低盐咸鸭蛋腌制过程对蛋黄中游离氨基酸和风味的影响  

Effect of low-salt salted duck egg pickling on free amino acids and flavor in yolk

作　　者：何春霞 王修俊 于沛[1,2] 包欢欢 许九红 李佳敏 冯廷萃 HE Chunxia;WANG Xiujun;YU Pei;BAO Huanhuan;XU Jiuhong;LI Jiamin;FENG Tingcui(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Bio-pharmacy,Guiyang 550025,China;Zhenyuan County Mingcheng Food Factory,Qiandongnan Miao and Dong Autonomous Prefecture 557700,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]镇远县名城食品厂,贵州黔东南苗族侗族自治州557700

出　　处：《食品与发酵工业》2023年第15期243-249,共7页Food and Fermentation Industries

基　　金：贵州省科技计划项目(黔科合支撑[2017]2555);贵州省朝天椒产业集群建设项目(黔农函[2020]43号);贵州省科技计划重点项目(黔科合支撑[2022]重点010号);中央引导地方科技发展专项(黔科中引地[2018]4020);贵州省人才平台项目(贵州省平台人才[2020]2102)。

摘　　要：为探究三穗特色低盐咸鸭蛋在腌制过程中氨基酸种类、含量的变化,采用氨基酸分析仪对不同腌制时间的低盐咸鸭蛋黄游离氨基酸组成及含量进行测定,并采用主成分分析法探究游离氨基酸在咸蛋黄滋味中的呈味特性。结果表明,不同腌制时间检测到的游离氨基酸种类相同(16种),含有7种必需氨基酸,不同腌制时间游离氨基酸总含量有显著性差异,28 d腌制结束的咸蛋黄总游离氨基酸含量相较于0 d提高了46.49%,蛋白质相对含量提高了1.23倍。鲜味氨基酸、甜味氨基酸、苦味氨基酸、芳香族氨基酸含量均显著增加,0~7 d是呈味氨基酸含量增加的重要阶段。结合主成分分析和聚类分析结果得出脯氨酸、苯丙氨酸、酪氨酸、丙氨酸、谷氨酸、天冬氨酸、精氨酸、异亮氨酸8种氨基酸对咸蛋黄滋味影响程度最大。此为咸鸭蛋加工技术的改进及咸鸭蛋风味的人工控制提供理论基础。To explore the changes in amino acid types and contents of Sansui low-salt salted duck eggs during pickling,an amino acid analyzer was used to determine the composition and content of free amino acids in low-salt salted duck egg yolk with different pickling time,and principal component analysis was used to evaluate the flavor characteristics of salted duck egg yolk.Results showed that 16 kinds of free amino acids were detected at different pickling times,containing seven kinds of essential amino acids.The total content of free amino acids had significant difference.The total content of free amino acids in salted egg yolk after 28 d of pickling increased by 46.49%compared with that at day 0,and the relative content of protein increased by 1.23 times.The contents of fresh amino acids,sweet amino acids,bitter amino acids,and aromatic amino acids increased significantly.The important stage for the increase of flavor amino acids was 0-7 d.Combined with the results of principal component analysis and cluster analysis,it was found that the eight amino acids of proline,phenylalanine,tyrosine,alanine,glutamic acid,aspartic acid,arginine,and isoleucine had the greatest influence on the taste of salted egg yolk.This provides a theoretical basis for the improvement of salted duck egg processing technology and the artificial control of salted duck egg flavor.

关 键 词：低盐 咸蛋 游离氨基酸 滋味 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]