室内室外反复冻融对鸡蛋蛋品质的影响  

Effect of the indoor and outdoor repeated freezing and thawing on the egg quality of hen egg

作　　者：檀晓萌 郝二英 张楠楠[1] 贾淑庚 陈辉[1] 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

出　　处：《黑龙江畜牧兽医（下半月）》2015年第5期43-45,共3页

基　　金：国家蛋鸡产业技术体系建设专项(CARS-41-K18)

摘　　要：为了研究室内室外反复冻融对鸡蛋蛋品质的影响,试验选取新鲜鸡蛋50枚,随机分为对照组(10枚)及试验组(40枚)。对照组直接测定其品质,试验组每天8:00—20:00在室内常温保存,20:00—次日8:00在室外冷冻保存,共反复冻融4 d。试验期间每天随机选取10枚鸡蛋,其中5枚进行蛋品质测定,5枚用水煮熟后进行质构特性测定。结果表明:试验组与对照组蛋品质差异不显著(P>0.05);随着反复冻融天数的增加,蛋黄硬度、弹性逐渐增加,试验3,4组蛋黄硬度与1组相比差异显著(P<0.05),试验2,3,4组蛋黄弹性与试验1组相比差异显著(P<0.05);反复冻融4 d并没有对熟鸡蛋蛋白造成显著影响。To study the effect of the indoor and outdoor repeated freezing and thawing on the egg quality of hen egg, fresh 50 hen eggs were se- lected and randomly divided into the two groups including a control group （10 eggs） and the experimental group （40 eggs）. The egg equality in the group were directly determined, and the eggs in the experimental group were stored indoors at room temperature from 8：00 to 20：00, and then cryopreserved outdoors from 20 ： 00 to 8：00 am of the next day, the experiment for indoor and outdoor freezing and thawing continued 4 d. 10 eggs were randomly selected every day during the eXperiment, of which five eggs were used to determine the egg quality, and the remaining five eggs were used to determine the texture properties after boiled with water. The results showed that there was no significant difference （ P 〉 0.05 ） in the egg quality between the experimental group and the control group. With the increase in the number of days of freezing and tha- wing, the hardness and elasticity of the yolks gradually increased, and there were significant differences （ P 〈0.05 ） in the hardness of the yolks in the experimental group 3 and experimental group 4 compared with the group t ; there were significant differences （ P 〈 0.05 ） in the elasticity of the yolks in the experimental group 2 and experimental group 3 and experimental group 4 compared with the group 1 ; 4 days of the repeated freezing and thawing had no significant impact on the protein of the cooked egg.

关 键 词：鸡蛋 蛋品质 贮存条件 质构 反复冻融 室内室外 影响 

分 类 号：S879.3[农业科学—畜牧兽医] S831.5