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首页> 外文期刊>Poultry Science >Acceptance of brown-shelled eggs in a white-shelled egg market.
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Acceptance of brown-shelled eggs in a white-shelled egg market.

机译：褐壳蛋在白壳蛋市场上的接受度。

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Brown eggs have gradually entered the traditional white-egg markets as a distinctive mode for packaging specialty eggs. A test was conducted at the Brigham Young University Sensory Laboratory (Provo, UT) to understand how consumers view attributes of the brown egg relative to the white egg. The objectives were to see how the consumer viewed properties of eggs by color and to examine the preference for brown color intensity. The 52 panelists were all women who routinely purchased and consumed eggs. Some women (53.8%) consumed eggs twice weekly, and 40.4% purchased them at least every 2 wk. Purchases included specialty eggs (14.6%) consisting of cage-free (50.0%), organic (28.6%), and n-3 enhanced (21.4%) eggs. The panelists preferred white eggs (90.4%). Though brown-shelled eggs did not exceed white eggs in preference, they were perceived positively (white-shelled %:brown-shelled %) as being more nutritious (65:29), having more flavor (27:14) and n-3 content (62:39), having a farm-flock origin (46:44), and being from organically fed hens (56:31) To test the preference for shade of brown eggs, a set of 6 eggs with varying intensities of brown color was evaluated for accepted appearance using a 9-point hedonic scale. The egg color intensities were measured using a Hunter Colorflex spectrophotometer (Hunter Associates Laboratory, Reston, VA) and the CIE system. The lightness (L*) values ranged from 83.2 for the white egg to 63.6 to 46.5 for the brown eggs. A significant (P <0.05) preference was found for the 2 lighter shades of brown-shelled eggs (L* 63.6 and 57.5). Using the 9-point scale, panelists then compared brown eggs side by side with white eggs. Again, the 2 most light-tinted brown eggs were found most comparable with the white egg in acceptability and better (P <0.05) than the darker brown eggs. In conclusion, white eggs were preferred over brown eggs; however, brown eggs gained in acceptance but did not exceed white as likely to be more nutritious or flavorful, fresher, organic, and of cage-free origin. Varying color shades in cartoned eggs was equally as acceptable as uniform colored eggs. Panelists preferred the appearance of the light-tinted brown eggs to that of darker brown eggs.
机译：红皮蛋已逐渐进入传统的白蛋市场，成为包装特种蛋的独特方式。在杨百翰大学感官实验室（美国犹他州普罗沃）进行了一项测试，以了解消费者如何看待棕色鸡蛋相对于白色鸡蛋的属性。目的是了解消费者如何通过颜色查看鸡蛋的特性，并检查对棕色强度的偏爱。 52名小组成员都是例行购买和食用鸡蛋的妇女。一些妇女（53.8％）每周吃两次鸡蛋，而40.4％的妇女至少每两周购买一次。购买的产品包括特种鸡蛋（14.6％），包括无笼鸡蛋（50.0％），有机鸡蛋（28.6％）和 n -3增强鸡蛋（21.4％）。小组成员优选白鸡蛋（90.4％）。尽管褐壳鸡蛋的优先级不超过白鸡蛋，但它们被积极地认为（白壳％：棕壳％）营养丰富（65:29），具有更多风味（27:14），并且 n -3含量（62:39），起源于农场羊群（46:44），来自有机饲喂母鸡（56:31）。使用9点享乐量表对6种不同强度的棕色鸡蛋的外观进行了评估。使用Hunter Colorflex分光光度计（Hunter Associates Laboratory，Reston，VA）和CIE系统测量鸡蛋的颜色强度。亮度（L *）值范围从白鸡蛋的83.2到棕鸡蛋的63.6至46.5。发现棕褐色鸡蛋的两种较浅阴影（L * 63.6和57.5）具有显着（ P <0.05）偏好。然后，小组成员使用9分制进行比较，比较棕色鸡蛋和白色鸡蛋。同样，发现两个色浅的棕色鸡蛋在可接受性上与白鸡蛋最相似，并且比深色的棕色鸡蛋更好（ P <0.05）。总之，白鸡蛋比棕色鸡蛋更可取。但是，棕色鸡蛋可以被接受，但不超过白色，因为它更有营养或更有风味，更新鲜，有机且无笼养。盒装鸡蛋中各种颜色的阴影与均匀着色的鸡蛋一样可以接受。小组成员更喜欢浅色棕色鸡蛋的外观而不是深色棕色鸡蛋的外观。

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