摘要
通过测定不同卤制时间、温度下卤蛋的脂肪氧化TBA值和游离脂肪酸的变化来确定复卤工艺中的参数。结果表明,随卤制温度升高和时间延长,蛋黄中游离脂肪酸含量和脂肪氧化值均呈上升趋势,卤制2 h后达最大值,此时游离脂肪酸为4.77 mg/g、脂肪氧化值为0.36 mg/kg,温度和时间对两指标的含量具有显著影响(P<0.05);同时,蛋黄的pH随时间延长和温度升高先上升后下降、蛋白的pH随时间延长和温度升高下降。最终确定卤蛋的复卤时间为2 h,卤制温度为75℃。
The parameters of the marinated process were determined by measuring the TBA value of fat oxidation and the changes of free fatty acids in the marinated eggs at different marinated time and temperature. The results showed that the content of free fatty acid and the oxidation value of fat in egg yolk increased with the increase of the marinated temperature and time, and reached the maximum after two hours of marinated, in which the maximum value of free fatty acid was 4.77 mg/g and the maximum value of fat oxidation was 0.36 mg/kg, and the temperature and time had a significant influence on the content of the two indexes(P<0.05). At the same time, the pH of egg yolk increased first and then decreased with time and temperature increase, while the pH of protein decreased with time and temperature increase. So consider marinated egg shelf life marinating time should be in 2 h, marinating temperature should be at 75 ℃.
作者
付煜婧
刘光景
贺文杰
蒋盼盼
张志鹏
胥伟
FU Yujing;LIU Guangjing;HE Wenjie;JIANG Panpan;ZHANG Zhipeng;XU Wei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000)
出处
《食品科技》
CAS
北大核心
2019年第11期57-61,共5页
Food Science and Technology
基金
2018年科技部创新方法工作专项(2018IM030100)
关键词
卤制
游离脂肪酸
脂肪氧化
食用品质
marinating parameters
free fatty acids
fat oxidation
edible quality
