关键词: 鸡蛋, 贮藏温度, 呼吸强度, 质量损失率, 哈夫单位

Abstract: In this study, the effect of storage temperature on the respiratory intensity and quality of eggs was investigated. Results indicated that the respiratory intensity of eggs was increased with increasing storage temperature and was inhibited effectively during storage at 4 ℃. The respiratory peak occurred at 4 ℃ and 25 ℃, respectively, during 30 days of storage. The respiratory peak of eggs stored at 4 ℃ was reduced by 40% and had a 3 day delayed occurrence when compared with those stored at 25 ℃. Increased weight loss rate and air cell diameter in eggs were observed during the extension of storage time. Haugh unit exhibited a slow decrease at 4 ℃ and the eggs still remained at AA grade until the 30th day of storage. In contrast, Haugh unit revealed a dramatic decrease at 25 ℃ and the grade of the eggs was decreased to A until the 6th day of storage period.

Key words: egg, storage temperature, respiration intensity, weight loss rate, hauge unit