮藏时间延长而下降;除哈夫单位,3种禽蛋品质可以用相同品质指标来衡量。拟合方程的判定系数表明,贮藏过程中失重率和整蛋pH变化可以用零级反应动力学方程表征,哈夫单位和蛋黄指数变化规律可以用一级反应动力学方程表征。品质变化动力学级数与禽蛋品种无关,不同种类禽蛋在贮藏过程中品质变化规律基本相似。

Studies were conducted to evaluate the effects of storage conditions on quality attributes of eggs. Hen, duck and goose eggs were stored at 5, 10, 20, 30 ℃ for 30 days to analysis the correlation between quality attributes of three kinds of eggs. Results showed that quality attributes of eggs were significantly affected by storage temperature, especially for higher temperature. Quality attributes of eggs decreased with storage time. Except for Haugh unit, other attributes of three kinds of eggs could be assessed by the same criterion. R2 of fitting equation indicated zero-order and first-order kinetic equation could reveal changes of weight loss and whole egg pH, Haugh unit and yolk index, and the order of kinetic equation was not related to egg kinds. Changes of quality attributes of different kinds of shell eggs were similar.