腌制条件对熟制咸鸭蛋蛋黄组织形态及组成的影响

徐群博; 李秀华; 肖性龙; 余以刚

doi:10.13386/j.issn1002-0306.2022060301

腌制条件对熟制咸鸭蛋蛋黄组织形态及组成的影响

doi: 10.13386/j.issn1002-0306.2022060301

1.
华南理工大学食品科学与工程学院，广东广州 510640
2.
华南理工大学化学与化工学院，广东广州 510640

基金项目: 广东省重点研发计划（2019B020212003）；广州市重点研发计划（202206010177）。

详细信息

作者简介:
徐群博（1998−），男，硕士研究生，研究方向：食品质量与安全控制，E-mail：qbxu1998@163.com

通讯作者:
余以刚（1968−），男，博士，教授，研究方向：食品质量与安全控制，E-mail：yuyigang@scut.edu.cn

中图分类号: TS253.4
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- 文章访问数: 103
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-29
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Effects of Salting Conditions on the Morphology and Composition of Cooked Salted Duck Eggs Yolk

1.
School of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China
2.
School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China

摘要

摘要: 为探索咸鸭蛋腌制条件对熟制后蛋黄组织形态及组成的影响，以期减少熟制咸鸭蛋蛋黄中的硬芯含量，通过称量法、原子火焰吸收光谱分析、凯氏定氮法、差示量热扫描分析、红外光谱分析和扫描电子显微镜观察等方法对不同腌制浓度和时间下咸蛋黄不同部位理化性质以及生熟咸蛋黄微观结构的不同进行分析。结果表明，蛋黄硬芯从鸭蛋腌制的第2周出现，随着腌制时间延长，硬芯逐渐变大，腌制完成后占蛋黄总质量的33.64%~44.80%，水分含量约为21.47%~23.49%。硬芯的Na⁺含量在10.66~11.47 mg/g之间。腌制完成后，蛋黄外部的游离脂肪含量约为34.79%~36.34%，与外部相比，硬芯的游离脂肪含量更低，约为17.71%~27.90%，且随着腌制液盐浓度的上升而增加。腌制后蛋黄硬芯蛋白质含量上升至30%以上，高于外部。蛋黄经加热后，硬芯部分蛋黄微粒颗粒度较小，且形成间隙较小的连续结构。盐分渗透的先后顺序导致蛋黄中不同部位在组织结构和组成成分的差异，这些差异导致了熟制后蛋黄硬芯及外部的差别，且较高的腌制时间和浓度均会加剧硬芯的形成。在15%盐浓度条件下腌制4周后，得到的成熟咸蛋黄在熟制后硬芯含量较少，食用品质更好。本文分析了咸鸭蛋腌制条件对熟制蛋黄组成及组织形态的影响，对于提升咸鸭蛋蛋黄品质具有一定的指导意义。
- 咸蛋黄 /
- 硬芯 /
- 蛋白质 /
- 微观结构
Abstract: In order to explore the effects of salting conditions on the morphology and composition of cooked salted duck egg yolk (SDEY), and reduce the content of hard core in the cooked SDEY, the physicochemical properties of different parts of salted egg yolk and the microstructure of raw and cooked salted egg yolk were analyzed through weighing, atomic flame absorption spectrometry, Kjeldahl method, differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). The results revealed an appearance of the hard core of SDEY in the second week of the pickling process, which gradually increased with time. Specifically, the yolk hard core of the well-pickled salted duck egg accounted for 33.64%~44.80% of the total mass of the yolk and 21.47%~23.49% of the moisture content. The Na⁺ content of the hard core was 10.66~11.47 mg/g. Notably, the hard core of SDEY had lower free fat content, which was about 17.71%~27.90% compared with 34.79%~36.34% of the outer layer, while the free fat content of the hard core was positively correlated with the salt concentration of the pickling liquid. In addition, the protein content of the hard core of egg yolk increased to more than 30% after salted, which was higher than the outside. Moreover, it was found that the particle size of the yolk particles in the hard core was smaller after heating, which presented a continuous structure with smaller gaps. Thus, from the results, the order of salt penetration led to the differences in the structure and composition of different parts of salted egg yolk, which led to the differences in the hard core and the outside of the yolk after heating. Higher pickling time and salt concentration significantly aggravated the formation of the hard core. Therefore, using a concentration of 15% and pickling time for 4 week could make less hard core and better food quality. Hence, this study provides a guide to improving the quality of SDEY.
- salted egg yolk /
- hard core /
- protein /
- microstructure

HTML全文

图 1 不同腌制浓度下咸蛋黄硬芯比重的变化

Figure 1. Changes of hard core proportion in salted egg yolk in different curing concentrations

下载: 全尺寸图片幻灯片

图 2 不同腌制浓度下咸蛋黄盐分含量的变化

Figure 2. Changes of salt content in salted egg yolk in different curing concentrations

注：A：15% NaCl；B：20% NaCl；C：25% NaCl；图3同。

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图 3 不同腌制浓度下咸蛋黄水分含量的变化

Figure 3. Changes of water content in salted egg yolk in different curing concentrations

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图 4 不同腌制浓度下咸蛋黄游离脂肪含量的变化

Figure 4. Changes of free fat content in salted egg yolk in different curing concentrations

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图 5 腌制过程中咸蛋黄总蛋白质含量的变化

Figure 5. Changes of total protein content in salted egg yolk during curing

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图 6 腌制过程中咸蛋黄巯基含量的变化

Figure 6. Changes of sulfhydryl content in salted egg yolk during curing

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图 7 不同腌制阶段咸蛋黄的FTIR谱图

Figure 7. FTIR spectra of salted egg yolk in different curing stages

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图 8 不同咸蛋黄样品不同部分显微结构

Figure 8. Microstructure of different parts of different salted egg yolk samples

注：A生蛋黄外部；B生蛋黄硬芯；C熟蛋黄外部；D熟蛋黄硬芯。

下载: 全尺寸图片幻灯片

表 1 腌制过程中蛋黄不同部位的DSC特征值

Table 1. Characteristic values of DSC in different parts of egg yolk during curing

蛋黄样品	腌制时间（周）	DSC特征值
蛋黄样品	腌制时间（周）	T_max（℃）	ΔH（w/g）
新鲜蛋黄	0	80.52±0.16	−0.5592±0.0012
蛋黄外部	4	80.77±0.13	−0.4200±0.0124
蛋黄硬芯	4	81.30±0.14	−0.4545±0.0014
蛋黄外部	8	81.75±0.07	−0.3978±0.0072
蛋黄硬芯	8	81.25±0.07	−0.4091±0.0233

下载: 导出CSV

表 2 不同咸蛋黄样品不同部位二级结构构成变化（%）

Table 2. Changes of secondary structure in different parts of different salted egg yolk samples (%)

样品	1600~1625 cm⁻¹	1625~1640 cm⁻¹	1640~1650 cm⁻¹	1650~1660 cm⁻¹	1660~1690 cm⁻¹	1690~1700 cm⁻¹	α+β
样品	β1-折叠	β-折叠	无规则卷曲	α-螺旋	β-转角	β2-折叠	α+β
新鲜蛋黄	1.33	29.64	3.73	37.95	19.98	7.38	67.59
4周硬芯	4.01	27.51	8.34	38.52	18.63	2.99	66.03
4周外部	4.25	27.77	19.13	33.60	13.21	2.04	61.38
8周硬芯	11.30	18.10	22.05	21.98	16.78	9.80	40.07
8周外部	12.76	23.58	27.66	20.18	13.17	2.65	43.76

下载: 导出CSV

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