Egg Freshness Indexes Correlations with Ovomucin Concentration during Storage

The relationship between protein changes and egg quality during storage is a critical area of investigation in both basic science product preservation. Viscosity albumen are sensitive sign the deterioration process. Ovomucin, which present albumen, plays an important role gelation albumen. Egg freshness indices ovomucin concentration will alter response to time. This paper analyzed correlation gray relational degree Haugh unit (HU), yolk index, pH, concentration. We studied differences at different levels HU, pH storage. established equivalent age prediction model using as independent variable. findings indicated There was good, significantly positive HU (r = 0.713, P < 0.01 ), index 0.699, id="M2"> negative −0.683, id="M3"> ). highest Pearson coefficient 0.970, id="M4"> ) obtained Significant were observed when varied. each parameter greater than 0.8. Between concentration, there 0.885, indicating that primary factor affecting variation During storage, 22°C, negatively related time −0.926, id="M5"> 0.05 determination for with variable 0.985 ( id="M6"> strong reliability. study’s show possibility nondestructive egg’s internal microscopic composition its value.