Effects of the Combination of Garlic,Fistular Onion Stalk and Pepper Coating on Eggs Under High Temperature Storage

To study the effects of the combination of garlic,fistular onion stalk and pepper coating on chicken eggs,the selected internal qualities(weight loss,yolk index,Haugh unit,and albumen pH)during 20 days of storage at 37℃ were evaluated. The different concentrations(100%,50%,and 25%)of garlic,fistular onion stalk and pepper(quality ratio as garlic:fistular onion stalk:pepper=20:10:1)were used as coating materials. Results indicated that,the quality of eggs in the control group was seriously decreased on the 10th day,and all the eggs were scattered yolk on the 20th day,while the composite coating group had different degrees of preservation effect. With the 100% concentration coating material,the eggs had good sensory properties after 20 days of storage at 37℃. The weight loss was 4.61%,Haugh unit was 63.77,yolk index was 0.38,and pH of egg white was 9.67,so this group had the best preservation effect.