不同贮藏温度对鸡蛋呼吸强度及品质的影响  

Effect of Storage Temperature on Respiratory Intensity and Quality of Eggs

作　　者：刘美玉[1] 连海平 任发政[3] 

机构地区：[1]河北工程大学农学院,河北邯郸056021 [2]邯郸县农牧局,河北邯郸056001 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2011年第6期270-274,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD22B04)

摘　　要：研究贮藏温度对鸡蛋呼吸强度和品质的影响。将鸡蛋样品置于不同温度的恒温贮藏库内贮藏一个月,进行呼吸强度和品质测定。结果表明:鸡蛋呼吸强度随贮藏温度升高而升高,4℃能有效地抑制鸡蛋的呼吸强度;4℃和25℃贮藏30d时,鸡蛋均有呼吸高峰出现,且冷藏蛋呼吸高峰值比25℃贮藏低约40%,峰期延迟3d;贮藏时间延长,鸡蛋质量损失率和气室直径增加,且高温下质量损失率增加幅度大于气室直径增加幅度;鸡蛋4℃条件冷藏哈夫单位降低较慢,第30天仍保持AA级,而25℃条件贮藏哈夫单位急速下降,第6天降到A级蛋下限。In this study,the effect of storage temperature on the respiratory intensity and quality of eggs was investigated.Results indicated that the respiratory intensity of eggs was increased with increasing storage temperature and was inhibited effectively during storage at 4 ℃.The respiratory peak occurred at 4 ℃ and 25 ℃,respectively,during 30 days of storage.The respiratory peak of eggs stored at 4 ℃ was reduced by 40% and had a 3 day delayed occurrence when compared with those stored at 25 ℃.Increased weight loss rate and air cell diameter in eggs were observed during the extension of storage time.Haugh unit exhibited a slow decrease at 4 ℃ and the eggs still remained at AA grade until the 30th day of storage.In contrast,Haugh unit revealed a dramatic decrease at 25 ℃ and the grade of the eggs was decreased to A until the 6th day of storage period.

关 键 词：鸡蛋 贮藏温度 呼吸强度 质量损失率 哈夫单位 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]