| 市售皮蛋、咸蛋卫生质量调查研究 |
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| 引用本文： | 李晓丽,刘力,彭祥伟,李荷丽.市售皮蛋、咸蛋卫生质量调查研究[J].畜禽业,2010(2):52-54. |
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| 作者姓名： | 李晓丽 刘力 彭祥伟 李荷丽 |
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| 作者单位： | 1. 西南大学动物科技学院,重庆,400716
2. 重庆市畜科院家禽所 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助 |
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| 摘 要： | 为调查市售蛋制品的卫生质量,试验采用感官检验、半微量定氮法分别对某地区市售皮蛋、熟咸鸭蛋进行了抽样检测,并测定了皮蛋的pH值。结果表明:熟咸鸭蛋的新鲜度合格率只达到80%;皮蛋的pH合格率为93.3%,而感官检查合格率只有73.4%,皮蛋的挥发性盐基氮值在9.43～23.10mg/100g范围内。
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| 关 键 词： | 皮蛋 熟咸鸭蛋 新鲜度 挥发性盐基氮 pH |
Research of hygienic quality in preserved eggs and salted eggs |
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| LI Xiao-li,LIU Li,PENG Xiang-wei,LI He-li.Research of hygienic quality in preserved eggs and salted eggs[J].Livestock and Poultry Industry,2010(2):52-54. |
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| Authors: | LI Xiao-li LIU Li PENG Xiang-wei LI He-li |
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| Abstract: | In order to investigate the hygienic quality of egg products selled in market,in this article the preserved eggs and salted eggs were evaluated by sensory and the method of semi-micro determination of nitrogen,and the contant of pH in preserved eggs.The results show that the pass rate of freshness in salted eggs is 80%,in preserved eggs,the pass rate of pH is 93.3% and the pass rate of sensory examination is 73.4%,the contant of TVB-N in preserved eggs is between 9.43mg/100g and 23.10mg/100g. |
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| Keywords: | pH |
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