贮藏温度变化对壳蛋新鲜度的影响

Effect of Storage Temperature Change on Freshness of Shell Eggs

该文以新鲜罗曼粉壳蛋为研究对象,研究4个贮藏温度变化处理组壳蛋新鲜度指标的变化,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、浓稀蛋白比和蛋清pH。结果表明,贮藏10~30 d,处理组2、处理组3、处理组4的失重率显著升高(P<0.05),而气室高度和浓稀蛋白比显著降低(P<0.05),除对照组外,所有处理组壳蛋pH呈现先升高后下降的趋势,处理组3和处理组4的蛋黄指数下降趋势更为明显。对照组和处理组1壳蛋的哈夫单位、蛋黄指数和浓稀蛋白比显著高于(P<0.05)处理组3和处理组4。在贮藏10~20 d时,处理组2的壳蛋pH显著高于(P<0.05)对照组和处理组1。因此,如果前10 d常温贮藏温度≥20℃时,引起壳蛋失重率的增加和哈夫单位的下降,与低温(4℃)贮藏相比,采用贮藏温度变化(常温-低温)贮藏壳蛋更容易引起壳蛋新鲜度指标的下降。

This research investigated egg freshness of Roman pink in 4 storage temperature change groups.The shell eggs were storage for 0,10,20,30 d,and weight loss,gas chamber height,Haugh unit,yolk index,thick-to-thin albumen ratio and albumen pH of all shell egg experiment groups were evaluated.The results showed that weight loss increased significantly(P<0.05),whereas gas chamber height and thick-to-thin albumen ratio decreased significantly(P<0.05) in shell eggs of treatment group 2,group 3 and group 4.The pH of all experiment group eggs(except control group) firstly increased and then decreased.The significant decrease(P<0.05) of yolk index was detected in eggs of treatment group 3 and group 4.The Haugh unit,yolk index and thick-to-thin albumen ratio in control and treatment group 1 shell eggs were significantly higher than that of treatment group 3 and group 4.The pH of treatment group 2 shell eggs,stored for 10~20 days,was significant(P<0.05) higher than that of control and treatment group 1.Therefore,the shell eggs stored for first 10 days at ambient temperature(≥20 ℃),showed significant increase of weight loss and decrease of Haugh unit.The results of this study indicate that the freshness of the shell eggs following storage temperature change treatments is more prone to deterioration compared with that of low temperature storage(4 ℃).