常温保存条件下砂壳鸡蛋和正常鸡蛋蛋品质变化比较

Quality Comparison of Sand-shell Eggs and Normal Eggs during Room Temperature Storage

为探讨砂壳鸡蛋和正常鸡蛋在常温保存条件下蛋品质变化的差异，试验挑选砂壳鸡蛋和正常鸡蛋各240个在室温（16~22℃）条件下保存，在第3、7、11、16、21、28、36天随机取30个砂壳鸡蛋和30个正常鸡蛋检测鸡蛋品质指标。结果显示：随着保存时间的延长，两种鸡蛋的蛋黄膜强度、蛋黄系数、哈氏单位逐渐下降（P〈0．05），蛋白水分逐渐下降（P〈0．05），蛋黄水分无明显变化（P〉0．05），以上指标两种鸡蛋之间均无显著差异（P〉0．05）；蛋黄比率显著升高（P〈0．05），两种蛋之间蛋黄比率差异显著（P〈0．05）。

In order to compare the quality of sand-shell eggs and normal eggs during room temperature storage, 240 sand-shell eggs and 240 normal eggs were selected and stored under room temperature （16 to 22 ℃ ）. On the day 3,7, 11,16,21,28 and 36,30 sand-shell eggs and 30 normal eggs were randomly selected and egg quality index were detected. Results showed that the yolk membrane strength, yolk index and Haugh unit of eggs decreased during storage time （P〈0.05）,There were no significant difference between sand-shell eggs and normal eggs （P〉0.05）. White moisture decreased （P〈0.05） and white moisture of the sand-shell eggs and normal eggs had no significant difference （P〉0.05）. Yolk moisture was no significant change （P〉0.05）,there was no significant difference （P〉0.05） between sand-shell eggs and normal eggs. Yolk proportion increased with storage time （P〈0.05）, and there was significant difference between sand-shell eggs and normal eggs （P〈0.05）.