摘要
测定和比较了不同贮藏条件下鹌鹑蛋的蛋黄指数、稀薄蛋白粘度、脂质过氧化物(MDA)和挥发性盐基氮的变化。结果表明,经冷藏法和保鲜法处理的样品,蛋黄指数、稀薄蛋白粘度下降幅度和脂质过氧化物(MDA)含量、挥发性盐基氮含量的升高幅度均小于对照组,且其效果极显著(P<0.01);保鲜法处理的效果要比冷藏法稍差,但它们之间没有显著差异(P>0.05)。
The quail-eggs were divided into three groups and each group was preserved with different method.We studied the following quality indexes:yolk index,egg white viscosity,malondialdehyde (MDA)content and the content of the total volatile basic nitrog en.The results showed that the quality of the eggs that were refrig erated and coated with chemicals were much better than that of the eggs preserved at room temperature(P <0.01).There was no sig nificant difference between the g roups that were coated with chemicals and the refrig erated g roup,respectively(P>0.05).
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第6期66-67,61,共3页
Science and Technology of Food Industry
