Gao Zhouyang, Zheng Jiangxia, Xu Guiyun
College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Foods. 2025 Apr 25;14(9):1507. doi: 10.3390/foods14091507.
Eggs, recognized as a "complete nutritional food", constitute a crucial source of high-quality protein and maintain an essential position in China's animal protein supply system. However, extended storage periods induce biochemical degradation, including protein denaturation, air cell expansion, and microbial growth, substantially affecting both food safety and nutritional value. As consumer demand for food quality assurance increases, research in egg freshness evaluation has made substantial progress. While existing studies have focused on isolated detection methods for egg freshness, there remains a critical gap in systematically integrating multidisciplinary approaches and evaluating their synergistic potential for comprehensive quality assessment. This review systematically categorizes conventional and emerging detection methodologies, including sensory assessment, physical characterization, chemical analysis, and intelligent detection technologies. The paper presents a comprehensive analysis of current research developments while offering perspectives on practical applications and future directions for egg freshness evaluation systems.
鸡蛋被视为“完整的营养食品”，是优质蛋白质的重要来源，在中国动物蛋白供应体系中占据重要地位。然而，储存时间延长会引发生化降解，包括蛋白质变性、气室扩大和微生物生长，这对食品安全和营养价值都会产生重大影响。随着消费者对食品质量保证的需求增加，鸡蛋新鲜度评估的研究取得了显著进展。虽然现有研究集中在鸡蛋新鲜度的孤立检测方法上，但在系统整合多学科方法并评估其综合质量评估的协同潜力方面仍存在关键差距。本综述系统地对传统和新兴检测方法进行了分类，包括感官评估、物理表征、化学分析和智能检测技术。本文对当前的研究进展进行了全面分析，同时对鸡蛋新鲜度评估系统的实际应用和未来方向提出了展望。
