| 咸蛋黄腌制过程中特性变化 |
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| 引用本文： | 卫惠萍,仝其根.咸蛋黄腌制过程中特性变化[J].中国农学通报,2011,27(11):74-77. |
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| 作者姓名： | 卫惠萍 仝其根 |
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| 作者单位： | 北京农学院; |
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| 基金项目： | 北京市教委科研项目“蛋品安全生产标准体系的建立及废弃物综合利用研究”(M200810020003) |
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| 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17d后达到峰值；22d后吸附水的含量降低到了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白质颗粒的破裂，这时蛋黄硬度逐渐减小；蛋白质颗粒收缩变小到原直径的50%且蛋黄沙性出现。
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| 关 键 词： | 增殖 增殖 |
| 收稿时间： | 2010/12/22 0:00:00 |
| 修稿时间： | 3/1/2011 12:00:00 AM |
The Characteristics Chages Study Duing Egg yolk Salting Process |
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| Wei Huiping,Tong Qigen.The Characteristics Chages Study Duing Egg yolk Salting Process[J].Chinese Agricultural Science Bulletin,2011,27(11):74-77. |
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| Authors: | Wei Huiping Tong Qigen |
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| Institution: | Wei Huiping,Tong Qigen(Beijing University of Agriculture,Beijing 102206) |
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| Abstract: | 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 w... |
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| Keywords: | salty egg yolk characteristic change hardness analysis electron microscope analysis TG/DTA analysis |
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