Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs
Food Chemistry(2016)
摘要
•Egg quality deteriorated gradually with increasing storage temperature and time.•Storage temperature more prominently influenced egg quality.•Egg washing reduced cuticle coverage.•Various techniques were used to analyze the quality of cuticle.•High correlations were observed between the quality parameters evaluated.
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关键词
Albumin,Cuticle,Haugh unit,S-Ovalbumin,Storage,Washing
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