阻抗法检测鸡蛋新鲜度的研究

摘要/Abstract

摘要： 鸡蛋在储存过程中会发生一系列物理化学变化。在实际生活中，多以物理变化指标来衡量鸡蛋的新鲜度.本文通过设立不同储存条件；对2种温度（4 ℃、25 ℃）和3种湿度（RH75%、RH85%、RH98%）组合下的6组不同条件储存过程中鸡蛋的哈夫单位、蛋黄指数、pH以及相对应的阻抗进行检测。结果表明在不同条件储存过程中鸡蛋鲜度指标哈夫单位、蛋黄指数、pH值与阻抗之间表现出了较好的相关性并建立标准曲线，通过阻抗值的大小对应标准曲线便可知道鸡蛋鲜度。用阻抗检测鸡蛋新鲜度，具有操作简便、快速、结果准确等优点，可为蛋品企业的使用提供一定的理论依据。

关键词: 鸡蛋, 新鲜度, 哈夫单位, 蛋黄指数, pH, 阻抗法

Abstract: As we all known, a series of physical and chemical changes will occur in the eggs' storage. In practical life, the freshness of eggs is mostly measured by the physical change. In this study, we tested the freshness of eggs under different storage conditions, namely different temperatures (4 ℃, 25 ℃) and humidity (RH75%, RH85%, RH98%) by haugh unit, the egg yolk index, pH and impedance of corresponding eggs. The results showed good correlation between haugh unit, the egg yolk index, pH and impedance, and standard curves were established, respectively, indicating that we could determine the freshness of eggs through impedance value. The method performed simply and rapidly with accurate results, providing a promising tool for the detection of freshness of eggs in industries.

Key words: Egg, Freshness, Haugh unit, Egg yolk index, pH, Impedance

中图分类号:

TS253.4

余锦露张磊孙雅静张璟郭爱玲. 阻抗法检测鸡蛋新鲜度的研究[J]. 食品科学, 0, (): 0-0.

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