贮藏温度-时间变化对壳蛋新鲜度影响研究

Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness

该文以新鲜罗曼粉壳蛋为研究对象,研究5个贮藏温度-时间变化组壳蛋新鲜度指标变化,分别于0、10、20、30 d检测所有实验组壳蛋失重率、气室高度、哈夫单位、蛋黄指数、浓稀蛋白比、蛋清pH。结果表明,贮藏期间壳蛋失重率、气室高度和蛋清pH显著升高(P<0.05),哈夫单位、蛋黄指数和浓稀蛋白比显著下降(P<0.05)。贮藏20 d时,处理组5壳蛋哈夫单位和蛋黄指数显著高于(P<0.05)对照组1、处理组1、处理组2和处理组3,而失重率、气室高度、蛋清pH较低(P<0.05)。贮藏30 d时,处理组5壳蛋失重率和气室高度显著低于对照组1、处理组1和处理组3(P<0.05),蛋黄指数显著高于对照组1、处理组2、处理组3、处理组4(P<0.05)。除失重率、哈夫单位外,对照组2与处理组5壳蛋新鲜度指标整体差别不大。因此,除了壳蛋自身品质外,需要尽可能延长低温(4℃)贮藏时间,延缓壳蛋新鲜度指标劣变。

In this research the effects of egg freshness during 5 storage temperature-time change treatments were investigated. The weight loss, gas chamber height, Haugh unit, yolk index, thick-to-thin albumen ratio and albumen pH of all experiment group shell eggs stored either for 0, 10, 20 and 30 days were individually evaluated. The results showed that weight loss, gas chamber height and albumen pH of all shell eggs significantly(P<0.05) incresased, while Haugh unit,yolk index and thick-to-thin albumen ratio significantly(P<0.05) decreased during storage. The shell eggs of treatment group 5stored for 20 days, had significant(P<0.05) higher Haugh unit and yolk index, while lower weight loss, gas chamber height and albumen pH than those obtained by control 1, treatment group 1, group 2 and group 3. The shell eggs of treatment group 5 stored for 30 days, had significantly(P<0.05) lower values of weight loss and gas chamber height than those obtained by control group 1 as well as treatment group 1 and group 3, while had significantly(P<0.05) higher contents of yolk index compared with treatment group 2, group 3, group 4 and control group 1 shell eggs. The freshness of shell eggs in treatment group 5 was similar to that of control group 2 during storage. Therefore, In addition to individual quality of shell eggs, lower temperature(4 ℃) for longer time storage may prolong freshness deteriorations of shell eggs.