Study on the Effect of Different Storage Methods and Times on Egg Quality
The aim of the paper was to investigate the effects of different storage temperatures and storage times on the quality of eggs.Sixty healthy Chai eggs were selected and randomly divided into two groups,A and B;sixty eggs from a large-scale cuttured program were selected and randomly assigned to groups C and D,and group A and group C were placed at 4℃for storage;group B and group D were placed at 25℃for storage,and the quality indicators were determined on days 0,7,14,21,28,respectively.The results showed that store at 4℃for 0～28 d,there were no big effect on both Chai eggs and large-scale cuttured eggs.While at 25℃,Chai eggs showed significant differences in the air chamber height,relative weight of eggshell,and relative weight of yolk on days 21,14,and 14,respectively,with the duration of storage.Significant differences were observed in egg yolk index,concen-trated protein content and relative weight of egg white on days 7,28 and 28,respectively.However,for the extended storage time at 25℃,significant differences were observed in the air chamber height on day 21 and the egg yolk index,concentrated protein content,and relative weight of egg white on days 7,14,and 7,respectively.Therefore,when eggs are stored at 4℃,it is able to ef-fectively prolong the storage time of eggs.Moreover,Chai eggs were more resistant to storage than the large-scale cultured eggs.
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