Characteristic Evolution of Quality and Nutrients of Different Types of Eggs During Storage
Based on different genetic factors and growing environments,three types of eggs(commercial eggs,free-range eggs,and green-shelled eggs)were selected and stored at room temperature.Comparative analysis was conducted to measure conventional quality indicators and nutrient(lecithin and phosvitin)content at four time points:7 days,15 days,30 days and 60 days after collection.The aim was to explore the characteristic evolution of egg quality and nutrients of different types of eggs during storage.The results showed that,at room temperature,quality indicators and nutrient content underwent significant changes as storage time increased.When eggs were stored for 60 days,commercial eggs underwent deterioration.The change in yolk ratio of green-shelled eggs was significantly higher than that of free-range eggs and commercial eggs.The lecithin and phosvitin contents of green-shelled eggs were significantly higher than those of commercial eggs and free-range eggs.In summary,the variation in egg quality indicators of green-shelled eggs is greater than that in commercial eggs and free-range eggs.The storage duration of green-shelled eggs and free-range eggs is longer than that of commercial eggs.The optimal consumption time for eggs is within 30 days.Additionally,the nutrient content in the yolk of green-shelled eggs is significantly higher than that of free-range eggs and commercial eggs,indicating they have higher nutritional value.
国家科技期刊平台
NSTL
万方数据
