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不同透明度鸽蛋蛋白质构-食品安全质量检测学报
8 1 Vol. 8 No. 1
2017 1 Journal of Food Safety and Quality Jan. , 2017
*
常玲玲, 卜 柱 , 付胜勇, 王 晴, 汤青萍, 穆春宇
(, 225125)
摘 要: 目的 ,
方法 , 30 ,
结果 (P0.05);
, , ;
(P0.05), (P0.05) 结论
, , ;
关键词: ; ; ; ;
Variance analysis of texture, microstructure and nutrition composition
between pigeon egg albumen with different transparencies
*
CHANG Ling-Ling, BU Zhu , FU Sheng-Yong, WANG Qing, TANG Qing-Ping, MU Chun-Yu
(Poultry Institute , Chinese Academy of Agricultural Sciences, Yangzhou 225125, China)
ABSTRACT: Objective To analyze the differences of texture, microstructure and composition between pigeon egg
albumen with different transparencies, so as to lay the foundation for the study of the formation mechanism of pigeon
egg transparency. Methods Fresh and nonfertilized Transparent eggs (n=30) and opaque eggs (n=30) of white
kingpigeon after cooking were chosen, and then the differences of texture, microstructure and nutrition composition
were compared. Results The hardness and chewiness of transparent pigeon egg albumen were significantly lower
tha
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