Study On The Character And The Change Of Storage On The Character Of Blue Peafowl Eggs

Blue peafowl eggs have many advantages,such as high protein, low moisture content, low fat, low cholesterol, etc, is a high-quality food products of animal origin.In recent years, with the blue peafowl breeding number increase, egg production increase quickly.there is a few research reports about blue peafowl eggs at home and abroad. The reports of blue peacock egg to carry out in-depth research, to develop its quality protein resources, abundant egg products category, bigger and stronger blue peacock industry has very important significance.The relative humidity of 50% in western region, this study about different storage temperature(25 ℃, 4 ℃) under the condition of the blue peafowl eggs storage period and the quality change were determined; Measuring the blue peafowl eggs’ water-retaining capacity, solubility, emulsifying, foaming property and processing environment, processing technology, the influence of additives on the foaming performance;At the same time, using the MCR 301 rheometer plate PP50 system measured the static, dynamic rheological property of blue peafowl eggs, aimed to provide a basis for fresh-keeping and deep processing of blue peafowl eggs.The results of the study are as follows:1、Measuring the fresh blue peafowl eggs’ shape index, haugh units, pH value of protein, egg yolks, protein water-retaining capacity, liquid whole egg water-retaining capacity, whole egg solubility, egg yolk solubility, protein solubility were 1.34, 106.6, 7.82, 0.57, 26.4%, 18.3%, 78%, 18.3% and 83%.2、The results of fresh blue peafowl eggs’ rheological properties showed that the whole egg, egg white and yolk are pseudoplastic fluid, liquidity are consistent with the rheological power law model, thixotropic area were 33.46, 0.4, 476.44, hysteresis loop area of egg white is smallest, after removal of shear, the structure recovered fastest;Within the scope of the frequency measurement, whole egg, egg white and yolk of G’and G" increases along with angular frequency;In temperature measurement range, whole egg, egg white and yolk of G’value is always less than G’’value.3、The results of fresh blue peafowl eggs’ foamability showed that foaming abilit y and foam stability was best when the content of whole egg was 20%, salt concentr ation was 2%, pH6,stirring speed was 10000r/m,time was3 mins,temperature was 50,we re 89%,66%,91.7%,72.9%,86.0%,75.8%,80.0%,71.4%,82.7%,74.5%,88%,66.5%.Pure protei n was 60%,salt concentration was 10%,p H9,stirring speed was 10000r/m, time was 3 mins, temperature was 40℃,foaming ability and foam stability was best,were196.7%,90.5%,180.7%,82.8%,160.0%,86.3%,178.0%,73.0%,198%,77.9%,180.7%,72.2%.4、Sucrose, corn starch and carrageenan added single factor experiment showed that the sucrose, corn starch and carrageenan content was 7%, 2%, 0.7% respectively, foamability was best, when added quantity was 5%, 8%, 1%, foam stability was best.Orthogonal experiment results showed that the sucrose was 7%, pH7, stirring speed was 11000 r/min, stirring time was 4 mins, foamability was best, was 127%; sucrose was 5%, pH7, stirring speed was 11000 r/min, stirring timewas 4 mins, foam stability, the best is 86.3%%; corn starch was 3%, pH6, stirring speed was 9000 r/min, stirring time was 2 mins, foamability, the best is 97.2%; corn starch was 10%, pH7, stirring speed was 10000 r/min, stirring time was 3 mins, foam stability, the best is 65.1%;The carrageenan was 1%, pH6, stirring speed was 9000 r/min, stirring time was 2 mins, foamability, best is 98%;The carrageenan was 1.3%, pH7, stirring speed was 12000 r/min, stirring time was 5 mins, foam stability, the best is 75.9%.5、The results of blue peafowl eggs’ shape index, haugh unit, the weightlessness rate, pH value of protein, egg yolk coefficient showed that stoged under the relative humidity of 50%, the temperature at 25℃ storage 60 days, scattered yellow egg appeared, viscosity of the eggs were less than 0.1 Pa.s, stoged under the relative humidity of 50%, the temperature at 4℃ storage 60 days, viscosity were less than 3 Pa.s.25℃ compared with 4℃ at the same humidity storage condition, haugh units reduced 22.75, egg yolk reduced 0.13, protein pH increased 0.29,When the storaged 90 days, weightlessness rate than 4 ℃ increased 15.69%.Showed that in a relatively dry, humidity of 50% environmental condition, blue peafowl eggs appropriate storage temperature of 4℃.6、Storaged 90 days, every 10 days measured blue peafowl whole eggs, protein, egg yolk, foamability and emulsibility under the relative humidity of 50%,temperature was 4℃,results showed that the foamability and emulsibility declined with the increase of storage time;Emulsification and emulsion stability of egg was yolk > whole egg > protein;Foaming ability and foam stability was protein > whole egg > egg yolk.Storaged 90 days, compared with fresh eggs, Emulsification of egg yolk, whole egg, egg white, reduced 0.164, 0.197, 0.356, emulsifying stability reduced 8.17, 5.00, 7.7, respectively, foamability reduced 42.7%, 21.60% and 31.07% respectively, and foam stability reduced 17.40%, 18.87% and 17.40% respectively.