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題名 | 褐色菜鴨青白殼蛋之理化性及其鹼化過程比較=Comparisons of Physical-Chemical Properties and Alkalizing Process between Greenish and Whitish Eggs of Brown Tsaiya Duck |
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作者姓名(中文) | 王政騰; 萬添春; 潘金木; 鄭永祥; | 書刊名 | 中國農業化學會誌 |
卷期 | 35:3 1997.06[民86.06] |
頁次 | 頁263-272 |
分類號 | 437.73 |
關鍵詞 | 褐色菜鴨; 青白殼蛋; 理化性; Borwn tsaiya duck; Greenish and whitish egg; Physical-chemical properties; |
語文 | 中文(Chinese) |
中文摘要 | 由蛋殼及蛋內容物理化性比較青、白殼蛋差異,並測定其是否影響皮蛋醃漬效率 。從蛋殼表面及橫斷面結構,藉掃描式電子顯微鏡觀察得悉,青殼蛋角皮層質細堅實,白殼 蛋有較多散發性空隙,青殼蛋海綿層呈細緻結實,乳頭層有規則,光滑柱狀突起,蛋殼膜粘 液化纖維緻密交織成網狀,內外膜清澈分明而富韌性。青殼蛋蛋殼雖略厚於白殼蛋,但兩者 之抗破裂強度及氣孔數並無差異。蛋內容物之一般化學組成,除青殼蛋蛋黃灰分含量顯著較 高尸,水分、粗脂肪、粗蛋白,青、白殼蛋間均無差異。值得注意的是青殼蛋蛋黃之膽固醇 略低、卵磷脂則稍高於白殼蛋。胺基酸及脂肪酸組成,除青殼蛋之丙胺酸、白胺酸及高碳鏈 不飽和酸較白殼蛋高,餘均無差異。青、白殼蛋浸漬皮蛋期間,蛋白、蛋黃之 pH 值、氨態 氮含量均無差異。 |
英文摘要 | Comparisons of the physical-chemical properties of egg shell and egg content and the alkalizing process between greenish and whitish eggs of brown Tsaiya duck were conducted. The curticle coated on egg shell was fine and firm in greenish shell egg, differing from the whitish shell egg which had a dispersed interstitial structure. The spongy matrix of greenish shell was more compact than that of the whitish shell. The mammillary knob was much more regular and smooth in the greenish shell egg than in whitish shell egg. The shell membrance fibers of the greenish shell egg associated with protein masses to form a cohesive state, but those of the whitish shell did not. The greenish shell was slightly thicker than the whitish shell, although no differences in shell strength and pore canal number were observed. The chemical composition of the egg content was also very similar except for the slightly higher ash content in the greenish shell egg. Compared with the whitish shell egg, greenish shell egg had lower cholesterol and higher lecithin content in the yolk. The amino acid and fatty acid compositions were similar between the albumen and yolk of both the greenish and whitish shell egg except for the higher content of the alanine, leucine and longer carbon chains of unsaturated fatty acids in the greenish shell egg. No differences in the pH and ammonia nitrogen in the albumen and yolk were observed in the alkalized egg between the two kinds of eggs. |
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