腌制温度和食盐用量对咸鸭蛋蛋黄脂质的影响  

Effect of pickling temperature and concentration of salt solution on lipid of duck egg yolk

作　　者：龙门[1] 宋野[2] 杜庆飞[1] 周頔[1] 蔡华珍[1] 詹歌[1] 

机构地区：[1]滁州学院生物与食品工程学院,滁州239000 [2]国家肉品质量与安全控制工程技术研究中心农业部畜产品加工与质量控制重点开放实验室食品安全与营养协同创新中心南京农业大学食品科技学院,南京210095

出　　处：《农业工程学报》2015年第18期281-288,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：滁州学院科研启动金禽蛋抑菌保鲜包装及深加工关键技术研究和新产品开发(2014qd040);安徽省专业改造及新专业建设:食品质量与安全(2013zytz072)

摘　　要：为进一步提高咸鸭蛋品质，以鸭蛋为原料，分析不同腌制条件对蛋黄中脂质存在形式、脂质氧化速率的影响。结果表明，在腌制过程中，随着腌制温度的升高、腌制时间的延长，蛋黄指数、脂质含量、蛋黄皂化值均显著增加（P〈0.05）；腌制用盐量对蛋黄中脂质的皂化值有显著的促进作用（P〈0.05）。在腌制液食盐质量分数为20%～30%时，升高腌制温度对蛋黄中脂质二次氧化（硫代巴比妥酸值thiobarbituric acid, TBARS）有显著促进作用（P〈0.05），在腌制30 d后，TBARS无显著变化；并且在试验条件下，提高腌制用盐量能显著提高蛋黄中的 TBARS（P〈0.05）；动力学分析表明，增加食盐用量能够降低蛋黄中脂质初始氧化反应的活化能，从而促进脂质氧化。因此，通过调整腌制用盐量及腌制温度能够实现对咸鸭蛋蛋黄中脂质氧化的调控，由此得出咸鸭蛋较好的腌制条件为腌制温度25℃、腌制用盐量25 g/（100 g）、腌制时间为25 d，该研究结果可以为咸鸭蛋的腌制生产提供技术参考。Salted duck egg is a kind of Chinese-style pickled egg with a long shelf life. Its pleasant and fragrant taste is preferred by most of the people in China and other Southeast Asian countries. Salted duck egg is normally made by pickling the duck eggs in 20.0%-30.0% NaCl solution at room temperature （30℃） for 30 days. Lipid is one of the important structural and functional compositions for duck eggs; it has a very important impact on the quality of the duck egg, and has close relationship with the nutrition value and flavor and texture of duck eggs. The lipid oxidation also plays a role in the human body health, and is closely related to many diseases of the human body. The prooxidant effect of NaCl will enhance the oxidation of duck egg lipid during pickling. In that case, the objective of this paper was to research the oxygenolysis of the lipid of duck egg. The effects of different pickling temperatures, concentrations of NaCl solution and pickling time on duck yolk lipid oxygenolysis were investigated by using the methods that determined yolk index, lipid content of yolk, saponification value of yolk, thiobarbituric acid（TBARS） value of yolk, fatty acids composition and free fatty acid content in this paper. The result showed that yolk index, lipid content, saponification value of yolk and free fatty acid content all significantly increased, and phospholipid content decreased with the increase of pickling temperature and time （P〈0.05）. As the concentration of salt solution increased, saponification value of yolk significantly increased （P〈0.05）, yolk index and lipid content of yolk didn’t change obviously, and free fatty acid content decreased because of oxygenolysis. The increase of pickling temperature would accelerate lipid oxidation, and meanwhile could reduce the amount of final products of lipid oxidation. With the concentration of salt solution increasing, the TBARS value of yolk increased. Dynamics analysis showed that the activation energy of initial lipid oxidation reaction dec

关 键 词：脂肪酸 模型 盐 咸蛋黄 脂质分解 二次氧化 

分 类 号：TS206.4[轻工技术与工程—食品科学]