摘要
以笼养和地面养殖鸭蛋为原料,采用浸泡法和泥包法腌制咸蛋,经过清洗和包泥贮藏不同处理,探讨不同养殖方式及腌制方法对咸蛋贮藏期的影响。贮藏期间进行挥发性盐基氮(TVB-N)、含盐率以及坏蛋率监测。结果表明:盐水腌制咸蛋品质较好,而泥包法腌制咸蛋容易出现黑蛋黄;笼养蛋加工的咸蛋贮藏期均比地面养殖蛋长;泥包法腌制咸蛋后不清洗直接贮藏较适宜。
The effect of different raising systems,salting methods and storage conditions on the storage period of salted eggs was investigated in this study. The total volatile basic nitrogen,salt content rate and the rate of corruption products of salted eggs were measured during the storage period. The results showed that the salted egg by brine curing exhibited better quality,while the salted egg packed by mud easy to cause the black yolk. The storage time of salted cage egg was longer than those of cage-free eggs. It was suitable for the salted egg packed by mud to storage without cleaning.
出处
《中国家禽》
北大核心
2015年第12期35-38,共4页
China Poultry
基金
现代农业产业技术体系建设专项资金(nycytx-45-14)
关键词
咸鸭蛋
养殖方式
腌制方法
贮藏
salted duck egg
raising system
salted methods
storage
