Changes in Color and Extent of Yolk Coagulation of Characteristic Yellow Preserved Eggs of Sansui in Guizhou during Lead-free Curing
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Abstract:
In order to study the changes in the color and coagulation extent of preserved eggs during lead-free curing process and on the basis of the lead-free curing technology for yellow preserved eggs, the copper sulfate-zinc sulfate compound was used in the place of lead oxide, and the effects of the concentration of Cu-Zn compound solution, the Cu-Zn ratio, the curing temperature, the NaOH concentration and the curing time on the color and coagulation degree of preserved egg yolks were investigated. The results showed that the curing temperature, NaOH concentration and curing time were the main influencing factors, and on the basis of studying the main factors, the optimum curing conditions for yielding characteristic yellow preserved eggs with the most desirable color, yolk coagulation extent and sensory quality were: concentration of copper-zinc compound solution, 0.40%; copper-zinc ratio, 1:2; curing temperature, 15 ℃; NaOH concentration, 4%; curing time, 18 days. Under such curing conditions, the coagulation extent of the preserved egg yolk was 0.85, the whiteness (W) of egg white was 30.15, and the whiteness (W) of the yolk was 46.72. The preserved egg was translucent yellow, the gel was intact with moderate softness and hardness and glossy appeal. The quality of the preserved egg was excellent, with a sensory score of 81.35 and comprehensive score of 0.92. In summary, this research provides a theoretical basis for the production of lead-free preserved egg.
