不同蛋壳外观皮蛋的内部品质与铜含量的比较  

Comparison of internal quality and copper content of preserved eggs with different eggshell appearance

作　　者：孙静[1] 杨雪 彭旭 梁振华[1] 杨华[2] 卢立志[2] 曾涛[2] 杜金平[1] SUN Jing;YANG Xue;PENG Xu;LIANG Zhen-Hua;YANG Hua;LU Li-Zhi;ZENG Tao;DU Jin-Ping(Institute of Animal Husbandry and Veterinary Medicine,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]湖北省农业科学院畜牧兽医研究所,武汉430064 [2]浙江省农业科学院,杭州310021

出　　处：《食品安全质量检测学报》2023年第11期255-262,共8页Journal of Food Safety and Quality

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-42-26);湖北省动物胚胎工程与分子育种重点实验室项目(2023ZD108);湖北省农业科学院“青年拔尖人才”培养计划项目(2022)。

摘　　要：目的探究不同蛋壳外观皮蛋内部品质与铜含量区别。方法使用色彩色差仪、场发射扫描电镜、原子吸收分光光度计和pH计分析不同蛋壳外观皮蛋表面及内质色差、微观差异,基于皮蛋不同组分铜含量、质构、碱度和载菌量评价皮蛋品质。结果多斑皮蛋(B组)、少斑皮蛋(C组)与无斑皮蛋(A组)、鲜鸭蛋(D组)相比,B、C组蛋壳表面会沉积金属化合物使蛋壳颜色变暗,甚至是形成小黑点及黑斑,但是金属化合物主要集中在蛋壳表面及壳膜,堵孔的同时修补了被碱液腐蚀的蛋壳表面,阻挡微生物进入,调节了蛋内碱度,其可食用部分铜含量也属于安全范围。C组皮蛋形成较好品质的同时,也拥有更长的保藏期。结论研究表明适量的硫酸铜使用对皮蛋的品质和可食部分铜的含量有积极影响,同时也可解除消费者对皮蛋的健康疑虑。Objective To explore the differences between internal quality and copper content of preserved eggs with different eggshell appearances.Methods Color difference meter,field emission scanning electron microscope,atomic absorption spectrophotometer and pH meter were used to analyze the color and microscopic differences of the surface and endosperm of preserved eggs with different eggshell appearances,and the quality of preserved eggs was evaluated based on the copper content,texture,alkalinity and bacterial load of different components of preserved eggs.Results Compared with preserved eggs without spots(group A)and the fresh duck eggs(group D),the metal compounds would be deposited on the surface of the eggshell of preserved eggs with many spots(group B)and preserved eggs with few spots(group C),which made it dark,and even form small black spots and spots.However,the metal compound was mainly concentrated on the surface of the eggshell and the eggshell membrane,and repair the egg that had been corroded by lye while plugging the holes and prevented the entry of microorganisms,adjusted the alkalinity in the egg,and the copper content of the edible part was also within the safe range.While the preserved eggs of group C had better quality,they also had a longer storage period.Conclusion The research shows that the use of appropriate amount of copper sulfate has a positive effect on the quality of preserved eggs and the content of copper in edible parts,and can also allay consumers’doubts about the health of preserved eggs.

关 键 词：皮蛋 蛋壳外观 内部品质 微观结构 铜含量 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]