鸡蛋内部品质与其呼吸强度的关系

贮藏期鸡蛋品质的变化与呼吸作用息息相关,为了进一步明确鸡蛋内部品质与其呼吸强度之间的关系,本研究选取同一品种的鸡蛋作为实验样本,利用呼吸测定仪测定鸡蛋的二氧化碳呼吸强度,通过SPSS 19.0软件分别分析鸡蛋哈夫单位、蛋白高度、pH值、黏度、蛋黄指数、蛋黄比例以及蛋黄色度与呼吸强度间的关系。结果表明:鸡蛋哈夫单位、蛋白高度及黏度与呼吸强度之间呈极显著正相关(P0.01);pH值与呼吸强度之间呈极显著负相关(P0.01);蛋黄指数、蛋黄色度与呼吸强度之间呈极显著正相关(P0.01);而蛋黄比例与呼吸强度间相关性较小;此外,pH值与黏度、蛋黄指数、蛋黄色度间均存在极显著负相关(P0.01);黏度与蛋黄指数、蛋黄色度之间呈极显著正相关(P0.01);蛋黄比例与其他参数相关性较小。总之,在鸡蛋内部品质参数中,鸡蛋哈夫单位、蛋白高度、蛋黄指数、pH值、黏度及蛋黄色度对呼吸强度影响较大。

Correlation between Egg Internal Quality and Respiration Intensity

The changes of egg albumen and yolk quality during storage are closely related to respiration. In order to further clarify the relationship between egg internal quality and respiration intensity, this study tested eggs from the same chicken breed. The respiratory intensity of eggs was measured by a commercial instrument and it was correlated with Haugh unit, egg albumen height, pH, viscosity, yolk index, yolk proportion and yolk color by SPSS 19.0 software package. The results indicated that respiratory intensity was significantly correlated positively with Haugh unit, egg albumen height, viscosity and respiration intensity (P < 0.01) but negatively with pH (P < 0.01). In addition, there was a significantly positive correlation between respiratory intensity and yolk index and yolk color (P < 0.01), although the correlation of yolk proportion and respiration intensity was not statistically significant. Furthermore, pH was significantly negatively correlated with viscosity, yolk index and yolk color (P < 0.01). Viscosity was positively correlated with both yolk index and yolk color (P < 0.01). The correlation between yolk ratio and other parameters was not significant. It can be concluded that some egg internal quality parameters such as Haugh unit, egg albumen height, pH, viscosity, yolk index and yolk color can considerably affect respiration intensity.