不同加工工艺卤蛋的质构与风味特征  

Analysis of Texture and Flavor Characteristics of Marinated Eggs with Different Processing Technology

作　　者：张海茹 李祖悦 刘忠思 陈历水 温军辉 金永国[1] 黄茜[1] Zhang Hairu;Li Zuyue;Liu Zhongsi;Chen Lishui;Wen Junhui;Jin Yongguo;Huang Xi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Luohe Weilong Biology Technology Co.,Ltd.,Luohe 462000,Henan)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]漯河市卫龙生物技术有限公司,河南漯河462000

出　　处：《中国食品学报》2024年第1期315-327,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32072237);现代农业产业技术体系建设专项(CARS-40-K24)。

摘　　要：为分析不同加工工艺卤蛋的品质差异,选取4种市售卤蛋产品(WT溏心卤蛋、WY盐焗卤蛋、XY盐焗卤蛋和XW传统卤蛋),测定其基本营养成分、pH、质构、微观结构以及水分分布状态,并进行风味分析和感官评价。结果表明:4种卤蛋蛋白的蛋白质含量、蛋黄的脂肪含量(干质量)和蛋黄pH分别在64.48%~74.57%,53.19%~60.55%,6.53~7.13之间。WT溏心卤蛋蛋白和蛋黄的水分含量最高(P <0.05),分别为77.81%和52.58%。WT溏心卤蛋和XW传统卤蛋的蛋黄硬度(530.43 g和595.57 g)显著低于两种盐焗卤蛋(P <0.05),蛋黄颗粒较为紧密。在4种卤蛋中分别检出67,53,29,25种风味物质,主要挥发性成分为酚类或吡嗪类。水分分布结果显示蛋白和蛋黄的水分流动性均具有显著差异(P <0.05)。72位鉴评人员对卤蛋进行感官评价,得出WT溏心卤蛋的感官总分最高(76.19分)(P <0.05),具有蛋白嫩滑、蛋黄细腻且不噎口的特点。本研究明确了不同加工工艺卤蛋的质地和风味特点,为卤蛋加工企业选择合适的加工工艺提供了数据支持。The purpose of this study was to analyze the quality difference between marinated eggs processed by different technologies.The basic nutrient content,pH,textures,microstructure,and water distribution status of four kinds of commercially available marinated eggs(WT Tangxin egg,WY and XY baked salted egg,and XW traditional marinated egg)were investigated.Moreover,the flavor analysis and sensory evaluation were determined.The results showed that the egg white protein content,egg yolk fat content(dry weight)and pH of the four kinds of marinated egg were between 64.48%-74.57%,53.19%-60.55%and 6.53-7.13,respectively.The water content of WT Tangxin egg white and egg yolk was the highest(P<0.05),which were 77.81%and 52.58%,respectively.Egg yolk hardness numbers of WT Tangxin egg and XW traditional marinated egg(530.43 g and 595.57 g)were significantly lower than two kinds of baked salted egg(P<0.05),and the yolk particles were more compact.67,53,29 and 25 flavor substances were detected in four marinated eggs respectively,and the main volatile components were phenols or pyrazines.The results of water distribution showed that the water fluidity of four kinds of marinated egg white and egg yolk were significantly different(P<0.05).Sensory evaluation by 72 appraisers showed that the total score of WT Tangxin egg was the highest(76.19 points)(P<0.05),which was characterized by smooth egg white and delicate yolk.This study clarified the texture and flavor characteristics of marinated eggs with different processing technologies and provided theoretical support for the selection of appropriate processing technologies for marinated egg processing enterprises.

关 键 词：卤蛋 质构 风味 感官分析 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]