无精鸭蛋与鲜鸭蛋制作咸蛋的效果比较  

Comparison on Effect of Pickling Salted Eggs with Unfertilized Eggs and Fresh Eggs

作　　者：孙静[1] 皮劲松[1] 潘爱銮[1] 申杰[1] 梁振华[1] 吴艳[1] 蒲跃进[1] 张昊[1] 杜金平[1] 

机构地区：[1]湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室,武汉430064

出　　处：《湖北农业科学》2015年第22期5714-5718,共5页Hubei Agricultural Sciences

基　　金：现代农业产业技术体系水禽体系专项(CARS-43-18);湖北省动物胚胎工程与分子育种重点实验室项目(2015ZD108)

摘　　要：以无精蛋鸭蛋为原料,研究过程以鲜鸭蛋为对照组,考察了18℃下不同盐含量（17.0%、26.5%）腌制液的最佳腌制时间,得出了无精鸭蛋在不同盐含量腌制液腌制下咸度的变化、无精鸭蛋和鲜鸭蛋腌制咸蛋的差异比较。结果表明,北方腌制工艺加工的咸蛋蛋清含盐率、蛋黄含盐率和蛋黄出油率均高于南方腌制工艺加工咸蛋。当腌制液盐含量为17.0%时无精鸭蛋在22~24 d咸度最适宜,蛋清含盐率为3.90%左右,此时出缸最佳;采用腌制液盐含量为26.5%的无精鸭蛋在20~22 d时咸度最适宜,且出油良好,出缸最佳,此时蛋清含盐率为4.50%左右;在蛋清含盐率相差甚微的情况下,无精鸭蛋比鲜鸭蛋咸度感官更好。Unfertilized eggs were used as raw material and processed into salted egg.The fresh eggs were taken as control group. Eggs were preserved in the temperature of 18~C in different salt concentration salt liquid （17%,26.5%）,By sensory evaluation, determination of the rate of salt content the egg white and yolk, determination of egg yolk oil rate after pickling different days. The result showed that the unfertilized eggs which pickling with liquid concentration of 17% should be better to out during 22d to 24d,egg white salt content was about 3.90%. The unfertilized eggs which were pickling with salt concentration of 26.5% were better to out on 20d, egg white salt content was about 4.50%. When the salt contents of egg white had little difference, the salinity of pickling unfertilized egg was better than that of fresh eggs.

关 键 词：鲜鸭蛋 无精鸭蛋 含盐率 出油率 

分 类 号：S879.3[农业科学—畜牧兽医] TS205.2[轻工技术与工程—食品科学]