不同储藏方式对鸡蛋品质的影响

 为探讨夏季常温保存和低温冷藏两种储藏方式对鸡蛋品质的影响，选择540个鸡蛋随机分为9组，1组当天测定蛋品质，3组置于28.31 ℃、湿度为68.13%的室温下保存，5组置于4~8 ℃的冷藏室保存，分别于第7、14、21、42和56 d测定蛋品质。结果表明，常温储藏的鸡蛋随着存放时间延长，鸡蛋品质不断下降，储藏21 d后，蛋重降低5.30%（P<0.05），蛋壳厚度变薄（P<0.05）；哈氏单位随着储藏时间的延长迅速下降，第0 d比第21 d的哈氏单位值高59.18%（P<0.05）；蛋黄比率随储藏时间的延长有不断变大的趋势，第0 d的蛋黄比率比第21 d低15.58%（P<0.05）。低温冷藏的鸡蛋储藏到21 d时，仅哈氏单位比第0 d低6.78%（P<0.05）；冷藏到56 d时，蛋重和哈氏单位比第0 d分别降低5.63%和15.07%（P<0.05），蛋黄比率提高了5.21%（P<0.05）。试验表明,鸡蛋在室温下的新鲜度适宜保存期不应超过21 d；低温冷藏时可以保存到56 d。

Effects of Different Storage Methods on Egg Quality

The experiment was conducted to study the effect of two storage methods under room temperature and low temperature on egg quality in summer.540 eggs were randomly divided into nine group,one group was used to measure egg quality on the first day,three groups were placed in the room with temperature 28.31℃ and relative humidity 68.13%,and five groups were stored at 4~8 ℃.Egg quality was measured on the day 7,14,21,42,56 respectively.The results showed that egg quality stored at room temperature declined gradually along with preservation time,the average egg weight reduced by 5.30%(P<0.05) and the shell thickness thinned(P<0.05) after 21 days.Haugh unit descended quickly and the values of Haugh unit of fresh eggs was 59.18% higher than that of eggs stored for 21 days(P<0.05).The percentage of yolk became bigger along with preservation time and the value of percentage of yolk of fresh eggs was 15.58% lower than that of eggs stored for 21 days(P<0.05).The egg quality of eggs stored at low temperature for 21 days was better and the Haugh unit reduced by 6.78% than fresh eggs(P<0.05).The values of average egg weight and Haugh unit of eggs stored for 56d were 5.63% and 15.07% lower than that of fresh eggs(P<0.05),respectively,and the percentage of yolk increased 5.21%(P<0.05).In conclusion,the suitable preservation time of eggs under room temperature and low temperature were 21 days and 56 days in the experiment,respectively.