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当前位置: 首页 > 文章 > 不同锌盐在皮蛋加工中的作用差异(英文) 食品科学 2011,32 (13) 136-144
Position: Home > Articles > Different Effects of Zinc Salts on Preserved Egg Processing FOOD SCIENCE 2011,32 (13) 136-144

不同锌盐在皮蛋加工中的作用差异(英文)

作  者：
卜红宇;马美湖
单  位：
华中农业大学食品科学技术学院
关键词：
皮蛋;锌;物性;NaOH含量;pH值
摘  要：
分别以硫酸锌、乳酸锌、氯化锌、乙酸锌、葡萄糖酸锌、氧化锌代替氧化铅加工皮蛋,分析皮蛋腌制过程中料液碱度、皮蛋pH值以及皮蛋物性参数的变化,同时观察腌制过程中皮蛋的成熟情况。结果表明:6种锌盐腌制皮蛋过程中,料液碱度整体都呈下降趋势,随着腌制时间的延长,料液中碱度降低的速度逐渐放慢,说明锌盐有一定的堵眼效果。氧化锌、硫酸锌及葡萄糖酸锌加工皮蛋,皮蛋pH值呈先上升后下降的趋势,乳酸锌和对照组(氧化铅)中,蛋内pH值呈先上升后下降再上升的变化趋势;锌盐组蛋内pH值明显高于对照组,这说明锌盐阻止碱渗入蛋内的能力较对照组差。皮蛋蛋白和蛋黄的硬度、黏着性、弹性、凝聚性、耐嚼性和回复性呈现出不同的变化趋势。由实际效果观察得知,氧化铅腌制皮蛋效果好、周期长,乳酸锌、硫酸锌、乙酸锌腌制皮蛋的效果好、周期短。
译  名：
Different Effects of Zinc Salts on Preserved Egg Processing
作  者：
BU Hong-yu,MA Mei-hu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
preserved eggs;zinc;texture properties;sodium hydroxide content;pH value
摘  要：
The purpose of this work was to evaluate the availability of zinc sulfate,zinc lactate,zinc chloride,zinc acetate,zincgluconate and zinc oxide as respective substitutes for lead oxide in preserved eggs.Changes in curing solution alkalinity,pH ofwhole preserved eggs and texture parameters of preserved egg white and yolk were analyzed during the curing of preserved eggs,and the maturity of preserved eggs was also observed.In general,curing solution alkalinity showed a downward trend during thecuring process regardless of which of the six zinc salts was used.Further,the decrease in curing solution alkalinity was graduallyattenuated as the curing proceeded,suggesting that these zinc salts can prevent penetration of egg contents.pH of wholepreserved eggs presented a trend to first increase and then decrease when zinc oxide,zinc sulfate and zinc gluconate were used,and an increase-decrease-increase trend was observed for preserved eggs cured with zinc lactate or lead oxide.Moreover,the sixzinc salts investigated provided preserved eggs with a much higher pH as compared to lead oxide,demonstrating that lead oxidehas stronger ability to prevent sodium hydroxide from penetrating into eggs.Preserved egg white and yolk displayed differentchanges in their harness,adhesiveness,springiness,cohesiveness,chewiness and resilience.From the results of actual observations,it could be concluded that despite having good effectiveness,curing with lead oxide is time-consuming and that zinc lactate,zincsulfate and zinc acetate not only result in good curing effectiveness but are time-saving as well.

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