鸭蛋腌制过程中某些成分变化规律的研究

Variation Of Some Components Of Duck Eggs In Salting Process

本文对鸭蛋腌制过程中pH值、含水量及蛋黄油量和游离脂肪酸含量的变化规律进行了初步研究。结果表明,除游离脂肪酸外,pH值、含水量、蛋黄油量有很大变化。其中,pH值、含水量下降,蛋黄油量增高。

In this experiment, some parameters (albumen, yolk pH and water , yolk oil and free fat acid contents) were determined. The results showed that albumen, yolk pH and water content decreased and yolk oil content increased in 30 days. The free fat acid in yolk did not show obvious change.