离子预腌制技术对贮藏期卤蛋品质的提升作用  

Ion Pre-curing Enhances the Quality of Marinated Eggs during Storage

作　　者：刘静波 韩璐 吕思雯 Metta Cita Andriani 曹梦瑶 袁苓茹 徐梦蕾 于一丁 张婷 赵颂宁 LIU Jingbo;HAN Lu;LÜSiwen;Metta Cita Andriani;CAO Mengyao;YUAN Lingru;XU Menglei;YU Yiding;ZHANG Ting;ZHAO Songning(Jilin Provincial Key Laboratory of Nutrition and Functional Food,College of Food Science and Engineering,Jilin University,Changchun 130062,Jilin,China)

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

出　　处：《食品研究与开发》2024年第20期108-113,124,共7页Food Research and Development

基　　金：吉林省科技发展计划项目(20210202056NC)。

摘　　要：为解决卤蛋食品在贮藏期间口感变硬、质构降低等问题,应用离子预腌制工艺技术提高产品在贮藏期的品质价值。以持水性、质构、色度、pH值和感官评价为指标,对浸泡后的卤蛋及存放期间卤蛋品质进行评价,从而筛选出能够提升贮藏期卤蛋品质的离子。结果表明,在经48 h离子预腌制处理后,添加氯化钙预腌制的蛋清贮藏期内持水性增加、咀嚼性显著降低,且氯化钙显著改善卤蛋在贮藏期内蛋黄不黄、蛋清颜色变深以及减缓pH值下降、提高卤蛋贮藏期感官特性等问题。离子预腌制处理在卤蛋质构特性提升及色度保持方面具有一定的改善作用。其中,氯化钙在持水性、色度以及感官特性方面优于其他离子。相较于对照组,氯化钙组能够显著提升咀嚼性、减缓pH值下降速度、减缓细菌滋生。该研究可有效解决卤蛋在贮藏期蛋黄不黄、质构变硬的现象。In order to solve the problems of hard taste and low texture during storage,ion pre⁃curing technol⁃ogy was applied to improve the quality and value of the products during storage.Water holding capacity,tex⁃ture,chroma,pH value and sensory evaluation were used to evaluate the quality of marinated eggs after soaking and during storage,so as to screen out the ions that could improve the quality of marinated eggs during storage.The results showed that after 48 hours of ion pre⁃curing,the water⁃holding capacity of egg white precured with calcium chloride increased and the masticatory capacity decreased significantly during storage,calcium chlo⁃ride could significantly improve the yolk,color,pH value and sensory characteristics of the preserved eggs dur⁃ing storage.Ion pre⁃curing can improve the texture and color retention of the halogenated protein.Calcium chlo⁃ride is superior to other ions in water⁃holding capacity,chroma and sensory properties.Compared with the con⁃trol group,calcium chloride group can significantly improve mastication,slow down the speed of pH decline,slow down the growth of bacteria.The study can effectively solve the problems of egg yolk not yellow and tex⁃ture hardening during storage.

关 键 词：离子 预腌制技术 贮藏期 卤蛋 品质提升 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]