2018-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/660005摘要：為了降低殼蛋沙門氏菌污染及控制禽流感疫情，政府目前推動洗選蛋政策，而洗選過程雖可有效去除殼蛋表面微生物及污染物，卻也造成表面角皮層破壞而失去保護作用，因此保存過程必須低溫儲藏以維持洗選蛋之新鮮度，而為了延長洗選蛋保存期限及降低運送過程殼蛋破損率，有些洗選廠會包覆保護材質於洗選蛋表面，以阻隔蛋殼孔洞並降低污染與內部氣體及水分散失，因此殼蛋洗選處理完畢，後續的表面包覆、上架販售環境對於鮮蛋品質維持是否優於未洗選殼蛋，則為本研究主要探討項目，結果顯示無論有無包覆油蠟，洗選後殼蛋於4℃儲存12週，兩者之蛋品質、蛋黃氧化程度與微生物均無顯著差異（P<0.05），隨著儲存溫度提高，蛋白指數與蛋黃膜強度明顯下降（P<0.05），而未洗選蛋於25℃儲存期限明顯低於4℃儲存之兩組洗選蛋，在品評結果方面，4℃儲存60天之洗選蛋與新鮮洗選蛋經水煮後進行差異性品評，其可區別程度僅達62.5%，而嗜好性品評分數方面，則兩者間並無顯著差異，總而言之洗選後冷藏保存對於儲存期限與蛋品質較包覆油蠟更為重要，因此考量品質與消費者接受度，殼蛋洗選後應保存於4℃為佳，賞味期限至少60天。<br> Abstract: Eggs are one of the most versatile and nutritious foods. Hence, how to preserve the internal quality and shelf-life of eggs has become one of the major concerns for egg industries and marketing agencies. Recently, Taiwan government promote washing eggs policy, while the washing process can efficiently remove microorganisms and dirt on the surface of eggshells, however destroy their native protective cuticle. Hence, the washed egg must be coated oil or stored at low temperature to maintain the quality and prolong the shelf life. The aim of this study is to investigate the effect of coating and storage temperature on the physicochemical properties and microbial qualities of washed eggs. Furthermore, we would like to evaluate the shelf-life and best before date of washed eggs. The results indicated that there were no significant differences between coating and non-coating eggs in egg quality, the degree of lipid oxidation, and microbial counts during 12 weeks at 4℃. In addition, the Haugh unit and vitelline membrane strength of washed eggs obviously decreased with the storage temperature increment. The sensory evaluation results of cooked eggs shown that the flavor, texture and overall acceptability of fresh and eight-week eggs were no significantly difference, and just only 65% panelists could distinguish between fresh and eight-week eggs. In conclusion, the cold temperature storage is more important than coating protection for washed eggs. Washed Eggs could have a shelf life of 60 days (from date laid to best before date) during 4℃ preservation.洗選蛋蛋品質保存溫度washed eggegg qualitystorage temperature