Application of Conductivity Combined with Various Other Instrumental Analyses in the Detection of the Freshness and Yolk-to-White Ratio of Liquid Egg

This study established a rapid and efficient technique to detect the freshness and yolk-to-white ratio of liquid egg based on conductivity combined with salinity, total dissolved solids (TDS), pH, and color parameters. The results showed that during the storage period of 0-45 days at 4 ℃, the condu...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	DOU Wenhao, WANG Hailing, HUANG Zilong, YANG Fuming, CHI Yuan, CHI Yujie
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-03-01
Subjects:	blended liquid egg; freshness; conductivity; quick detection
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-012.pdf