The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No. 2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data...
Skip Nav Destination
Journal Article|
March 24 2022
Comparison of sensory qualities in eggs from three breeds based on electronic sensory evaluations.
Guanghai Qi, Risk Assessment Laboratory of Feed Derived Factors to Animal Product Quality Safety (Beijing) of Ministry of Agriculture & Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Tel./fax +86-10-8210-6097. E-mail qiguanghai@caas.cn
Journal: Foods
Citation: Foods (2022) 10 (9)
DOI: 10.3390/foods10091984
Published: 2021
Citation
Xiaoguang Dong, Libing Gao, Haijun Zhang, Jing Wang, Kai Qiu, Guanghai Qi, Shugeng Wu; Comparison of sensory qualities in eggs from three breeds based on electronic sensory evaluations.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file:
Sign in
Don't already have an account? Register
Client Account
You could not be signed in. Please check your email address / username and password and try again.
Sign in via your Institution
Sign in via your Institution
Analyse Trends
Explore publication trends in the sciences of food and health.
Discover and compare the use of keywords over time.
Find global trends in research through publication categories.