单 位：
滁州学院生物与食品工程学院;国家肉品质量与安全控制工程技术研究中心
关键词：
脂肪酸;模型;盐;咸蛋黄;脂质分解;二次氧化
摘 要：
为进一步提高咸鸭蛋品质,以鸭蛋为原料,分析不同腌制条件对蛋黄中脂质存在形式、脂质氧化速率的影响。结果表明,在腌制过程中,随着腌制温度的升高、腌制时间的延长,蛋黄指数、脂质含量、蛋黄皂化值均显著增加(P<0.05);腌制用盐量对蛋黄中脂质的皂化值有显著的促进作用(P<0.05)。在腌制液食盐质量分数为20%~30%时,升高腌制温度对蛋黄中脂质二次氧化(硫代巴比妥酸值thiobarbituric acid,TBARS)有显著促进作用(P<0.05),在腌制30 d后,TBARS无显著变化;并且在试验条件下,提高腌制用盐量能显著提高蛋黄中的TBARS(P<0.05);动力学分析表明,增加食盐用量能够降低蛋黄中脂质初始氧化反应的活化能,从而促进脂质氧化。因此,通过调整腌制用盐量及腌制温度能够实现对咸鸭蛋蛋黄中脂质氧化的调控,由此得出咸鸭蛋较好的腌制条件为腌制温度25℃、腌制用盐量25 g/(100 g)、腌制时间为25 d,该研究结果可以为咸鸭蛋的腌制生产提供技术参考。
译 名：
Effect of pickling temperature and concentration of salt solution on lipid of duck egg yolk
作 者：
Long Men;Song Ye;Du Qingfei;Zhou Di;Cai Huazheng;Zhan Ge;School of Bio & Food Engineering, Chuzhou University;National Center of Meat Quality and Safety Control, Key Lab of Food Processing and Quality Control, Ministry of Agriculture, Food Safety and Nutrition Collaborative Innovation Center, College of Food Science and Technology, Nanjing Agricultural University;
关键词：
fatty acid;;models;;salts;;salted duck egg yolk;;lipid oxidation;;two-step oxidation
摘 要：
Salted duck egg is a kind of Chinese-style pickled egg with a long shelf life. Its pleasant and fragrant taste is preferred by most of the people in China and other Southeast Asian countries. Salted duck egg is normally made by pickling the duck eggs in 20.0%-30.0% Na Cl solution at room temperature(30℃) for 30 days. Lipid is one of the important structural and functional compositions for duck eggs; it has a very important impact on the quality of the duck egg, and has close relationship with the nutrition value and flavor and texture of duck eggs. The lipid oxidation also plays a role in the human body health, and is closely related to many diseases of the human body. The prooxidant effect of NaC l will enhance the oxidation of duck egg lipid during pickling. In that case, the objective of this paper was to research the oxygenolysis of the lipid of duck egg. The effects of different pickling temperatures, concentrations of Na Cl solution and pickling time on duck yolk lipid oxygenolysis were investigated by using the methods that determined yolk index, lipid content of yolk, saponification value of yolk, thiobarbituric acid(TBARS) value of yolk, fatty acids composition and free fatty acid content in this paper. The result showed that yolk index, lipid content, saponification value of yolk and free fatty acid content all significantly increased, and phospholipid content decreased with the increase of pickling temperature and time(P<0.05). As the concentration of salt solution increased, saponification value of yolk significantly increased(P<0.05), yolk index and lipid content of yolk didn't change obviously, and free fatty acid content decreased because of oxygenolysis. The increase of pickling temperature would accelerate lipid oxidation, and meanwhile could reduce the amount of final products of lipid oxidation. With the concentration of salt solution increasing, the TBARS value of yolk increased. Dynamics analysis showed that the activation energy of initial lipid oxidation reaction decreased as the concentration of salt solution increased, which accelerated lipid oxidation. The changes of fatty acid composition were that the saturated fatty acids content increased, especially those with small molecular weight, and the unsaturated fatty acids content decreased on account of oxygenolysis, in which the decrease of the amount of those with small molecular weight, e.g. myristic acid and palmitoleic acid, was more than those with large molecular weight, e.g. arachidonic acid and linoleic acid. The amount of the saturated free fatty acids and unsaturated free fatty acids both increased after pickling. The increase of the amount of the free fatty acids was because of the oxygenolysis of phospholipids and neutral lipid. The saturated free fatty acids were mainly made of short-chain fatty acids, e.g. caproic acid and octanoic acid, and had little in quantity for the medium-chain fatty acids. Palmitoleic acid and linoleic acid took a greater proportion in the unsaturated free fatty acids, and their contents increased during the pickling period. This paper may provide a theoretical reference for the effect of pickling condition on the oxygenolysis of the lipid of duck egg yolk.
