Effects of temperature on quality of preserved eggs during storage.

With the prolongation of storage time, the solubility of preserved egg white gel at 3 storage temperatures showed a trend of first decreasing and then increasing in S1 ( P < 0.05), the solubility in S4 increased first and then decreased ( P < 0.05), and there was no obvious change trend in S2 and S3 parts.

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Therefore, the content of free amino acids presented an increasing trend.

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Under the condition of normal temperature and high temperature, the L∗ value of the egg white and yolk showed a decreasing trend, and the decreasing trend of high temperature was more obvious.

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