Sensory parameter detection of agricultural products

This standard specifies the analysis methods for various hygiene indicators in eggs and egg products. This standard is applicable to the analysis of various hygiene indicators in eggs and egg products. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB 2748 Hygienic Standards for Fresh Eggs GB 2749 Hygienic Standards for Egg Products GB/T 5O09.3-2003 Determination of Moisture in Foods GB/T 5009.11 Determination of Total Arsenic and Inorganic Arsenic in Foods GB/T 5009.12 Determination of Lead in Foods GB/T 5009.14 Determination of Zinc in Foods GB/T 5009.17 Determination of Total Mercury and Organic Compounds in Foods GB/T 5009.19 Determination of BHC and DDT Residues in Foods GB/T 5009.19 Fresh eggs are suitable for fresh, refrigerated, and chemical storage of fresh eggs. 3 Sensory examination 3.1 Fresh egg shells are clean and intact, and the entire egg is slightly red when viewed by light. The yolk is not visible or slightly shaded. After opening, the egg yolk bulges completely and has toughness, and the protein is clear and transparent, with a clear and thin consistency. 3.2 The quality of refrigerated fresh eggs should comply with the provisions of GB 2748. 3.3 Chemical storage of eggs shall be stored using chemical methods (such as lime water, alkali, etc.), and their quality shall comply with the provisions of GB 2748. 4 Physical and chemical tests 4.1 Inorganic arsenic Take 10 fresh eggs, remove the shells, mix them all well, and take a sample. Analyze according to GB/T5009.11. 4.2 Mercury Take 10 fresh eggs, remove the shells, mix them all well, and take a sample. Analyze according to GB/T 5009.17

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