以鸭蛋为原料，通过比较不同金属盐清料法加工的皮蛋的安全性能和感官性质，研究了金属盐的种类和添加量对皮蛋品质的影响。试验结果表明：分别添加了CuSO4、CuSO4:ZnSO4=1:1和ZnSO4:FeSO4=1:1腌制的皮蛋的感官品质都较好，评分分别为90.60±2.40、89.80±3.20、88.20±2.70；添加了ZnSO4溶液次之，感官评分为85.80±3.80；单独添加FeSO4、MgSO4盐腌制的皮蛋感官品质比较低；添加CuSO4:ZnSO4=1:1的溶液腌制的皮蛋，锌铜的残留量（铜离子4.12±0.11 mg/kg，锌离子8.32±0.19 mg/kg）比显著低于分别添加锌盐（12.96±0.22 mg/kg）和铜盐（铜离子8.55±0.28 mg/kg）的低皮蛋（P<0.05）；不同锌盐对皮蛋感官品质的影响有区别，用氧化锌生产的皮蛋锌的残留量（9.27±0.09 mg/kg）和感官评分显著低于其他锌盐腌制的皮蛋，综合考虑，ZnSO4是腌制皮蛋较适合的锌盐；添加CuSO4或CuSO4:ZnSO4=1:1生产的皮蛋，蛋黄的溏心指数较高（0.66、0.57），皮蛋的弹性、硬度、咀嚼度较好，因此，从感官品质和金属的残留量两方面考虑，用CuSO4和ZnSO4混合清料法腌制皮蛋比较好，而单独添加FeSO4生产皮蛋明显不适合。

Using duck eggs as raw material, the effects of the type and amount of added metal salts on the quality of preserved eggs were studied by comparing the safety performance and sensory quality of preserved eggs prepared by the immersion method, using different metal salt solutions. The experimental results showed that good sensory quality was obtained in preserved eggs prepared by the addition of CuSO4, ,CuSO4:ZnSO4 = 1:1, or ZnSO4:FeSO4 = 1:1, with evaluation scores of 90.6 ± 2.4, 89.8 ± 3.2, or 88.2 ± 2.7, respectively. The sensory quality of the preserved egg prepared by the addition of ZnSO4 was slightly lower, with an evaluation score of 85.80 ± 3.80. Low sensory quality was obtained in preserved eggs prepared by the addition of FeSO4 or MgSO4. For the preserved eggs prepared by the addition of CuSO4: ZnSO4 = 1:1, the concentrations of residual zinc and copper ions (Cu2+: 4.12±0.11 mg/kg, Zn2+: 8.32±0.19 mg/kg) were significantly lower than those of preserved eggs prepared by the addition of zinc salt (Zn2+: 12.96 ± 0.22 mg/kg) or copper salt (Cu2+: 8.55 ± 0.28 mg/kg). The impacts of different zinc salts on the sensory quality of the preserved eggs were different. The concentration of residual zinc ions (Zn2+: 9.27 ± 0.09 mg/kg) and sensory evaluation score of preserved eggs prepared by adding zinc oxide were significantly lower than those of preserved eggs prepared by adding other zinc salts. Based on this comprehensive evaluation, ZnSO4 was found to be a suitable zinc salt for the preparation of preserved eggs. For preserved eggs prepared by the addition of CuSO4 or CuSO4:ZnSO4=1:1, the runny-yolk index was high (0.66 or 0.57, respectively), with good elasticity, hardness, and chewiness. Therefore, considering the sensory quality and the level of metal residues, the qualities of preserved eggs prepared by the immersion method, using CuSO4 and ZnSO4 solutions, were relatively good, while the addition of FeSO4 alone was not suitable for the preparation of preserved eggs.

2013年度公益性行业（农业）科研专项项目（201303084）