摘要
目的研究单个泥腌与大缸水腌加工咸蛋品质的差异。方法在18℃恒温下、用25.5%(m/m)的盐水水腌和25%的盐泥泥腌咸蛋,测定腌制过程中咸蛋含盐率、含水率、游离氨基酸、感官评价等指标,分析泥腌、水腌咸蛋盐分渗透规律、咸蛋含盐含水与感官品质间相关性、氨基酸味道强度值与滋味品质间的关系。结果水腌咸蛋25 d成熟,蛋白含盐率4.99%、蛋黄含盐率1.18%,蛋内进盐量1.87 g,盐利用率8.68%;泥腌蛋35 d成熟,蛋白含盐率3.53%、蛋黄含盐率1.87%,蛋内进盐量1.48 g,盐利用率38.95%。咸蛋的R值(蛋白或蛋黄的含盐含水比)、Q值(蛋黄与蛋白的平衡系数)、N值(蛋白蛋黄含盐比)均与感官品质显著相关(P<0.05)。结论单个泥腌制作的咸蛋蛋白不咸、蛋黄咸鲜,品质更好,其盐分利用率高于水腌方式。咸蛋的R值、Q值、N值可作为评价咸蛋综合感官品质和成熟度的定量指标。
Objective To study the difference of salted egg quality between single mud salting and large vat water salting.Methods The salted eggs were salted in 25.5%(m/m)salt water and 25%salt mud at 18℃.The salt content,water content,free amino acid and sensory evaluation of salted eggs were determined,the salt permeation law of mud-cured and water-cured salted eggs,the correlation between salty water content and sensory quality,the relationship between amino acid taste intensity and taste quality were analyzed.Results The salted eggs matured in 25 d,the salt content of protein was 4.99%,the salt content of yolk was 1.18%,the salt content in eggs was 1.87 g,and the salt utilization rate was 8.68%;The salt content of protein was 3.53%,the salt content of egg yolk was 1.87%,the salt content in egg was 1.48 g,and the salt utilization rate was 38.95%.The R value(salt water ratio of protein or yolk),Q value(balance coefficient between yolk and protein)and N value(salt ratio of protein and yolk)of salted eggs were relevant with sensory quality(P<0.05).Conclusion The salted egg protein made by single mud pickling is not salty,the egg yolk is salty and fresh,the quality is better,and its salt utilization rate is higher than that of salty water curing.The R value,Q value and N value of salted eggs can be used as quantitative indexes to evaluate the comprehensive sensory quality and maturity of salted eggs.
作者
孙静
李开耀
向俊
杜金平
SUN Jing;LI Kai-Yao;XIANG Jun;DU Jin-Ping(Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Hubei Shendan Healthy Food Co.,Ltd.,Wuhan 430070,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第21期8342-8350,共9页
Journal of Food Safety and Quality
基金
国家现代农业产业技术体系资助项目(CARS-42-26)
湖北省动物胚胎工程与分子育种重点实验室项目(2021ZD108)
湖北省科技支撑计划项目(2018ABA112)。
关键词
咸蛋
腌制方式
游离氨基酸
味道强度值
定量指标
salted eggs
salting methods
free amino acids
taste strength value
quantitative indicators
