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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (11): 74-77.

• 食品 营养 检测 安全 • 上一篇    下一篇

咸蛋黄腌制过程中特性变化

卫惠萍 仝其根   

  • 收稿日期:2010-12-22 修回日期:2011-03-01 出版日期:2011-05-15 发布日期:2011-05-15
  • 基金资助:

    蛋品安全生产标准体系的建立及废弃物综合利用研究。

The Characteristics Chages Study Duing Egg yolk Salting Process

  • Received:2010-12-22 Revised:2011-03-01 Online:2011-05-15 Published:2011-05-15

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摘要：

咸蛋黄腌制过程中会产生水分、蛋白质、脂肪等的特性变化，这些变化会对咸蛋黄的质量有重大的影响。采用质构、热重/差热、电镜等方法初步探讨了咸蛋黄形成过程中特性的改变，结果表明：咸蛋黄腌制前期，随着水分的减少，蛋黄硬度逐渐增大，并在17d后达到峰值；22d后吸附水的含量降低到了0.628%，蛋白质与蛋黄油的乳化稳定结构也发生了改变，随着蛋黄油的析出与蛋白质颗粒的破裂，这时蛋黄硬度逐渐减小；蛋白质颗粒收缩变小到原直径的50%且蛋黄沙性出现。

关键词: 增殖, 增殖

Abstract:

The salting process of egg yolk will produces moisture, protein and fat of characteristic changes that the quality of egg yolk will have a significant impact. The characteristic changes of salting process in egg yolk have discussed by texture profile、TG/DTA and electron microscope method. The results show that: egg yolk hardness increased as the reduction of moisture in the pre-salted egg yolk and the 17d at peak; the adsorbed water of 22d decreased to 0.628%, the hardness decreased because of changed with protein and egg yolk oil emulsion stability of the structure as the precipitation of egg yolk oil and the fracture of protein particles; the protein particles reduce a half and the egg yolk has softer mouth-feel.