摘要
新鲜度是衡量禽蛋品质的一个重要指标,在贮藏过程中受到各种因素的影响。应用灰色关联理论,计算不同贮藏期鸡蛋的哈夫单位与其比重、质量、蛋形指数及蛋壳强度等因素之间的灰色关联度;根据关联度数值,得到各因素对鸡蛋新鲜度的影响程度,并进行理论分析。结果表明,对不同贮藏期的鸡蛋,比重是影响新鲜度的首要因素,而蛋壳强度的影响最小。随着贮藏期的延长,蛋形指数对新鲜度的影响程度逐渐减弱,而鸡蛋质量的影响则逐渐增强。
Freshness is an important index to measure egg＇s quality and it is affected by many factors during storage. In this paper, grey relative theory was used to calculate the grey relational grade between the Haugh unit and effect factors of egg freshness in different storage period, the effecting levels were theoretically analyzed and ranked according to the grey relative grade. Result showed that egg specific gravity was the first important factor to freshness, while the strength of eggshell had slight effect. The effect of egg shape index decreased but effect of egg quality increased along with the extension of storage time. This paper provided new and effective way for freshness and its effect factors analysis.
出处
《贵州农业科学》
CAS
北大核心
2010年第1期122-124,共3页
Guizhou Agricultural Sciences
基金
浙江省自然科学基金项目"农产品品质的动力学检测方法研究"(M303446)
