热处理过程中鸡蛋熟度的比色评定

Poultry and Chicken Products Pub Date : 1900-01-01 DOI:10.30975/2073-4999-2023-25-1-62-64

A. Revyakin, I. L. Stefanova, Ludmila V. Shakhnazarova, Anastasia Yu. Klimenkova

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摘要

实验材料表明，鸡蛋的最佳煮煮时间取决于鸡蛋的质量，以保持最佳的感官品质:气味，颜色和味道。蛋黄外膜颜色的变化与煮沸时间的关系以及该过程比色控制的可能性。

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Colorimetric assessment of egg readiness degree during thermal treatment

Experimental material has been given that shows egg boiling optimal time in dependence on egg mass for the best sensory qualities preservation: smell, color and taste. Egg yolk outer membrane color change has been shown in dependence of boiling time and possibility of this process colorimetric control.

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Poultry and Chicken Products

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