熟制咸鸭蛋质量分析及其分级标准的建议

为了解市场上熟咸鸭蛋的质量并建立分级标准,对来自不同省市的6个品牌真空包装熟咸鸭蛋进行了部分品质指标分析。所测样品蛋白部分含水量80.03%~82.56%、含盐量5.25%~10.45%;蛋黄部分含水量26.86%~39.53%、含盐量2.06%~3.22%、脂肪总量39.81%~50.82%,出油率11.28%~22.26%。蛋白和蛋黄的含盐量在样品间都有很大的差异,含盐量普遍偏高;蛋黄含水量、脂肪含量和出油率在样品间变化幅度也较大。多数样品蛋黄有明显的出油状态,但在质构上发生"泥化"或者部分"泥化",失去了原有的完整形态;蛋白色泽灰暗;蛋黄颜色劣变严重。根据对市场咸蛋质量的分析研究,提出了咸蛋质量分级的参考标准。

Quality Analysis and Grading Standards of Cooked Salted Duck Egg

Objective]To investigate the quality of cooked salted duck egg and establish a grading standard, some quality indexes of vacuum-packed cooked salted duck egg were analyzed. Method]Samples included 6 brands from different province. Result]The results showed that egg white contained 80.03%~82.56% water, 5.25%~10.45% salt; yolk contained 26.86%~39.53% water, 2.06%~3.22% salt, 39.81%~50.82% total fat. The oil exudation rates based on the yolk mass were 11.28%~22.26%. Conclusion]There are great differences of salt content between samples. Also the content of water, fat and oil exudation rate vary greatly among the samples. The yolk of most samples had apparent oil exudation, but textures of the yolk were argillization or part argillization, and the integrity of the yolk disappeared. Colors of egg white were grey white or grey. Yolk colors were dark brown or seriously deteriorated. According to the analysis of the market product, the reference standard for grading of cooked salted duck egg was suggested.