预煮方式对卤蛋加工过程中理化性质的影响  

Effect of pre-cooking methods on physicochemical property of halogen egg during processing

作　　者：刘静波 程懂坤 赵颂宁 陈美如 张婷 LIU Jingbo;CHENG Dongkun;ZHAO Songning;CHEN Meiru;ZHANG Ting

机构地区：[1]吉林省营养与功能食品重点实验室吉林大学食品科学与工程学院,吉林长春130062

出　　处：《肉类工业》2021年第6期25-30,共6页Meat Industry

基　　金：中央高校基本科研业务费,“十三五”国家重点研发计划项目(2018YFD0400300)。

摘　　要：预煮处理是卤蛋加工过程中影响卤蛋品质的关键环节。该文研究比较了不同的预煮方式对卤蛋预煮、卤制和腌制过程中含水量、持水性、pH、色度、质构和切面形貌的影响。结果表明不同的预煮方式对加工过程中蛋白和蛋黄的含水量和pH影响不大,但对卤蛋蛋白的持水性影响较大(p<0.05)。高温预煮组腌制蛋白的持水性显著提升(p<0.05),超声低温预煮组的卤蛋蛋白持水性显著降低(p<0.05)。低温预煮能够显著降低水煮蛋白黄蓝值(b*)(p<0.05),卤制和腌制能够提升卤蛋蛋白的红绿值(a*)和黄蓝值(b*),并降低亮度值(L*)和总色差(ΔE*),但不同的预煮处理和加工过程对卤蛋蛋黄色泽影响复杂。超声低温预煮能够显著降低加工过程中卤蛋蛋白的硬度和胶着性(p<0.05),但对卤蛋蛋黄的硬度和胶着性影响不大。超声高温预煮可以降低水煮蛋白的弹性,高温预煮能够显著提升水煮蛋白和蛋黄的黏力(p<0.05),而卤制和腌制对卤蛋蛋白和蛋黄的黏力影响复杂。不同的预煮处理对卤蛋切面形貌有较大的影响。本研究明确了不同的预煮处理对卤蛋加工过程中品质的影响,为卤蛋加工企业选择合适的预煮工艺提供了一定数据参考和理论支持。Pre-cooking treatment was a key link affecting the quality of halogen eggs during processing.The effects of different pre-cooking methods on moisture content,water holding capacity,pH,color,texture,section morphology of halogen eggs during pre-cooking,bittern and curing were studied and compared.The results showed that different pre-cooking methods had little effect on the moisture content and pH of egg white and egg yolk during the processing,but it had a greater effect on the water holding capacity ofhalogen egg white(p<0.05).In the high temperature pre-cooking group,water holding capacity of cured egg white was significantly increased(p<0.05).In the ultrasonic low-temperature pre-cooking group,water holding capacity of halogen egg white was significantly decreased(p<0.05).The yellow-blue value of boiled protein could be significantly decreased by low-temperature pre-cooking(p<0.05).The red-green value(a*)and yellow-blue value(b*)of halogen egg white could be improved and the brightness value(L*)and total color difference(ΔE*)could be decrased by bittern and curing.However,the effect of different pre-cooking treatment and processing on the color of egg yolk was complicated.The hardness and adhesion of halogen egg white during processing could be significantly decreased by ultrasonic low-temperature pre-cooking(P<0.05),but it had little effect on the hardness and adhesion of halogen egg yolk.The elasticity of boiled egg white could be significantly decreased by ultrasonic high temperature pre-cooking,and the viscosity of boiled egg white andegg yolk could be significantly increased by high-temperature pre-cooking(p<0.05),but the effects of bitter and curingon the viscosity of halogen egg white and egg yolk were complex.Different pre-cooking treatment had a greater effect on the cross-sectional morphology of halogen egg.The effects of different pre-cooking treatment on the quality of halogen egg during processing were indicated,and it provided the scientific basis and theory support for halogen eggprocessing ind

关 键 词：卤蛋 超声 持水性 质构 切面形貌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]