关键词: 太平鸡蛋；低温贮藏；品质特性；微生物；新鲜度

Abstract: This study selected Taiping eggs and commercial eggs (as a control) and stored them at 4 ℃ for 30 days. Quality parameters, including egg quality, egg white gel properties, and eggshell ultrastructure, were measured periodically (at 1, 15, and 30 days). The dynamic quality changes of the two kinds of eggs during low-temperature storage were compared to identify the distinctive quality characteristics of Taiping eggs. Furthermore, high-throughput sequencing was employed to track the microbial community succession in Taiping eggs throughout storage, and the correlation between the microbial community and freshness indicators was analyzed. The results showed that the albumen height, eggshell thickness, Haugh unit (HU) and gel water-holding capacity decreased significantly (P < 0.05), while the albumen pH and gel chewability increased significantly (P < 0.05) with storage time. The mass loss rate, air chamber height, pH, total volatile basic nitrogen (TVB-N) content of Taiping eggs significantly increased, and the yolk index significantly decreased (P < 0.05). Compared with commercial eggs, Taiping eggs had significant advantages in yolk color, albumen height, HU, gel hardness, water-holding capacity and eggshell structure (P < 0.05). The microbial community analysis of Taiping eggs revealed that Brevundimonas exhibited a V-shaped trend during storage; Pseudomonas decreased significantly in the first 15 days, while Alkanindiges proliferated markedly in the last 15 days (P < 0.05). Acinetobacter, Alkanindiges, Brevundimonas, Chlorobium, and Bacteroides were significantly correlated with the freshness of Taiping eggs. The findings will provide a theoretical basis​ for optimizing the preservation of Taiping eggs and developing specialty products derived from Taiping eggs.

Key words: Taiping eggs; low-temperature storage; quality characteristics; microorganism; freshness