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鸡蛋在贮藏过程中品质变化与力学特性的研究 被引量:9
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作者 杜美兰 罗小飞 +4 位作者 田玉潭 马思丽 马贵程 苏德鹏 李海峰 《食品工程》 2018年第4期52-56,共5页
为建立质构特性无损检测鸡蛋新鲜程度的方法,利用质构仪测量了鸡蛋的质构性质(哈夫单位、蛋壳厚度、蛋壳破裂强度和形变、蛋白高度、卵黄膜强度),同时测量了鸡蛋的pH,分析了鸡蛋在贮藏过程中各个参数随时间的变化规律。分别用Excel、SPS... 为建立质构特性无损检测鸡蛋新鲜程度的方法,利用质构仪测量了鸡蛋的质构性质(哈夫单位、蛋壳厚度、蛋壳破裂强度和形变、蛋白高度、卵黄膜强度),同时测量了鸡蛋的pH,分析了鸡蛋在贮藏过程中各个参数随时间的变化规律。分别用Excel、SPSS软件分析各参数与贮藏时间的相关性,哈夫单位、pH与贮藏时间显著相关,其相关系数(R2)分别为0.958、0.953;卵黄膜强度与贮藏时间无显著相关(P>0.05)。对相关性较显著的参数进行了建模方式比较,分别建立了哈夫单位与贮藏时间的线性方程,蛋清pH与贮藏时间的二次回归方程。研究可为利用质构性质对鸡蛋新鲜程度的快速判断提供理论依据。 展开更多
关键词 鸡蛋贮藏 质构特性 预测模型
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夏季禽蛋保鲜妙法
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《农家之友》 2004年第6期44-44,共1页
1.在鲜蛋上涂上菜油或棉籽油等植物油脂,贮藏期可达30多天。此法适合于气温在25~30℃采用。2.将无损伤的鲜蛋放入清洁池或缸内,倒入2%~3%的石灰水,水面高出蛋面20~25厘米,可保鲜3~4个月。在夏季,池子或缸不要受太阳照晒,保证阴凉通... 1.在鲜蛋上涂上菜油或棉籽油等植物油脂,贮藏期可达30多天。此法适合于气温在25~30℃采用。2.将无损伤的鲜蛋放入清洁池或缸内,倒入2%~3%的石灰水,水面高出蛋面20~25厘米,可保鲜3~4个月。在夏季,池子或缸不要受太阳照晒,保证阴凉通风,还可将蛋放进5%左右的石灰水中浸泡半个小时,捞出晾干,也可保鲜2~3个月。3.把1公斤水玻璃(硅酸钠的水溶液)溶于9公斤热水中,冷却后倒入盛有鸡蛋的缸里,液面高出蛋面5厘米以上,用牛皮纸紧封缸口,置阴凉通风处。 展开更多
关键词 夏季 禽蛋 保鲜方法 容器 鸡蛋贮藏
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Effect of Different Storage Periods on Egg Quality Traits of Ducks
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作者 Chinnadurai Pandian Arumugam Sundaresan +3 位作者 Kamppasamy Sangilimadan Arcot Venugopal Omprakash Mannu Babu Rajamanikam Prabakaran 《Journal of Life Sciences》 2012年第8期871-873,共3页
The present study was conducted in each 20 eggs stored at 65 °F with 75% relative humidity, for a period of 5 weeks (T-I) 4 weeks (T-2), 3 weeks (T-3), 2 weeks (T-4) and 1 week (T-5) with broad end up. ... The present study was conducted in each 20 eggs stored at 65 °F with 75% relative humidity, for a period of 5 weeks (T-I) 4 weeks (T-2), 3 weeks (T-3), 2 weeks (T-4) and 1 week (T-5) with broad end up. The external qualities of eggs like egg weight, length, width and volume were measured. After recording the external qualities the eggs were broken on a glass plate for studying the internal qualities. Storage period had no statistically significant effect on egg weight (g), egg volume (%), shell thickness (mm), shell weight (g) and shell percentage. Egg weight values determined in this present study was between 61.10 and 64.91 g. The egg volume (%), egg shell thickness (mm), shell weight (g) and shell percentage for different storage periods were 87.46 and 98.52, 0.28 and 0.34 5.29 and 5.98; and 8.16 and 9.44 respectively. Yolk weight (g), yolk percentage and albumen percentage was significantly affected (P 〈 0.01) by storage period and the values ranging between 32.20 and 36.40, 48.59 and 58.53 and 32.01 and 43.24 respectively. Storage period had no statistically significant effects on egg shape index and specific gravity. The storage periods on yolk index, yolk colour, albumen index and Haugh unit were statistically significant (P 〈 0.01). Yolk index value decreased significantly when storage period was lengthened. This study concluded that yolk index, yolk colour, albumen index, albumen percentage and Haugh unit were decreased with increase in storage time. 展开更多
关键词 Duck egg storage period quality.
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