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17天后达到峰值;22天后吸附水的含量降低到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黄球颗粒的破裂,这时蛋黄硬度逐渐减小;蛋黄球颗粒收缩变小到原直径的50%且蛋黄沙性出现。
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 showed that：egg yolk hardness increased as the reduction of moisture in the pre-salted egg yolk and the 17 days at peak;the adsorbed water of 22 days 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.
出处
《中国农学通报》
CSCD
北大核心
2011年第11期74-77,共4页
Chinese Agricultural Science Bulletin
基金
北京市教委科研项目"蛋品安全生产标准体系的建立及废弃物综合利用研究"(M200810020003)
关键词
咸蛋黄腌制
特性变化
硬度分析
电镜分析
热重/差热分析
salty egg yolk
characteristic change
hardness analysis
electron microscope analysis
TG/DTA analysis
