鼋汁卤蛋风味分析及贮藏过程中蛋白质构变化

Flavor analysis of the turtle source marinated egg and the texture variation of the egg white during storage

采用徐州特色鼋汁制作了鼋汁卤蛋,对鼋汁和鼋汁卤蛋进行风味成分分析,结果显示:白煮蛋被检出的风味物质有13类36种,主要有醇、醛、酮和烷烃类;以五香粉入味的卤蛋,其蛋白中含有风味物质71种,其中酮、醛、呋喃和酯类均有不同程度增加;鼋汁卤蛋蛋白含有风味物质54种,相比白煮蛋主要增添了酮、醇和吡嗪类物质,而相比五香粉卤蛋显著减少的是酯和醛类物质。其次对鼋汁卤蛋在不同杀菌条件下(121℃30 min;126℃15min;116℃90min),贮藏过程中蛋白的硬化进行表征,发现白煮蛋杀菌后无硬化;而121℃处理后的卤蛋,蛋白硬度在30d后从最初的400~500g提高到1 000g以上,而在其他杀菌条件下,45d贮藏期内蛋白硬度仍然可保持在600~800g水平,同时蛋白弹性和咀嚼性均无明显下降。研究结果表明卤料对蛋白凝胶硬化有所促进,但选择适当的杀菌条件可延缓卤蛋蛋白硬化。

In this study,marinated eggs were made by using the special turtle source featured of Xuzhou.Firstly,the flavor of the turtle source and the marinated eggs were investigated.In the boiled eggs,totally 36 flavor compounds of 13 categories were detected including alcohols,aldehydes,ketones and alkanes.In the marinated eggs made by spice powder,totally 71 flavor compounds were found and the ketones,aldehydes,furanes and esters were increased in different levels.The marinated eggs made by turtle source released 54 flavor compounds,whereby the contents of ketones,alcohols and pyrazines were higher in comparison to the boiled eggs while the contents of esters and aldehydes were reduced in comparison to the spice powder eggs.The texture variation of egg white of the marinated eggs pasteurized under various conditions(121℃30 min;126℃15 min;116℃90 min)during storage was characterized.It was found there was no significant hardening of egg white in boiled eggs pasteurized under all the conditions,while the hardness of the marinated eggs treated under 121℃ was increased from 400~500 g of the freshprepared egg to over 1 000 g after stored for 30 days.With the other conditions,the hardness of egg white could be maintained at 600~800 g.Meanwhile the springiness and chewiness of the egg white has not been obviously affected.Conclusively the hardening could be enhanced by marinade while inhibited by proper pasteurization conditions.