烟熏液对咸鸭蛋抗氧化和质构特性影响的研究

Study on the effect of liquid smoke on antioxidant and textural properties of salted duck egg

在咸鸭蛋传统腌制工艺的基础上,向腌制液中分别添加2.5%和5.0%的烟熏液,研究烟熏液对咸鸭蛋抗氧化性、质构及感官品质的影响。结果表明,腌制液中添加烟熏液能有效降低咸鸭蛋蛋黄脂质的氧化、提高蛋黄和蛋白对DPPH自由基清除力及还原力。腌制液中添加2.5%的烟熏液腌制的咸鸭蛋的硬度最大、感官评价过程中所获评分最高。

On the basis of traditional salting technology of salted duck eggs,2.5%and5.0%liquid smoke were added to the salting solution to study the effects of liquid smoke on antioxidant,texture and sensory qualities of salted duck eggs.The results showed that adding liquid smoke could effectively reduce lipid oxidation,improve DPPH radical scavenging and reducing power of salted egg yolk and white.The salted duck eggs with presence of2.5%liquid smoke had the highest hardness and the highest score in sensory evaluation.