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《Journal of Anhui Agricultural Sciences》 2014-08
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Quality Analysis of Various Kinds of Commercially Available Edible Egg

BIAN Li-hong;School of Life Sciences,Daqing Normal College;  
[Objective]The research aimed to compare the nutritional components,preservation time and edible value of various kinds of eggs.[Method]The contents of cholesterol in egg yolk and protein content in egg white of ordinary egg,eggs of scatter-fed chicken,eggs of black chicken,duck eggs and goose eggs were determined by filtration method and direct saponification – ammonium ferric sulfate colorimetry.The egg quality at different time was analyzed.And the nutritional values of five kinds of eggs were compared.[Result]The protein content in the egg white of eggs of black chicken and scattered-fed chicken was the highest and that in goose eggs was the lowest.The content of cholesterol in the yolk of goose egg was the highest and that in ordinary egg was the lowest.The longer the eggs stored,the lower the cholesterol content was.[Conclusion]The research could provide reference basis for selecting appropriate kind of edible egg.
【CateGory Index】: S879.3
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