鸡蛋壳暗斑形成及影响因素研究进展

Research progress on formation and influencing factors of eggshell dark spots

暗斑蛋是蛋壳表面出现一种肉眼可见色泽灰暗或浅褐色斑点的鸡蛋。暗斑主要为鸡蛋内容物水分渗透并积聚在蛋壳形成,与蛋壳质量下降密切相关,又受到高温高湿、微生物活动等环境因素影响。文章综述了蛋壳结构及温度、湿度、微生物、储存时间等环境因素对蛋壳暗斑形成、变化的影响,并对暗斑蛋蛋品质变化等进行归纳,以期深入了解鸡蛋壳暗斑形成、变化规律及影响因素,减少暗斑的形成,维持鸡蛋的新鲜度,降低暗斑蛋的负面影响。

The translucent egg is an egg with some visible dark or light brown spots on the surface of eggshell. The spot is mainly caused by water penetration and accumulation of egg contents in the eggshell, which is closely related to the decreasing quality of eggshell and external environment factors such as high temperature, high humidity and microbial activities. This article summarized the formation and influencing factors of eggshell dark spots, which included shell structure, temperature, humidity, microbes, storage time and other environmental factors. Moreover, the article concluded the change of egg quality with the formation of dark spots, so as to further understand the formation, changing rules and influencing factors of translucent egg, reduce the formation of dark spots, maintain the freshness of eggs, and reduce the negative impact of translucent eggs.