贮藏温度对熟鸡蛋质构影响的分析  

Effect of Storage Temperature on the Quality of Boiled Eggs

作　　者：葛帅[1] 郭小虎[1] 白康[1] 陈辉[1] 王超 黄仁录[1] 

机构地区：[1]河北农业大学动物科技学院,河北保定071000 [2]河北省畜牧站,河北石家庄050035

出　　处：《中国家禽》2013年第3期32-34,共3页China Poultry

基　　金：国家蛋鸡产业技术体系(CARS-41-K18)

摘　　要：为研究贮藏温度对鸡蛋质构的影响,选取新鲜刚产出鸡蛋64个,随机分为2组,试验Ⅰ组贮藏温度4℃,试验Ⅱ组贮藏温度18℃,每组4个重复,每个重复8个鸡蛋。第3、6、9、12天每个重复分别取2个鸡蛋煮熟后对其质构进行比较分析。结果表明,4℃贮藏的鸡蛋质构变化比18℃条件下的大。4℃贮藏条件下,随着贮藏时间的延长,熟鸡蛋蛋白的硬度、咀嚼性和胶黏性与蛋黄的弹性、咀嚼性、胶黏性和内聚性均呈现上升的趋势,而黏附性则有所下降,4℃贮藏下蛋黄弹性增加比18℃明显。In order to study the effect of the storage temperature on the egg quality,64 fresh eggs were randomly divided into two groups,storage temperatures were 4 ℃ and 18 ℃ respectively,each group had four repeats,each repeat with 8 eggs. At 3th,6th,9th,12thday,2 eggs of each repeat were cooked for quality analysis. The results showed that the change of texture quality under 4 ℃ was greater than that under 18℃. At 4℃,the hardness,chewiness and cohesiveness of egg white and the springiness, chewiness, cohesiveness, ratio of yolk slowly rised with storage time, but gumminess declined with the storage time. The change of springiness of yolk under 4 ℃ was greater than that under 18 ℃.

关 键 词：温度 鸡蛋 品质 质构 

分 类 号：S664.2[农业科学—果树学]