咸鸭蛋黄品质劣化分析与调控技术的研究进展

Research Progress on Quality Deterioration Mechanism and Control Technology of Salted Duck Egg Yolk

摘要:

鸭蛋经食盐腌制加工成的咸蛋，是我国传统蛋制品之一，蛋黄质量好坏常被用来评价咸蛋的品质。鸭蛋盐渍过程中蛋黄黑化和泥化是影响咸蛋品质的劣化现象，该研究从蛋黄颜色劣变造成的蛋黄黑化现象和质地过度软化劣变造成的蛋黄泥化现象两个方面介绍了蛋品加工过程中品质劣变的表征及影响因素，重点综述了类似的蛋、肉、蔬菜等食品硫化致黑和氧化致软两种品质劣变的机制和控制技术及其效果。为鸭蛋加工的标准化、工业化以及安全化生产咸蛋提供理论支持。

Abstract:

Salted eggs made from fresh duck eggs through salting in a brine (salt) solution is one of the traditional egg products in China. The quality of yolk is often used to evaluate the quality of salted eggs. In the salting process of duck eggs, the blackening and muddying of yolk are the deterioration phenomena that affect the quality of salted eggs. In this paper, the characteristics and influencing factors of egg yolk quality deterioration during egg processing are introduced from two aspects: the blackening phenomenon of egg yolk caused by the deterioration of egg yolk color and the muddying phenomenon of egg yolk caused by the excessive softening and deterioration of texture. A focus is placed on reviewing the mechanism, control technology and outcome of the two kinds of quality deterioration of similar foods (such as eggs, meat and vegetables) caused by blackening due to vulcanization and softening due to oxidation. It provides theoretical support for standardization and industrialization of duck egg processing and safe production of salted eggs.