On the Change of the Egg during the Process of the Preservation (1)

スポンサーリンク

概要

• 論文の詳細を見る

• The chemical and physical changes of hens eggs which were preserved by the various methods were investigated. The methods of the preservation emproyed in this present study were the refrigeration- and the water glass film- method. The eggs preserved by these methods were compared with the control eggs which were preserved at the room temperature.The experiment was began at May and ceased at September.The results of the experiment are briefly summarlized as follows:1) It is right to make out a difference between the prevention of the putrefaction and the preservation of the freshness. For the preservation of the freshness of eggs the refrigeration method is found to be the best one, but the water glass film method is also suitable especially for preventing the putrefaction.The viscosity of eggs preserved by the water glass film method, decreased rapidly during the process of preservaton.2) The eggs preserved by the refrigeration method, putrefied more rapidly at the room temperature than those preserved by the water glass film method at the room temperature.3) During the process of preservation the surface tension and viscosity of egg decreased as the days of preservation passed, and the decrease of viscosity is remarkable in particular. The change of viscosity of the egg yolk is more remarkable than that of the egg-white.4) No changes of moisture were found in the egg-yolk, but the moisture of the egg-white decreased gradually. On the other hand the total nitrogen and phosphorus of the egg-white increased more or less in consequence of the decrease of the moisture.5) Alcohol soluble nitrogen, amino nitrogen and inorganic phosphorus increased remarkably, but protein nitrogen and phosphorus decreased. These changes are provably due to the decomposition of protein during the preservation.6) As there is the close relation between the change of protein and that of viscosity, so the degree of the decomposition of protein will be known by the change of viscosity.7) Almost all of vitamin C remained in effective in the eggs which were preserved for 150 days at the room temperature.

• 公益社団法人 日本畜産学会の論文

公益社団法人 日本畜産学会 | 論文

• 低P飼料給与がめん羊の唾液流量,第1胃水分バランスおよび血液成分に及ぼす影響〔英文〕
• 親子鑑別における血液型の有効性 (豚の血液型に関する研究-5,6-)
• 着色羊毛の成因に関する研究-1-
• 子めん羊の皮膚温度の変化
• 羊の皮膚表面における蒸泄量について

もっと見る

スポンサーリンク