酸性腌制助剂腌制咸鸭蛋效果研究

Effect of Acid Curing Agent on Salted Egg

将酸性腌制助剂应用于咸蛋的包泥变温腌制工艺中,比较了咸蛋理化指标变化。实验结果表明:腌制助剂的添加,不改变咸蛋成熟期(19 d),可显著抑制蛋黄黑圈生成率至1%、且黑圈色浅;可降低脂质初级氧化产物共轭二烯酸(CDA)9.09%和次级氧化产物丙二醛(MDA)44.72%,抑制咸蛋黄在变温条件下的脂肪氧化分解;能够有效缩小蛋黄硬心大小8.64%,并使蛋黄色泽呈现橙红色,提升蛋黄感官评分。

The acid curing agent was applied in the process of curing salted eggs with varying temperature,and the physical and chemical indexes of salted eggs were compared.The results showed that the addition of the curing agent did not change the maturity of salted eggs (19 d),but significantly inhibited the generation rate of black circle to 1% and the color of black circle was shallow.The primary oxidation product conjugated dienoic acid (CDA) and the secondary oxidation product malondialdehyde (MDA) were reduced by 9.09% and 44.72% respectively,and the oxidative decomposition of fat in salted egg yolk was inhibited under the condition of temperature change.It can effectively reduce the size of yolk hard core by 8.64%,make the yolk color appear orange red,and improve the sensory score of the yolk.