不同因素对咸鸭蛋“黑黄”产生的影响  

Effects of Different Factors on Yolk Blackening in Salted Duck Egg

作　　者：孙静[1] 杨雪 彭旭 卢立志[2] 曾涛[2] 贾鸣 申杰[1] 杜金平[1] SUN Jing;YANG Xue;PENG Xu;LU Lizhi;ZENG Tao;JIA Ming;SHEN Jie;DU Jinping(Institute of Animal Husbandry and Veterinary Medicine,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Institute of Animal Husbandry and Veterinary Science,Zhejiang Academy of Agricultural Science,Hangzhou 310021,China)

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

出　　处：《食品科学》2024年第15期13-21,共9页Food Science

基　　金：财政部和农业农村部:国家现代农业产业技术体系岗位科学家项目(CARS-42-26);湖北省动物胚胎工程与分子育种重点实验室项目(2024ZD108);湖北省农业科学院“青年拔尖人才”培养计划项目(2021)。

摘　　要：为分析影响盐腌鸭蛋中“黑黄”产生的因素,本实验通过色度值和金属离子含量测定以及蛋白质组学分析,对比“黑黄”咸蛋和正常咸蛋不同部位的差异,初步确定与“黑黄”形成有关的因素,再通过单因素试验进一步研究这些因素对黑黄形成程度和速率的影响。结果表明,Fe、Cu含量越高,蛋黄色度值越小,“黑黄”越黑,推测卵黄高磷蛋白中Fe2+与S2-结合形成的硫化物是使蛋黄变黑的原因,半胱氨酸的降解脱硫是蛋黄产硫的主要原因。微生物浓度、温度、pH值是影响黑黄产生的主要因素,鸭蛋载菌量和腌制温度越高,黑黄率越高;pH7.0~8.0范围内均可产生H2S,其中pH7.5时产气速率最快。综上,可以推测“黑黄”是由蛋黄内硫元素与铁元素之间的变色反应造成,腌制过程中的温度、pH值以及鸭蛋本身的载菌量对“黑黄”现象均有较大影响。In order to analyze the factors affecting yolk blackening in salted duck eggs,this study investigated the differences in the color difference,metal ion contents and proteomics in different parts of normal and black-yolked salted duck eggs.The effects of these factors on the degree and rate of yolk blackening were studied by single factor experiments.The results showed that the higher the contents of Fe and Cu,the smaller the color difference value of yolk and the blacker the color.2+2-It was speculated that the sulfide formed by the combination of Fe in phosvitin(Pv)and S was responsible for the blackening of egg yolk,and the degradation and desulfurization of cysteine was an important contributor to sulfur production in egg yolk.Microbial load,temperature and pH were important factors affecting yolk blackening.With increasing bacterial load and curing temperature of duck eggs,the rate of yolk blackening increased.H2S was produced in the pH range of 7.0–8.0,and the gas production rate was the fastest at pH 7.5.In summary,it can be inferred that yolk blackening in salted duck eggs is caused by the discoloration reaction between sulfur and iron elements in egg yolk.Curing temperature,pH and the bacterial load of duck eggs have a great influence on yolk blackening.

关 键 词：鸭蛋 微生物 硫化氢 变色反应 蛋白质组学 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]