浅析蛋品新鲜度的检验方法及评价

Brief analyses on test method and evaluation of freshness of egg products

蛋品作为人类主要的动物性食品之一,可提供人类必需的各种营养成分,如优质蛋白质、脂肪酸、碳水化合物、矿物质和维生素等营养物质;还含有人类大脑和神经系统发育所必需的磷脂等,且其消化吸收率达95%以上,几乎完全能为人体所吸收。但是,不符合卫生要求的蛋品,不仅能导致人类食物中毒,还可成为禽类疾病流行的因素;此外由于蛋在保存过程中,受到外界温度、湿度、包装材料的状态、收购时蛋的品质和保存时间等的影响,都会使蛋品发生生理的、物理的或化学的变化,所以对蛋类进行卫生检验具有重要的意义。

Egg products were one of the major animal foods of human. It could provide all the nee- essary nutrients for human, such as high quality protein, fatty acids, carbohydrates, minerals and vitamins and other nutrients. It also contained necessary phospholipids for the human brain and nervous system development. Its digestion and absorption rate were more than 95%, and it was almost entirely utilized by human body. But eggs which were not conforming to the hygienic requirements not only could cause human food poisoning, but also become poultry epidemic factors. In addition the effects of outside temperature, humidity, status of packaging materials and the purchased egg quality and saving time on eggs during preservation could make the egg physiological, physical or chemical change. So it was of great significance to conduct sanitary inspection on eggs.