CAJ | 학술논문

　　本研究通过采用冰温保鲜及传统冷藏技术对鸡蛋进行处理，探讨不同温度对鸡蛋保鲜效果的影响。选择当天产鲜鸡蛋，经预处理后随机分为3组，每组40个，将3组鸡蛋分别置于4℃、-0.5℃、-2℃温度下保藏，期间定期观察各组鸡蛋感官的变化，并测定其气室大小及质量损失率、蛋黄指数、哈夫单位及挥发性盐基氮等指标；保藏实验共进行63 d。综合上述指标的变化可以得出，冰温保藏效果明显优于普通冷藏法，本研究结果可以为冰温技术在鸡蛋保鲜中的应用提供参考。
　　본연구통과채용빙온보선급전통랭장기술대계단진행처리，탐토불동온도대계단보선효과적영향。선택당천산선계단，경예처리후수궤분위3조，매조40개，장3조계단분별치우4℃、-0.5℃、-2℃온도하보장，기간정기관찰각조계단감관적변화，병측정기기실대소급질량손실솔、단황지수、합부단위급휘발성염기담등지표；보장실험공진행63 d。종합상술지표적변화가이득출，빙온보장효과명현우우보통랭장법，본연구결과가이위빙온기술재계단보선중적응용제공삼고。
This study used the methods of controlled freezing point fresh-keeping and traditional ice-cold temperature preservation for eggs to explore the effect of temperature on the impact of egg preservation. Select the fresh eggs, and after pretreatment divided these eggs into 3 groups randomly, each group have 40 eggs, three groups of eggs were placed in 4℃,-0.5℃,-2℃temperature preservation, observed the egg sensory changes of each group during the preservation regularly. And measured chamber size and mass loss rate, yolk index, Haugh and volatile basic nitrogen and other indicators;preserved experiment was 63 days. Conclusion:The changes in these indicators can be drawn, the controlled freezing point fresh-keeping was better than the traditional ice-cold temperature preservation method. The results can provide the basis of the controlled freezing point fresh-keeping eggs study.