摘要
为了探讨贮藏时间对鸡蛋微生物及蛋品质产生的影响,从某大型养殖场随机采集同批次健康鸡蛋,在模拟市场销售的条件下贮藏,期间检测新鲜鸡蛋的菌落总数、大肠菌群和新鲜度评价指标,每隔2 d检测1次,27 d结束。结果表明,随着贮藏时间的延长,鸡蛋细菌总数总体上呈逐渐增加趋势,鸡蛋外壳细菌总数从103CFU/枚增长至109 CFU/枚,而鸡蛋内容物细菌总数也从0 CFU/枚增长至105 CFU/枚;检出了大肠菌群,但未超出国家农业部无公害鸡蛋标准。随着贮藏时间的延长,鸡蛋蛋重降低,气室高度增加,浓蛋白减少,在第12天开始出现散黄现象。试验表明,新鲜鸡蛋的保存期不宜超过12 d。
The objective of this study was to characterize the effect of storage duration on microbiological and qualitative features of chicken eggs. Healthy eggs with the same batch were randomly selected from a large scale poultry farm and were stored under a simulated market retailing condition. During the storage process, the total bacterial count, total coliform count, and freshness indicators of the fresh eggs were determined once every two days. The experiment period lasted for twenty seven days. The results showed that the total bacterial count of the eggs was observed to be generally and gradually increased with the extension of storage duration; the total bacterial count of the eggshell was increased from 10^3 CFU per egg to 10^9 CFU per egg and that of the egg contents was increased from 0 CFU per egg to 10^5 CFU per egg; while the presence of the coliform was detected, the total coliform count did not exceed the nuisanceless egg standard recommended by Ministry of Agriculture of China. With prolongation of storage time, the egg weight and egg white was decreased, the air room height of the egg was increased, and the presence of scattered eggs was observed at the 12^th day of the storage experiment. These results indicate that the preservation period of fresh chicken eggs should not exceed 12 days.
出处
《畜牧与饲料科学》
2017年第8期67-69,72,共4页
Animal Husbandry and Feed Science
关键词
鸡蛋
微生物
蛋品质
储存时间
chicken eggs
microorganism
egg quality
storage duration
