盐泥腌制过程中海鸭蛋理化性质及品质特征的变化

Changes in Physicochemical Properties and Quality of Sea Duck Eggs During Pickling using An Improved Mud-Packing Method

摘要:

传统盐泥腌制的海鸭蛋存在腌制周期长、含盐量高、品质不稳定等问题，该研究通过对传统盐泥法进行改进，探讨海鸭蛋腌制过程理化及品质特性变化规律。结果表明：采用改进法腌制成熟的海鸭蛋质量变化率、蛋清含盐量分别为1%~3%、3.0%~3.4%，远低于相同时间传统法的2%~-6%、4.4%，腌制液盐质量分数在20%以下，鸭蛋质量变化率显著增加（P<0.05）。两种方法腌制的蛋清含水量下降趋势差异不大，但蛋黄含水量从45%分别下降到22%、17%。蛋清、蛋黄含盐量分别从0.2%增加到3%~4%与0.9%~1.2%，蛋清增幅较明显，且盐分质量分数对水分脱除及盐分渗入影响显著（P<0.05）。改进后腌制25 d可使蛋黄出油率、起沙性分别达到65%、90%以上，蛋黄质构特性均达到传统腌制40 d的水平，且蛋黄颗粒结构变得疏松，硬心率明显降低；且腌制40 d，蛋清含盐量<4%，蛋黄含盐量>0.9%。因此，改进盐泥法腌制成熟的咸鸭蛋比传统法降低咸度却不降低其油润松沙品质，该研究可为推进传统盐泥腌制咸鸭蛋的工艺改进与品质优化提供理论基础。

Abstract:

The traditional mud-packing method for preparing salted sea duck eggs has drawbacks of long pickling time, high salt content, and inconsistent quality. This study improved the traditional mud-packing method and clarified the change patterns of the physicochemical properties and quality of sea duck eggs during pickling. The results showed that mature salted sea duck eggs prepared using the improved mud-packing method exhibited a mass change rate of 1%~3% and salt content of 3.0%~3.4% in egg white, which were much lower than those (2%~-6% and 4.4%) of mature salted sea duck eggs prepared using the traditional mud-packing method. Additionally, the mass change rate of duck eggs significantly increased when using a pickling solution with a salt mass fraction below 20% (P<0.05). The two methods did not differ much in the decreasing trend of water content in egg white during pickling, whereas the traditional and improved methods decreased the water content of egg yolk from 45% to 22% and 17%, respectively. The salt contents of egg white and yolk increased from 0.2% to 3%~4% and 0.9%~1.2%, respectively, indicating that the salt content increased more significantly for egg white. Furthermore, the salt mass fraction significantly impacted water removal and salt infiltration (P<0.05). On day 25 of pickling, the improved method resulted in an oil yield and sandiness exceeding 65% and 90%, respectively, and the yolk texture properties reached the level of those on day 40 when using the traditional method. Moreover, the yolk particle structure became loose, and the formation rate of the hard inner core in yolks was obviously reduced. On day 40 of pickling, the improved method resulted in a salt content in egg white below 4% and a salt content in egg yolk over 0.9%. Therefore, compared with the traditional method, the improved mud-packing method reduced the saltiness of mature salted duck eggs without lowering their oily, loose, and sandy quality. This study can provide a theoretical basis for improving the traditional mud-packing method and optimizing the quality of salted duck eggs.