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Chinese Agricultural Science Bulletin
2011,27
(11)
74-77
咸蛋黄腌制过程中特性变化
作 者：
卫惠萍;仝其根
单 位：
北京农学院
关键词：
咸蛋黄腌制;特性变化;硬度分析;电镜分析;热重/差热分析
摘 要：
咸蛋黄腌制过程中会产生水分、蛋白质、脂肪等的特性变化,这些变化会对咸蛋黄的质量有重大的影响。采用质构、热重/差热、电镜等方法初步探讨了咸蛋黄形成过程中特性的改变,结果表明:咸蛋黄腌制前期,随着水分的减少,蛋黄硬度逐渐增大,并在17天后达到峰值;22天后吸附水的含量降低到0.628%,蛋白质与蛋黄油的乳化稳定结构也发生了改变,随着蛋黄油的析出与蛋黄球颗粒的破裂,这时蛋黄硬度逐渐减小;蛋黄球颗粒收缩变小到原直径的50%且蛋黄沙性出现。
译 名：
The Characteristics Chages Study during Egg Yolk Salting Process
作 者：
Wei Huiping,Tong Qigen(Beijing University of Agriculture,Beijing 102206)
关键词：
salty egg yolk;characteristic change;hardness analysis;electron microscope analysis;TG/DTA analysis
摘 要：
The salting process of egg yolk will produces moisture,protein and fat of characteristic changes that the quality of egg yolk will have a significant impact.The characteristic changes of salting process in egg yolk have discussed by texture profile,TG/DTA and electron microscope method.The results showed that:egg yolk hardness increased as the reduction of moisture in the pre-salted egg yolk and the 17 days at peak;the adsorbed water of 22 days decreased to 0.628%,the hardness decreased because of changed with protein and egg yolk oil emulsion stability of the structure as the precipitation of egg yolk oil and the fracture of protein particles;the protein particles reduce a half and the egg yolk has softer mouth-feel.
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