盐水法和包灰法腌制咸蛋理化性质的比较

Study on Chemical and Physical Properties of Duck Egg of Saline Salting and Plant Ash Salting

DOI：

中文关键词: 咸蛋 盐水法 包灰法 理化品质

英文关键词: salting eggs saline salting plant ash salting chemical and physical properties

基金项目:教育部新世纪优秀人才计划项目(NCET-07-0379)

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中文摘要:

研究了盐水法和包灰法在腌制咸蛋过程中理化品质的变化。结果表明:盐水法腌制的咸蛋黄的DHA含量是包灰法腌制的2倍多,而硬脂酸含量只有包灰法的2/3,其他脂肪酸没有明显差异。两种腌制方法的蛋黄和蛋清蛋白质种类没有差异,咸蛋清主要是相对分子质量为45 000的卵清蛋白,咸蛋黄的相对分子质量为46 000、66 000高密度脂蛋白的载脂蛋白和相对分子质量为100 000的低密度脂蛋白的载脂蛋白。包灰法蛋黄硬化率较高,且盐水法浸油率不如包灰法。包灰法腌制后蛋壳孔比盐水法多且表面粗糙,壳膜纤维直径由于脱水也比盐水法的纤细。两种方法腌制后可以明显看到蛋黄脂蛋白中油脂和载脂蛋白分离,包灰法油脂脱离的更多,蛋白质颗粒直径都在0.2~2μm范围。

英文摘要:

Changes in chemical and physical properties of duck egg of saline salting and plant ash salting were determined in this manuscript.The results indicated that the DHA content in egg yolk of saline salting was more than two times of that of plant ash salting,but the stearic acid content was only two thirds of that of plant ash salting and no significant differences in other fatty acids.No differences in protein patterns of either egg white or egg yolk were observed of saline salting and plant ash salting.For egg white,ovalbumin was the major protein with molecular weight(MW) of 45kDa and egg yolk was low-density lipoproteins(LDL) apoprotein with MW of 100kDa and high-density lipoprotein(HDL) apoprotein with MW of 46kDa and 66kDa.Hardening ratio of egg yolk of plant ash salting was higher than that of saline salting,and oil exudation ratio of saline salting was lower than that ofplant ash salting.Much more pore canals were observed in egg shell surface of of plant ash salting than that of saline salting and its surface was much rougher.The diameter of shell membrane fibers were also shorter than that of saline salting due to dehydration.It’s obviously observed that oil in egg yolk lipoprotein were separated from apoprotein by using this two methods,but oil separated of plant ash salting were more than that of saline salting and the diameter of the protein granule were at range of 0.2～2 μm.

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