咸蛋黄成熟机制及品质影响因素研究进展  

Research Development of Mechanism of Changes in Salted Egg Yolk during Pickling Process

作　　者：彭辉[1] 林捷[1] 肖丹华[1] 黄娟[1] 郑华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2011年第3期181-184,共4页Food Research and Development

基　　金：农业产业体系(nycytx-45-13);广东省科技计划项目(2009B020313002);中山市科技计划项目(20092A196)

摘　　要：论述咸蛋黄在腌制中的蛋黄指数、出油、起沙的变化规律及其品质影响因素,归纳出成熟机制主要是食盐的渗透作用和脱水作用引起蛋内物理化学性质变化。腌制温度、腌制方法、保藏时间、食盐用量、酸性、碱性添加剂等因素都会影响蛋黄品质,在加工中对其进行控制,对提高产品的稳定性和质量会有所帮助。The paper discussed the changes of the yolk index,oil exudation,granulation,and discussed factors affected the quality.Mature mechanism of salted egg yolk was mainly the changes in physical and chemical properties inside the eggs caused by the penetration of sodium chloride and the dehydration.Pickled temperature,curing methods,preservation time,amount of salt,acidic,alkaline additives,and other factors can affect the quality of egg yolk.By controlling these factors,the quality and its stability of the products can be improved.

关 键 词：咸蛋黄 腌制方法 成熟机制 蛋黄品质 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]