休闲卤制鹌鹑蛋的辐照保质研究

Evaluating Radiation Preservation for Pickled Quail Eggs

鹌鹑蛋是我国一大类蛋制品,一般加工成休闲类蛋制品食用,由于其营养丰富,制品一般需要高压灭菌进行杀菌保质,对产品口感有较大影响。通过对经不同辐照剂量及高温灭菌处理后的休闲卤制鹌鹑蛋进行细菌菌落总数、挥发性盐基氮、p H值、以及挥发性成分的分析,研究对休闲卤制鹌鹑蛋进行辐照保质的合适剂量。结果显示:产品经贮藏后,辐照剂量在10 k Gy以上的细菌菌落总数与高压灭菌产品接近,挥发性盐基氮含量的变化不大,而辐照强度在4 k Gy及以上p H值与对照样相近。挥发性成分分析发现,共检出130种挥发性成分,其中醛类18种、醇类30种、酯类7种、酮类7种、酸类9种、烯烃类10种、烷烃类24种、其它类25种,三种方式共性挥发性成分14种。经高温高压处理的样品中的酸、醇类明显要高于经辐照处理的样品,由于产品水分含量较高,不同处理方式挥发性成分差异较大,采取10 k Gy剂量辐照处理鹌鹑蛋产品具有一定的可行性,但需要进一步研究。

The quail egg is a large class of egg products in China, and is often processed into leisure-time foods. Quail egg products are highly nutritious, and usually require high-pressure sterilization to sterilize and preserve their quality, but this can have a significant influence on taste. The total bacterial count, volatile basic nitrogen, p H value, and volatile compound content of pickled quail eggs irradiated with different irradiation dosages and treated with thermal sterilization were evaluated, and the appropriate irradiation dose for preserving pickled quail eggs as leisure-time food was studied. The results showed that after storage, the total bacterial count of the products irradiated with more than 10 k Gy were close to bacterial counts of high-pressure-sterilized products, and no significant differences were seen in volatile basic nitrogen content. The p H values of the products treated with an irradiation intensity of 4 k Gy and above were close to the p H value of the control. Volatile component analysis showed 130 types of compounds, among of which there were 18 aldehydes, 30 alcohols, 7 esters, 7 ketones, 9 acids, 10 alkenes, 24 alkanes, and 25 other compounds. There were 14 common volatile components in the products sterilized by the three methods. The content of acids and alcohols in the group processed with high pressure thermal sterilization were significantly higher than the levels in the groups preserved by irradiation. Furthermore, due to the high moisture content in the product, different treatments resulted in significant differences in volatile components. Irradiation with a dose of 10 k Gy is feasible for preserving quail egg products, but further study is required.