Role of Cuticle in Spoilage of Chicken Eggs
作者:
D. V. VADEHRA,
R. C. BAKER,
H. B. NAYLOR,
期刊:
Journal of Food Science
(WILEY Available online 1970)
卷期:
Volume 35,
issue 1
页码: 5-6
ISSN:0022-1147
年代: 1970
DOI:10.1111/j.1365-2621.1970.tb12354.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY:The role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.
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