摘要
为研究清洁鸡蛋在贮藏过程中产生的特征性腐败气体与洁蛋新鲜度之间的关系,本文对鸡蛋常规品质指标以及鸡蛋气室中H_(2)S气体浓度进行测定,并把各指标值与H_(2)S浓度进行线性回归分析。研究结果表明:随着贮藏时间的增加,洁蛋的质量、哈夫单位、蛋黄系数均呈下降趋势,气室直径、pH呈上升趋势。H_(2)S气体浓度随着贮藏时间的延长,浓度逐渐增大。特征性腐败气体H_(2)S浓度与各品质指标的线性回归分析显示H_(2)S浓度值与鸡蛋品质指标均具有显著相关性,其中与哈夫单位的回归方程为y=-0.197x+16.484,决定系数R2=0.9782。因此用洁蛋在贮藏过程中产生的特征性腐败气体H_(2)S浓度来表征鸡蛋的新鲜度是可行的。
To study the correlation between the characteristic spoilage gas H_(2)S produced by clean eggs during storage and the freshness of clean eggs, the conventional quality indicators of eggs and the concentration of H_(2)S gas in the egg chamber were measured. And linear regression analysis was performed on the value of each index and H_(2)S concentration. The experimental results show that with the increase of storage time, the weight of clean eggs, the Huff unit, and the yolk coefficient all have a downward trend, while the diameter of the air chamber and pH have an upward trend. The concentration of H_(2)S gas gradually increases with the extension of storage time. The linear regression analysis of the characteristic spoilage gas H_(2)S concentration and each quality index shows that the H_(2)S concentration value has a significant correlation with the egg quality index.The regression equation of the Huff unit is y=-0.197 x+16.484, and the coefficient of determination is R2=0.9782. Therefore, it is feasible to use the characteristic spoilage gas H_(2)S concentration produced by clean eggs to characterize the freshness of eggs.
作者
胡云峰
陈亚楠
张利苹
陈君然
Hu Yunfeng;Chen Yanan;Zhang Liping;Chen Junran(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology,Tianjin300457)
出处
《中国农学通报》
2021年第30期128-132,共5页
Chinese Agricultural Science Bulletin
基金
天津市科技支撑计划重点项目“冻干果蔬品质提升与安全控制技术应用研究”(20YFZCSN00980)
天津市林果现代农业产业技术体系项目(ITTFPRS2018010)。
