腌制方法对鸭蛋黄成分变化及品质影响  

Effect of salting processing on composition and quality of duck yolk under different method

作　　者：黄娟[1] 林捷[1] 郑华[1] 刘铃[1] 郑洋洋[1] 陈永生[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2012年第4期60-64,共5页Food Science and Technology

基　　金：广东省科技计划项目(2009B020313002);中山市科技计划项目(20092A196)

摘　　要：研究了鸭蛋在草木灰包裹法和盐水浸泡法腌制过程中,水分含量、盐分含量、R值与Q值,蛋黄总脂肪、可溶性蛋白质和巯基含量的变化以及成熟(7周)后两者蛋黄的感官品质。7周内,随腌制时间的延长,浸泡法鸭蛋黄水分含量明显低于包裹法鸭蛋黄,盐分含量却高于包裹法;蛋清R值高于蛋黄,灰蛋的R值、Q值都低于盐水蛋。第7周,灰蛋和盐水蛋的Q值上升为0.88和0.90;脂肪占湿重的含量上升至48.45%和50.67%,而腌制期总脂肪量是没有变化的;可溶性蛋白质含量增加至6.75%和6.08%;表面巯基和游离巯基下降至0.31、0.28mmol/g蛋黄和1.68、1.34mmol/g蛋黄。灰蛋蛋黄在形态、滋味和气味方面明显优于盐水蛋,感官评分分别为88.9和78.65。Duck egg coated by ash paste mixed with salt and brined in saline the changes of moisture,salt,R value and Q value,lipid,soluble protein and sulfhydryl of egg yolk during curing process,and difference of sensory quality of salted egg yolk（7 weeks）.With salting time increasing,the moisture content of egg from immersing method is significantly lower than coating method,the salt content is higher in contrary;R value in egg white is higher than in yolk,R value and Q value of coated egg are both lower than immersed egg.Q values of coated egg and immersed egg were 0.88 and 0.90 respectively;lipid content increased to 48.45% and 50.67%,while their total lipid are both no significant difference during curing process;soluble protein content increased to 6.75% and 6.08%;the surface and free sulfhydryl group reduced to 0.31,0.28 mmol/g and 1.68,1.34 mmol/g egg yolk respectively.The shape,taste and smell of coated egg yolk are better than immersed,their sensory scores are 88.9 and 78.65 respectively.

关 键 词：腌制 蛋黄 渗透 品质 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]