Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs.

Moreover, as shown in Table 12 , after 12 days of storage at 25 °C, the CFI and moisture contents were significantly positively correlated with the hardness, springiness, and resilience of alkali-induced EWG ( p < 0.01) and significantly positively correlated with the chewiness ( p < 0.05), while the TVB-N contents showed a highly significant negative correlation with hardness, springiness, resilience, and chewiness ( p < 0.01).

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It is evident that under 25 °C storage conditions, the score of the principal component and stepwise regression showed a decreasing trend with the increase in storage days, indicating that the higher the score of the principal component and stepwise regression, the fresher the duck eggs.

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