抄録
Proportional parts, amounts of major chemical constituents and interior qualities of the fresh and stored Nagoya-Cochin eggs were examined in comparing with those of White-Leghorn eggs. The interior qualities were determined from the thick/thin white ratios and the pH of each albumen. The breaking strength and apparent viscosity of non-heated egg yolk were studied.
The ratio of egg yolk weight to egg weight and egg yolk index of Nagoya-Cochin were significantly larger than those of egg yolk of White Leghorn. The crude fat, the viscosity, the breaking strength of Nagoya-Cochin egg yolk were 36.93%,2,735mPa·S and 0.065×104pa, respectively, and those of white Leghom egg yolk were 36.13%,1,690mPa·S and 0.050×104pa, respectively. The pH and the thick/thin white ratio of each egg stored for 21 days at 20°C were the same. The morphological characteristics of egg yolk were examined by scanning electron microscope. There were many small size-lipids in yolk spheres of Nagoya-Cochin. It was suggested that the lipid size was concerned with the viscosity of egg yolk.
