摘要
以哈尔滨市售的林甸鸡蛋、绿色鸡蛋、笨鸡蛋与笼养鸡蛋为研究对象,分析比较4种鸡蛋品质(蛋重、蛋黄色泽和比重等)和营养成分(水分、蛋白质和粗脂肪含量等)的差异。结果表明,林甸鸡蛋、绿色鸡蛋的蛋黄颜色均显著高于笨鸡蛋和笼养鸡蛋(p<0.05);林甸鸡蛋、绿色鸡蛋和笨鸡蛋的蛋壳厚度显著高于笼养鸡蛋(p<0.05);林甸鸡蛋的蛋黄比例显著高于笨鸡蛋、笼养鸡蛋和绿色鸡蛋(p<0.05);4种鸡蛋蛋比重、蛋形指数和哈夫单位之间无显著性差异(p>0.05);林甸鸡蛋的水分含量显著低于其他三种鸡蛋(p<0.05),而灰分、蛋白质含量和粗脂肪则显著高于其它3种鸡蛋(p<0.05);4种鸡蛋中,林甸鸡蛋的胆固醇含量高达1 156.31 mg/g,显著高于绿色鸡蛋和笼养鸡蛋(p<0.05)。
Four kinds of eggs involving Lindian egg, green egg, stupid egg and cage egg commercialized in Harbin were chosen to analyze the egg quality （weight, yolk color and proportion, etc.） and nutrients （moisture, protein content and fat content, etc）. The results showed that the yolk color of Lindian egg and green egg was significantly higher than that of stupid egg and cage egg （p〈0.05）. The shell thickness of Lindian egg, green egg and stupid egg was significantly thicker than that of cage egg （p〈0.05）. The yolk ratio of Lindian egg was significantly higher than that of the others （p〈0.05）. There was no significant difference in egg proportion, egg shape index and Haugh unit among the four kinds of eggs （p〉0.05）. The moisture content of Lindian egg was the lowest （p〈0.05）, while the ash, protein and crude fat content were significantly higher than that of the others （p〈0.05）. The cholesterol content of Lindian egg （1 156.31 mg/g） was the highest among the four kinds of eggs, and was significantly higher than that of green egg and cage egg （p〈O.05）.
出处
《食品工业》
北大核心
2017年第5期289-292,共4页
The Food Industry
基金
东北农业大学实验中心开放项目(10600376c)
