不同贮存温度条件对鸡蛋品质和质构特性的影响

Effect of Different Storage Temperatures on Egg Quality and Texture Properties

为研究不同贮存温度对鸡蛋品质的影响,选取新鲜刚产出鸡蛋170枚,其中10枚当日进行测定,其余160枚随机分为4组,试验Ⅰ组贮藏条件为冬季室外,Ⅱ组贮藏条件为室内,Ⅲ组贮藏温度4℃,Ⅳ组贮藏温度8℃,试验Ⅰ、Ⅱ组由环境检测箱实时监测环境温度。第7、14、21、28天每组分别取10枚鸡蛋,其中5枚用于测定常规蛋品质,5枚用于测定熟鸡蛋的质构特性。结果表明:随着贮存天数的增加,室内贮存条件下的鸡蛋与新鲜鸡蛋相比极显著降低(P<0.05),蛋壳强度没有显著性变化(P>0.05);室外贮存的熟鸡蛋硬度、咀嚼性、回复性显著性增加(P<0.05),弹性极显著增加(P<0.01),4℃贮存条件下的鸡蛋硬度、弹性、咀嚼性、回复性显著增加(P<0.05),4个贮存条件对熟鸡蛋蛋白的质构影响不大。结果提示,室内贮藏对鸡蛋的常规品质影响很大,而室外贮存和4℃贮存条件对熟鸡蛋的质构影响较大。

To study the effect of different storage temperature on egg quality and texture characteris- tics, a total of 160 fresh eggs were selected and randomly divided into four groups, with group Ⅰ stored outdoor in winter , group Ⅱ stored indoor, group Ⅲ stored at 4 ℃, and group IV at 8 ℃, group Ⅰ and Ⅱ on real-time monitoring by the environment temperature test box. 10 eggs from each group were selcted on day 1,7,14,21,28 to determine egg quality and textural properties of cooked eggs. The results showed that under four different storage conditions,with the increase of storage days, the egg weight, Haugh u- nit, albumen height reduced at varying degrees, and those stored indoor decreased the most （P〈0.05） , eggshell strength revealed no significant difference （P〉0. 05）. With the extending of storage period, cooked egg yolk hardness, elasticity, chewiness, resilience increased and outdoor storage improved their hardness,chewiness and resilience significantly （P 〈 0.05）, and the elasticity highly significantly （P 〈 0.01）. 4 ℃ storage also improved the egg hardness, elasticity, chewiness, resilience significantly （P〈 0.05）. The four storage conditions slightly affected the texture of cooked egg protein. The results sugges- ted that the general quality of indoor-stored eggs were significantly affected, while the outdoor storage and 4 ℃ storage conditions had a greater impact on the texture of cooked eggs, thus providing a theoretical ba- sis for our production and reasonable storage of eggs.