【作者】 刘清莹；

【导师】 张声华； 彭光华；

【作者基本信息】 华中农业大学 ， 食品科学， 2007， 硕士

【摘要】 红心盐鸭蛋不仅食之鲜美爽口，而且营养极为丰富，是深受国内外消费者喜爱的传统名特产品。然而目前红心盐鸭蛋由于保鲜的时间较短、散黄、品质不稳定等现象，影响红心盐鸭蛋的产业化发展。要解决常年供应优质红心盐鸭蛋的问题就必须解决红心盐鸭蛋的保鲜和品质问题。本文以红心盐鸭蛋为试验材料，研究了蛋在腌制过程中盐的渗透规律，进而探讨了盐的渗透速率及盐分含量对蛋的品质的影响，比较了不同保鲜工艺、保鲜剂和涂膜剂对红心盐鸭蛋的保鲜效果，并测定了保鲜剂在腌制成熟的盐蛋中的含量。这些研究结果对于解决生产中红心盐鸭蛋货架期较短的实际问题，具有非常重要的现实意义。本文主要研究结果如下：1．红心鸭蛋在腌制过程中盐渗透规律的研究。用含盐量分别为15％、20％、25％的腌制液对新鲜的红心鸭蛋进行腌制，分别在第7天、第12天、第17天、第22天、第27天检测盐蛋的蛋清和蛋黄中的含盐量，研究食盐浓度对盐渗透规律的影响；在温度分别为10℃、20℃、30℃条件下，用含盐量为20％的腌制液对红心鸭蛋进行腌制，研究腌制温度对盐渗透规律的影响，结果显示：随着腌制时间的延长，蛋清含盐量的增长趋势逐渐变小，蛋黄含盐量的增长趋势逐渐增大；随着腌制液浓度的升高，盐的渗透速率增大，其增大趋势减小；随着腌制时温度的升高，盐的渗透速率增大，其增大趋势减小；温度较腌制液浓度对盐的渗透速率影响大。2．盐的渗透速率对红心盐鸭蛋品质的影响。用含盐量分别为15％、20％、25％的腌制液对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率，结果显示：随着盐渗透速率的增大，蛋黄的红色加深，蛋白和蛋黄的咸度增加，用20％盐水浓度的腌制液腌制的盐蛋的综合评分最高，为88.88；随着盐分渗透速率的增大，蛋白硬度增大，蛋白、蛋黄边缘和蛋黄中间的咀嚼度增大。用20％盐水浓度腌制盐蛋蛋黄边缘的粘聚性最小，粘聚性和蛋黄的松沙程度成反比；随盐渗透速率的增大，蛋黄的渗油率增大，用含盐量为15％、20％、25％的腌制液腌制的盐蛋蛋黄的渗油率分别为：42.22％、46.48％、48.87％。3．不同腌制方法对红心盐鸭蛋品质的影响。用草木灰法、香辛料腌制法和白酒浸腌法对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率。结果显示：白酒浸腌蛋蛋白细腻，蛋壳、蛋白及蛋黄色泽好，综合评分最高，为92.42；草木灰裹蛋蛋白的硬度最大，为817.0，白酒浸腌蛋蛋黄的硬度最大，为1276.2；香辛料腌制蛋蛋黄边缘的粘聚性最小；用草木灰法、香辛料腌制法和白酒浸腌法加工的盐蛋蛋黄的渗油率分别为：37.28％、49.27％、53.23％。4．七种不同的保鲜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，腌制液中分别加入七种不同的保鲜剂：乳酸链球菌素Nisin(0.025％)、双乙酸钠(0.05％)、乳酸链球菌素Nisin(0.025％)+双乙酸钠(0.05％)、脱氢醋酸钠(0.07％)、乳酸链球菌素Nisin(0.025％)+脱氢醋酸钠(0.07％)、β-萘酚(0.01％)+NaOH(0.06％)、尼泊金丁酯(0.03％)，蛋腌制成熟后，放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：β-萘酚的效果最好，第28天蛋黄指数为0.849，挥发性盐基氮为10.12mg／100g，菌落总数为1080。对照组第28天蛋黄指数为0.766，挥发性盐基氮为14.52 mg／100g，菌落总数不可计数。5．七种不同的涂膜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，蛋腌制成熟后，分别在盐蛋上涂上七种不同的涂膜剂：壳聚糖(2％)、壳聚糖(2％)+尼泊金丁酯(0.03％)、壳聚糖(2％)+脱氢醋酸钠(0.07％)、壳聚糖(2％)+双乙酸钠(0.05％)、液体石蜡、液体石蜡+凡士林、聚乙烯醇(5％)，然后放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：在涂膜剂中效果最好的是液体石蜡，第28天蛋黄指数为0.833，挥发性盐基氮分别为11.44 mg／100g，菌落总数不可计数。对照组第28天蛋黄指数为0.786，挥发性盐基氮为13.32，菌落总数不可计数。6．红心盐鸭蛋中脱氢乙酸钠的测定。采用气相色谱法检测，结果表明：当腌制液中脱氢乙酸钠的含量为0.20％时，成熟的盐蛋中脱氢乙酸钠含量为0.023％，低于国家标准的0.03％，本研究的保鲜方法是安全的。更多还原

【Abstract】 Not only does the salted duck egg with red yolk have fresh flavor, but also it hasrich nutrition and it is the traditional product, which is deeply loved by domestic andinternational consumer. However, these shortages, for example, the salt eggs maintainfresh shortly, the yolk disperses and the quality is unstable, stand in the way ofdevelopment of salted duck egg with red yolk industrial production. So the problemon preservation and quality must be solved to assure to supply the salted duck eggwith high-quality all the year round. The fresh duck egg with red yolk was taken asthe experiment material, the law of salt pervasion during the period of bloating hadbeen studied and the egg quality affected by the salty seepage speed and the salinitycontent had been discussed. The preservation effects on salted duck egg with red yolkwere compared by different fresh preservation technology, preserving agent andcoating reagent.And the preserving agent content in the mature salted duck egg hadalso been measured. These experiments and its results had vital practical significanceto solve the short shelf life of the salt egg. The main resuls are as follows:1. Study on the law of salt pervasion during the period of bloating. The freshduck eggs with red yolk were bloated at the salt concentration of 15％, 20％and25％,and the eggs bloated at the salt concentration of 20％were stored at 10℃, 20℃and 30℃, then the salinity in the egg white and yolk were measured on the7th, 12th,17th,22th and 27th day respectively, which was used to study the permeatingcurve of salt in the egg white and yolk during the period of bloating. The resultsindicated that: Along with the increase of bloating time, the increase trend of salinityin the egg white gradually decreased, while the trend in the egg yolk increased. Alongwith the increase of salt concentration, the salt penetrating rate increased, while theincrease trend between penetrating rate and penetrating rate was not direct proportion.Along with the increase of bloating temperature, the salt penetrating rate increased,while the increase trend between them was not direct proportion. Effects oftemperature on the salt penetrating rate in the egg white and yolk were bigger than theeffect of salt concentration.2. The egg quality affected by salt penetrating rate. The duck eggs were bloated at the salt concentration of 15％, 20％, 25％, and sensory evaluation, physical propertycharacteristics of egg white and egg yolk, the rate of the salted egg’s oil were carriedafter 30d.The results indicated that: Along with the increase of the salt penetratingrate, the color of egg yolk turned red deeply and the salinity in the egg white and yolkincreased, the egg bloated at salt concentration of 20％has the highest comprehensivescore,which was 88.88. Along with the increase of the salt penetrating rate, therigidity of egg white increased, and the mastication increased in egg white and theedge of yolk and center of egg yolk. The cohesiveness of egg bloated at saltconcentration of 20％was the lowest, and the cohesiveness was close to the soft sanddegree of egg yolk. The rate of the salted egg yolk’s oil increased with the increase ofthe salt penetrating rate, the rate of the salted egg yolk’s oil bloated at the saltconcentration of 15％, 20％and 25％was 42.22％, 46.48％and 48.87％respectively.3. The egg quality affected by different bloated methods.The eggs were bloatedby plant ash method, spices method and liquor method. And sensory evaluation,physical property characteristics of egg white and egg yolk, the rate of the saltedegg’s oil were carded after 30d.The results indicated that: Bloated by liquor method,the salted egg white tasted fine and smooth; the color and luster of eggshell, egg whiteand egg yolk was good; the comprehensive score was the highest, it scored 92.42.While bloated by plant ash method, the rigidity of egg white was the biggest, whichwas 817.0. Bloated by liquor method, the rigidity of egg yolk was the biggest, whichwas 1276.2. Bloated by spices method, the cohesiveness of the edge of egg yolk wasthe lowest. The rate of the salted egg’s oil bloated by plant ash method, spices methodand liquor method was 37.28％, 49.27％and 53.23％respectively.4. Effect of seven different pickling on preservation of the salted duck egg withred yolk. The duck eggs were bloated at the salt concentration of 20％, in additional,the bloated liquid was added seven different preserving agent: nisin(0.025％),sodiumdiacetate(0.05％), nisin(0.025％)+sodium diacetate(0.05％),disodiumdehydroacetate(0.07％), nisin (0.025％)+disodium dehydroacetate (0.07％),β-naphthol(0.01％)+sodium hydrate (0.06％) and butylparaben(0.03). After the eggshad been matured, they were stored at 37℃for destructive experiment, the physico-chemimal index,hygienic index and sensory index were detected at 1st、7th, 14th,21thand 28th day. The results indicated that: Theβ-naphthol effect was the best, and at28th day, the egg yolk index was 0.786, TVBN value was 10.12 mg/100g, totalbacterium counts was 1080.While the compared group’s egg yolk index was 0.766, TVBN value was 14.52 mg/100g, total bacterium counts was not countable.5. Effect of seven different coating reagents on preservation of the salted duckegg with red yolk. The duck eggs were bloated at the salt concentration of 20％, Afterthe egg had been matured, the salte duck egg was coated seven different coatingreagents: chitosan (2％), chitosan(2％)+butylparaben(0.03), chitosan(2％)+disodiumdehy- droacetate(0.07％),chitosan(2％)+sodium diacetate(0.05％),liquor para-ffin, liquor paraffin+vssaseline,polyvinyl alcohol(5％). Then the eggs were stored at37℃for destructive experiment, the physico-chemimal index, sensory index weredetected at 1st,7th,14th,21th and 28th day.The results indicated that: The best suitablecoating reagent was liquor paraffin, at 28d, the egg yolk index was 0.833 and TVBNvalue was 11.44 mg/100g, total bacterium counts was not countable. The comparedgroup’s egg yolk index was 0.786, TVBN value was 13.32 mg/100g, total bacteriumcounts was not countable.6.Determination of disodium dehydroacetate in the salted duck egg with red yolk. Ithad been detected by gas chromatography, the results indicated that: The researchpreservation method is safe.Because when the content of disodium dehydroacetate inthe salt system fluid was 0.20％,the content of mature salt egg was 0.023％,which waslower than national standards 0.03％.更多还原