运输后贮藏过程中鸡蛋品质变化的研究

Study on Hen Egg Quality during Storage after Transportation

本研究以罗曼粉鸡鸡蛋为原料,分别使用轿车、厢式货车进行实际运输实验,记录运输振动情况,测定运输后常温贮藏期间鸡蛋的失重率、哈夫单位、蛋黄指数、蛋清pH和蛋黄膜强度等指标,得到鸡蛋新鲜度变化情况。结果表明,运输振动强度方面,轿车车厢低于货车内部,货车内部振动强度由小至大分别是前下、前上、后下和后上,各位置垂直方向加速度均显著(P<0.05)强于水平方向。贮藏期间鸡蛋新鲜度不断下降,后上组哈夫单位下降最快,贮藏21 d时与对照组存在显著差异(P<0.05),实验组鸡蛋蛋黄膜强度显著(P<0.05)低于对照组。贮藏期间鸡蛋失重率上升,蛋黄指数下降,蛋清pH升高,但各组间差异均不明显。说明运输中的振动能够加速贮藏期间鸡蛋新鲜度的下降,且运输时振动强度越大,其对鸡蛋品质影响越大。本研究为今后深入探索振动对鸡蛋贮藏期间品质变化机理和禽蛋产业的发展提供参考。

In this study,eggs of Lohmann pink laying hens were used as raw materials to carry out actual transportation experiments with cars and vans respectively,the transportation vibration was recorded,and the weight loss rate,Hough unit,yolk index,egg white pH and vitelline membrane strength of eggs during storage at room temperature after transportation were measured so as to obtain the changes of egg freshness.The results showed that the car compartment was lower than the interior of the vans in terms of transport vibration intensity,and the interior vibration intensity of the truck varies from small to large,including the front-bottom(FB),front-top(FT),rear-bottom(RB)and rear-top(RT)respectively.The vertical acceleration was significantly(P<0.05)stronger than horizontal direction.The egg freshness decreased continuously during the storage period,and the Hough unit decreased the fastest in the RT group,which was significantly different(P<0.05)from the control group on the 21st day of storage,and the vitelline membrane strength of the experimental groups was significantly(P<0.05)lower than that of the control group.During storage,the weight loss rate rose,the yolk index fell,the egg whites pH were higher,but the differences between the groups were unclear.It was explained that the vibration in the transportation could accelerate the decline of the freshness of the eggs during the storage period,and the greater the vibration intensity of the transportation,the greater the effect on the quality of the egg.This study provides reference for further exploration of the mechanism of vibration on quality change during egg storage and the development of poultry egg industry.