摘要
为了提高咸蛋品质,采用8组不同的腌制添加剂腌制咸蛋,以质量分数18%的饱和食盐水作为空白对照组,对咸蛋腌制时微生物变化情况,挥发性盐基氮含量,蛋内NaCl含量,水分含量,蛋黄油渗出率,蛋清、蛋黄质地结构及其蛋白质含量进行测定,并对咸蛋进行综合感官评定。试验结果表明,采用18%饱和食盐水,0.05%山梨酸钾和0.02%双乙酸钠腌制效果最好,蛋内和腌制液中几乎不含微生物;蛋内挥发性盐基氮含量最低,其中蛋清中为3.91mg/100g,蛋黄中为4.55mg/100g,且煮熟后无黑圈蛋等劣变蛋出现。加入添加剂,可以促进盐的渗透,降低蛋内水分含量,增加蛋黄出油率,而对质构、蛋白质等无明显影响。
In order to improve the quality of salted egg, the experiment with eight groups of different pickle additives were taken to pickle salted egg, 18% saline water immersion method as a control group. We did research on the micro-organisms changes, total volatile basic nitrogen（TVBN） content, the NaCl content, water content, oil exudation, texture, structure, protein, and the comprehensive sensory quality of salted egg was assessed. The results showed that the optimum salting condition was 18% salt concentration, 0.05% potassium sorbate and 0.02% sodium diacetate. There was almost no micro-organisms in salted egg and saline water. The total volatile basic nitrogen content of egg was the lowest, in egg white was 3.91 mg/100 g, and in yolk was 4.55 mg/100 g. There was also no black egg yolk of salted egg. At the same time, adding additives could promote the infiltration of salt, decrease the water content, but had no significant effect on oil exudation, texture and protein.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第10期140-148,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
现代农业产业技术体系建设专项资金资助(4011-08112601)
关键词
咸蛋
腌制添加剂
微生物
理化特性
品质
salted egg
pickle additives
microb
physical and chemical properties
quality
