储存温度对鸡蛋微生物及品质的影响

为了解温度对鸡蛋中各组分微生物生长的影响，对鸡蛋在8、10、20、25℃储存30d内的蛋壳、蛋清和蛋黄的细菌总数变化规律做初步研究，并分析储存终点时鸡蛋的气室深度、蛋黄指数、浓蛋白含量、挥发性盐基氮含量品质指标。结果表明：储存温度对鸡蛋各部分细菌总数影响较大。8℃储存30d时蛋壳、蛋清和蛋黄细菌总数分别为3.5×103、2.4×103、1.7×103CFU/g，而25℃储存时则分别达4.6×106、7.5×104、5.3×105CFU/g。8℃和10℃储存10d内，蛋清和蛋黄中均未检测到细菌，25℃储存时则分别在第5天和第10天从蛋清和蛋黄中检测到细菌。鸡蛋各项品质指标的测定结果也表明储存温度越高鸡蛋品质越差。

Effect of Temperature on Bacteria and Quality of Eggs

Egg spoilage is commonly associated with the growth of microorganisms. In order to explore the effect of temperature on growth of microorganisms, total amount of bacteria in eggshell, albumen and yolk were determined during 30 days storage at 8, 10, 20 and 25 ℃. Moreover, air sac depth, yolk index, contents of albumen and TVB-N were also investigated at the end of storage period. Results indicated that total amount of bacteria in eggs was greatly affected by temperature during storage. The total amount of bacteria in eggshell, albumen and yolk were 3.5×103, 2.4×103, 1.7×103 CFU/g at 8 ℃, and 4.6×106, 7.5×104, 5.3×105 CFU/g at 25 ℃ during 30 days storage, respectively. No bacteria were detected in albumen and yolk for 10 days storage at 8 ℃ and 10 ℃. In contrast, bacteria were observed in albumen for 5 days storage and in yolk for 10 days storage at 25 ℃. Therefore, high temperature can accelerate the reduction in quality of eggs during storage.