为探究真空包装的熟制咸蛋黄黑圈形成的因素以及蛋白质变化规律。首先确定蛋清与蛋黄体系对咸蛋黑圈形成的作用，其次分析比较了新鲜鸭蛋、生咸蛋、熟制咸蛋、黑圈咸蛋四种样品的蛋清、外部蛋黄、内部蛋黄蛋白质以及Pv（Phosvitin，卵黄高磷蛋白）理化性质的变化。结果表明：咸蛋黄黑圈的形成是在灭菌之后的贮藏过程中逐渐形成的，是蛋清、蛋黄体系共同作用的结果；鸭蛋腌制之后蛋清中卵白蛋白质降解；熟制咸蛋蛋清总巯基较新鲜鸭蛋减少了31.62 μmol/g，蛋清空间结构发生改变；熟制咸蛋外部蛋黄Pv含量由2.21 mg/g减少至0.11 mg/g，铁还原能力0.20增加至0.51；黑圈咸蛋外部Pv螯合金属能力由79.64%降低至71.26%，外部蛋黄Pv结构逐渐形成更稳定的β结构。确定腌制环节以及熟制环节是真空熟制咸蛋黑圈产生的关键环节，为后续通过控制腌制以及熟制条件减少咸蛋黑圈的产生提供理论基础。

To investigate the factors influencing the formation of dark circles in vacuum-packed cooked salted egg yolks and the changes in protein patterns. First, the role of egg white and yolk on black circle formation in salted eggs was determined; second, the changes in the physicochemical properties of the egg white, external yolk, internal yolk proteins, and phosvitin (Pv) in the yolks of fresh duck eggs, raw salted eggs, cooked salted eggs, and cooked salted eggs with black circles in the yolks were assessed. The results showed that black circle formation in salted egg yolks occurred gradually during storage after sterilization because of the combined actions of factors in the egg white and yolk. Ovalbumin degraded after the fresh duck eggs were salted. The total sulfhydryl content in the egg white in cooked salted eggs decreased by 31.62 μmol/g compared to that of fresh duck eggs. Additionally, the spatial structure of the egg white changed. Furthermore, the Pv content of the external yolk of salted eggs decreased from 2.21 to 0.11 mg/g, and the iron-reducing capacity increased from 0.20 to 0.51. The metal chelating capacity of Pv in the external yolk in cooked salted eggs with black circles decreased from 79.64% to 71.26%. The Pv structure in the external yolk gradually formed a stable β-structure. These results indicate that the salting and cooking processes are key stages in black circle formation in vacuum-packed cooked salted eggs, providing a theoretical basis for reducing black circle formation in yolks in salted eggs by controlling the salting and cooking conditions.

湖南家禽产业技术体系；公益性行业（农业）科研专项项目（201303084）