鸡蛋内部品质与其呼吸强度的关系
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摘要
贮藏期鸡蛋品质的变化与呼吸作用息息相关,为了进一步明确鸡蛋内部品质与其呼吸强度之间的关系,本研究选取同一品种的鸡蛋作为实验样本,利用呼吸测定仪测定鸡蛋的二氧化碳呼吸强度,通过SPSS 19.0软件分别分析鸡蛋哈夫单位、蛋白高度、pH值、黏度、蛋黄指数、蛋黄比例以及蛋黄色度与呼吸强度间的关系。结果表明:鸡蛋哈夫单位、蛋白高度及黏度与呼吸强度之间呈极显著正相关(P<0.01);pH值与呼吸强度之间呈极显著负相关(P<0.01);蛋黄指数、蛋黄色度与呼吸强度之间呈极显著正相关(P<0.01);而蛋黄比例与呼吸强度间相关性较小;此外,pH值与黏度、蛋黄指数、蛋黄色度间均存在极显著负相关(P<0.01);黏度与蛋黄指数、蛋黄色度之间呈极显著正相关(P<0.01);蛋黄比例与其他参数相关性较小。总之,在鸡蛋内部品质参数中,鸡蛋哈夫单位、蛋白高度、蛋黄指数、pH值、黏度及蛋黄色度对呼吸强度影响较大。
The changes of egg albumen and yolk quality during storage are closely related to respiration. In order to further clarify the relationship between egg internal quality and respiration intensity, this study tested eggs from the same chicken breed. The respiratory intensity of eggs was measured by a commercial instrument and it was correlated with Haugh unit, egg albumen height, pH, viscosity, yolk index, yolk proportion and yolk color by SPSS 19.0 software package. The results indicated that respiratory intensity was significantly correlated positively with Haugh unit, egg albumen height, viscosity and respiration intensity(P < 0.01) but negatively with pH(P < 0.01). In addition, there was a significantly positive correlation between respiratory intensity and yolk index and yolk color(P < 0.01), although the correlation of yolk proportion and respiration intensity was not statistically significant. Furthermore, pH was significantly negatively correlated with viscosity, yolk index and yolk color(P < 0.01). Viscosity was positively correlated with both yolk index and yolk color(P < 0.01). The correlation between yolk ratio and other parameters was not significant. It can be concluded that some egg internal quality parameters such as Haugh unit, egg albumen height, pH, viscosity, yolk index and yolk color can considerably affect respiration intensity.
The changes of egg albumen and yolk quality during storage are closely related to respiration. In order to further clarify the relationship between egg internal quality and respiration intensity, this study tested eggs from the same chicken breed. The respiratory intensity of eggs was measured by a commercial instrument and it was correlated with Haugh unit, egg albumen height, pH, viscosity, yolk index, yolk proportion and yolk color by SPSS 19.0 software package. The results indicated that respiratory intensity was significantly correlated positively with Haugh unit, egg albumen height, viscosity and respiration intensity(P < 0.01) but negatively with pH(P < 0.01). In addition, there was a significantly positive correlation between respiratory intensity and yolk index and yolk color(P < 0.01), although the correlation of yolk proportion and respiration intensity was not statistically significant. Furthermore, pH was significantly negatively correlated with viscosity, yolk index and yolk color(P < 0.01). Viscosity was positively correlated with both yolk index and yolk color(P < 0.01). The correlation between yolk ratio and other parameters was not significant. It can be concluded that some egg internal quality parameters such as Haugh unit, egg albumen height, pH, viscosity, yolk index and yolk color can considerably affect respiration intensity.
引文
[1]刘美玉,连海平,彭增起,等.温度对褐、白壳鸡蛋呼吸强度及贮藏品质的影响[J].食品研究与开发,2013,34(1):105-109.
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[6]于滨,王喜波.鸡蛋贮藏过程中品质变化的动力学模型[J].农业工程学报,2012,28(15):276-280.DOI:10.3969/j.issn.1002-6819.2012.15.044.
[7]魏瑞成,王冉,郑勤,等.储存时间对鸡蛋微生物和蛋品质影响研究[J].中国畜牧兽医,2007,34(11):129-131.DOI:10.3969/j.issn.1671-7236.2007.11.043.
[8]张桂.果蔬采后呼吸强度的测定方法[J].理化检验(化学分册),2005,41(8):596-597.DOI:10.3321/j.issn:1001-4020.2005.08.021.
[9]连喜军,王吰,杨鑫博,等.甘薯呼吸强度气流法测定参数研究[J].食品研究与开发,2008,29(7):25-28.DOI:10.3969/j.issn.1005-6521.2008.07.008.
[10]赵梅霞,闫师杰,肖丽霞,等.红外CO2分析器测定果实呼吸强度参数初探[J].现代仪器与医疗,2005,11(2):30-32.DOI:10.3969/j.issn.1672-7916.2005.02.010.
[11]肖功年,张敏心,汤坚.气调包装条件下草莓、平菇呼吸特性变化规律[J].无锡轻工大学学报(食品与生物技术),2003,22(5):25-29;33.DOI:10.3321/j.issn:1673-1689.2003.05.006.
[12]赵云峰,林河通,林娇芬,等.龙眼果实采后呼吸强度、细胞膜透性和品质的变化[J].福建农业大学学报(自然科学版),2005,34(2):263-268.DOI:10.3321/j.issn:1671-5470.2005.02.030.
[13]马艳萍,刘兴华,袁德保,等.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1):370-374.DOI:10.3969/j.issn.1002-6819.2010.01.066.
[14]谢晶,张利平,苏辉,等.上海青蔬菜的品质变化动力学模型及货架期预测[J].农业工程学报,2013,29(15):271-278.DOI:10.3969/j.issn.1002-6819.2013.15.033.
[15]刘美玉,连海平,任发政.不同贮藏温度对鸡蛋呼吸强度及品质的影响[J].食品科学,2011,32(6):270-274.
[16]FABBRI A,CEVOLI C,COCCI E,et al.Determination of the CO2 mass diffusivity of egg components by finite element model inversion[J].Food Research International,2011,44(1):204-208.DOI:10.1016/j.foodres.2010.10.035.
[17]王巧华,张涛,马美湖.基于非损伤微测技术监测贮期鸡蛋氧呼吸规律[J].农业工程学报,2014,30(5):255-261.DOI:10.3969/j.issn.1002-6819.2014.05.032.
[18]EVERAERT N,DEBONNE M,WILLEMSEN H,et al.Interaction between ascites susceptibility and CO2 during the second half of incubation of two broiler lines.effect on embryonic development and hatching process[J].British Poultry Science,2010,51(3):335-343.DOI:10.1080/00071668.2012.669467.
[19]EVERAERT N,WILLEMSEN H,KAMERS B,et al.Regulatory capacities of a broiler and layer strain exposed to high CO2 levels during the second half of incubation[J].Comparative Biochemistry and Physiology,Part A,2011,158(2):215-220.DOI:10.1016/j.cbpa.2010.10.031.
[20]TONG Q,MCGONNELL I M,ROMANINI C E,et al.Effect of high levels of CO2 during the final 3 days of incubation on the timing of hatching in chick embryos[C]//Infomation Technology,Automation and Precision Farming.Valencia:International Conference of Agricultural Engineering,2012:8-12.
[21]佘永新,田发益,赵晓玲,等.低氧环境对良种鸡蛋孵化率的影响[J].西南农业学报,2001,14(3):71-74.DOI:10.3969/j.issn.1001-4829.2001.03.017.
[22]ABOONAJMI M,SETAREHDAN S K,AKRAM A,et al.Prediction of poultry egg freshness using ultrasound[J].International Journal of Food Properties,2014,17(9):1889-1899.DOI:10.1080/10942912.2013.770015.
[23]GIUNCHI A,BERARDINELLI A,RAGNI L,et al.Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy[J].Journal of Food Engineering,2008,89(2):142-148.DOI:10.1016/j.jfoodeng.2008.04.013.
[24]CANER C.The effect of edible eggshell coatings on egg quality and consumer perception[J].Journal of the Science of Food and Agriculture,2005,85(11):1897-1902.DOI:10.1002/jsfa.2185.
[25]彭彦颖.鸡蛋品质近红外光谱无损检测研究[D].南昌:华东交通大学,2012:39-40.
[26]杜丹萌,王风诺,王世平.鸡蛋新鲜度随储藏条件变化规律的研究[J].食品科技,2014,39(5):26-29;33.
[27]SILVERSIDES F G,BUDGELL K.The relationships among measures of egg albumen height,pH,and whipping volume[J].Poultry Science,2004,83(10):1619-1623.DOI:10.1093/ps/83.10.1619.
[28]MIGUEL M,MANSO M A,LóPEZ-FANDINO R,et al.Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods[J].European Food Research and Technology,2005,221(3/4):542-546.
[29]刘爽,夏杨毅,尚永彪.鸡蛋蛋清蛋白酶解产物的研究进展[J].食品科学,2013,34(15):409-414.DOI:10.7506/spkx1002-6630-201315078.
[30]付丹丹,王巧华.鸡蛋新鲜度、pH值及黏度的高光谱检测模型[J].食品科学,2016,37(22):173-179.DOI:10.7506/spkx1002-6630-201622026.
[2]KAROUI R,KEMPS B,BAMELIS F,et al.Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness:1-evolution of thick and thin egg albumens[J].European Food Research and Technology,2006,223(3):303-312.DOI:10.1007/s00217-005-0204-x.
[3]KAROUI R,KEMPS B,BAMELIS F,et al.Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness:2-evolution of egg yolk[J].European Food Research and Technology,2006,223(2):180-188.DOI:10.1007/s00217-005-0179-7.
[4]KAROUI R,SCHOONHEYDT R,DECUYPERE E,et al.Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2℃and 87%relative humidity[J].Analytica Chimica Acta,2007,582(1):83-91.DOI:10.1016/j.aca.2006.09.003.
[5]LUCISANO M,HIDALGO A,COMELLI E M,et al.Evolution of chemical and physical albumen characteristics during the storage of shell eggs[J].Journal of Agricultural and Food Chemistry,1996,44(5):1235-1240.DOI:10.1021/jf950485o.
[6]于滨,王喜波.鸡蛋贮藏过程中品质变化的动力学模型[J].农业工程学报,2012,28(15):276-280.DOI:10.3969/j.issn.1002-6819.2012.15.044.
[7]魏瑞成,王冉,郑勤,等.储存时间对鸡蛋微生物和蛋品质影响研究[J].中国畜牧兽医,2007,34(11):129-131.DOI:10.3969/j.issn.1671-7236.2007.11.043.
[8]张桂.果蔬采后呼吸强度的测定方法[J].理化检验(化学分册),2005,41(8):596-597.DOI:10.3321/j.issn:1001-4020.2005.08.021.
[9]连喜军,王吰,杨鑫博,等.甘薯呼吸强度气流法测定参数研究[J].食品研究与开发,2008,29(7):25-28.DOI:10.3969/j.issn.1005-6521.2008.07.008.
[10]赵梅霞,闫师杰,肖丽霞,等.红外CO2分析器测定果实呼吸强度参数初探[J].现代仪器与医疗,2005,11(2):30-32.DOI:10.3969/j.issn.1672-7916.2005.02.010.
[11]肖功年,张敏心,汤坚.气调包装条件下草莓、平菇呼吸特性变化规律[J].无锡轻工大学学报(食品与生物技术),2003,22(5):25-29;33.DOI:10.3321/j.issn:1673-1689.2003.05.006.
[12]赵云峰,林河通,林娇芬,等.龙眼果实采后呼吸强度、细胞膜透性和品质的变化[J].福建农业大学学报(自然科学版),2005,34(2):263-268.DOI:10.3321/j.issn:1671-5470.2005.02.030.
[13]马艳萍,刘兴华,袁德保,等.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1):370-374.DOI:10.3969/j.issn.1002-6819.2010.01.066.
[14]谢晶,张利平,苏辉,等.上海青蔬菜的品质变化动力学模型及货架期预测[J].农业工程学报,2013,29(15):271-278.DOI:10.3969/j.issn.1002-6819.2013.15.033.
[15]刘美玉,连海平,任发政.不同贮藏温度对鸡蛋呼吸强度及品质的影响[J].食品科学,2011,32(6):270-274.
[16]FABBRI A,CEVOLI C,COCCI E,et al.Determination of the CO2 mass diffusivity of egg components by finite element model inversion[J].Food Research International,2011,44(1):204-208.DOI:10.1016/j.foodres.2010.10.035.
[17]王巧华,张涛,马美湖.基于非损伤微测技术监测贮期鸡蛋氧呼吸规律[J].农业工程学报,2014,30(5):255-261.DOI:10.3969/j.issn.1002-6819.2014.05.032.
[18]EVERAERT N,DEBONNE M,WILLEMSEN H,et al.Interaction between ascites susceptibility and CO2 during the second half of incubation of two broiler lines.effect on embryonic development and hatching process[J].British Poultry Science,2010,51(3):335-343.DOI:10.1080/00071668.2012.669467.
[19]EVERAERT N,WILLEMSEN H,KAMERS B,et al.Regulatory capacities of a broiler and layer strain exposed to high CO2 levels during the second half of incubation[J].Comparative Biochemistry and Physiology,Part A,2011,158(2):215-220.DOI:10.1016/j.cbpa.2010.10.031.
[20]TONG Q,MCGONNELL I M,ROMANINI C E,et al.Effect of high levels of CO2 during the final 3 days of incubation on the timing of hatching in chick embryos[C]//Infomation Technology,Automation and Precision Farming.Valencia:International Conference of Agricultural Engineering,2012:8-12.
[21]佘永新,田发益,赵晓玲,等.低氧环境对良种鸡蛋孵化率的影响[J].西南农业学报,2001,14(3):71-74.DOI:10.3969/j.issn.1001-4829.2001.03.017.
[22]ABOONAJMI M,SETAREHDAN S K,AKRAM A,et al.Prediction of poultry egg freshness using ultrasound[J].International Journal of Food Properties,2014,17(9):1889-1899.DOI:10.1080/10942912.2013.770015.
[23]GIUNCHI A,BERARDINELLI A,RAGNI L,et al.Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy[J].Journal of Food Engineering,2008,89(2):142-148.DOI:10.1016/j.jfoodeng.2008.04.013.
[24]CANER C.The effect of edible eggshell coatings on egg quality and consumer perception[J].Journal of the Science of Food and Agriculture,2005,85(11):1897-1902.DOI:10.1002/jsfa.2185.
[25]彭彦颖.鸡蛋品质近红外光谱无损检测研究[D].南昌:华东交通大学,2012:39-40.
[26]杜丹萌,王风诺,王世平.鸡蛋新鲜度随储藏条件变化规律的研究[J].食品科技,2014,39(5):26-29;33.
[27]SILVERSIDES F G,BUDGELL K.The relationships among measures of egg albumen height,pH,and whipping volume[J].Poultry Science,2004,83(10):1619-1623.DOI:10.1093/ps/83.10.1619.
[28]MIGUEL M,MANSO M A,LóPEZ-FANDINO R,et al.Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods[J].European Food Research and Technology,2005,221(3/4):542-546.
[29]刘爽,夏杨毅,尚永彪.鸡蛋蛋清蛋白酶解产物的研究进展[J].食品科学,2013,34(15):409-414.DOI:10.7506/spkx1002-6630-201315078.
[30]付丹丹,王巧华.鸡蛋新鲜度、pH值及黏度的高光谱检测模型[J].食品科学,2016,37(22):173-179.DOI:10.7506/spkx1002-6630-201622026.