Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal

ZHANG Dacheng; WANG Yang; LEI Lei; YE Yang

doi:10.13386/j.issn1002-0306.2020050325

Volume 42 Issue 6

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(6): 43-49. > DOI: 10.13386/j.issn1002-0306.2020050325

ZHANG Dacheng, WANG Yang, LEI Lei, YE Yang. Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal[J]. Science and Technology of Food Industry, 2021, 42(6): 43-49. DOI: 10.13386/j.issn1002-0306.2020050325

Citation:

PDF (1861 KB)

Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal

College of Bioengineering, Sichuan University of Science and Engneering, Yibin 644000, China

More Information

Received Date: May 26, 2020
Available Online: March 15, 2021

Graphical Abstract

Abstract

Abstract

To solve the problems of "alkali injury" and "rotten head" in preserved eggs without heavy metals, and improve the quality of preserved eggs without heavy metals, eggs were used as raw materials to pickle preserved eggs with bland material law, three kinds of nonmetal curing agent, glucose, tannin and gluconolactone, were added in the process of preserved egg pickling.The best additive amount was selected by single factor experiment, and then compounded. With egg white hardness, free alkalinity, color and egg yolk hardening rate as indexes, combined with the sensory evaluation and eggshell microstructure of preserved 20 day preserved eggs, the effects of each compound group on the quality of preserved eggs were investigated. The results showed that the alkali injury degree of preserved eggs was improved by adding 0.7% glucose, 0.5% tannin and 0.7% gluconolactone. The 0.7% gluconolactone group had the best improvement effect. The optimal compound group was 0.7% glucose+0.7% gluconate-δ-lactone.After 20 days of curing, the hardening rate of eggshell yolk was 86.69%, the hardness value of egg white was 183.584 g, the free alkalinity of egg white was 240.371 mg/100 g, and the color was dark reddish brown. The sensory quality of preserved egg was the best, without "alkali injury" and "rotten head".
- preserved egg,
- non-heavy metal salt,
- glucose,
- tannin,
- gluconate-δ-lactone,
- complex formulation

FullText(HTML)

References (25)

References

[1]	Ding N,Mao C Y,Cai Z X,et al. Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW_264.7 cells[J].Poultry Science,2019,98(10):4401-4407.
[2]	叶阳,王洋,王凌云.不同碱液对鸡蛋清凝胶特性的影响研究[J].食品工业科技,2013,34(3):147-149 ,154.
[3]	Zhao Y,Chen Z Y,Li J K,et al. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling[J].Food Chemistry,2016,203:323-330.
[4]	张献伟,郭善广,蒋爱民,等.锌铜法加工无铅皮蛋技术[J].食品与机械,2011,27(2):149-152.
[5]	Zhao Y,Cao D H,Shao Y Y,et al. Changes in physico-chemical properties,microstructures,molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds[J].Food Hydrocolloids,2020,98:105281.
[6]	刘焱,刘伦伦,周赞,等.金属盐对清料法腌制皮蛋品质的影响[J].现代食品科技,2015,31(2):196-204 ,231.
[7]	唐世涛,付星,朱云飞,等.分段碱调"无金属添加"水晶鸡皮蛋的控制技术[J].食品工业科技,2018,39(1):189-196.
[8]	冯婷婷,彭倩,王洋,等.腌制液中碱液浓度对阶段调碱法快速腌制无重金属盐类皮蛋品质的影响[J].食品与发酵工业,2020,46(10):191-196.
[9]	Khemakhem M,Attia H,Ayadi M A.The effect of pH,sucrose,salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel[J].Food Hydrocolloids,2019,87:11-19.
[10]	徐保立,李斌,范劲松,等.食品添加剂对鸡蛋清凝胶强度的影响[J].食品工业科技,2010,31(8):297-299.
[11]	罗序英,赵燕,涂勇刚,等.皮蛋蛋白质凝胶形成及其调控的研究进展[J].食品工业科技,2012,33(23):383-387.
[12]	刘焱,罗灿,欧阳元,等.茶叶种类及添加量对皮蛋品质的影响[J].茶叶科学,2013,33(2):116-124.
[13]	欧阳玲花,冯健雄,闵华,等.皮蛋加工新型配方研究[J].食品研究与开发,2010,31(6):90-92.
[14]	孙静.皮蛋快速腌制新技术研究[D]. 武汉:华中农业大学,2011:15-23.
[15]	张献伟,郭善广,蒋爱民,等.K⁺型无铅鸡蛋皮蛋加工技术[J].食品科学,2011,32(14):350-355.
[16]	中华人民共和国卫生部,中国国家标准化管理委员会. GB/T 5009.47-2003蛋与蛋制品卫生标准的分析方法[S].北京:中国标准出版社,2003.
[17]	Ganasen P,Benjakul S.Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations[J].LWT-Food Science and Technology,2010,43(1):77-85.
[18]	龙门,宋野,杜庆飞,等.鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化[J].食品科学,2016,37(3):75-80.
[19]	孙静,杜金平,马美湖.间歇式加压技术快速腌制皮蛋工艺研究[J].食品科学,2012,33(6):1-6.
[20]	杨有仙,赵燕,涂勇刚,等.皮蛋腌制过程中碱度、pH及质构特性变化规律的研究[J].食品工业科技,2012,33(16):111-114.
[21]	艾民珉,汤婷,蒋爱民,等.化学作用力对皮蛋蛋黄凝胶形成的影响[J].食品与机械,2018,34(6):5-9.
[22]	孙静,马美湖,吴玲,等.热处理对皮蛋生产周期和品质的影响[J].农业工程学报,2011,27(5):367-372.
[23]	Hao Y H,Wang F,Huang W N,et al. Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein[J].Food Hydrocolloids,2016,57:153-159.
[24]	李俐鑫,迟玉杰,于滨.蛋清蛋白凝胶特性影响因素的研究[J].食品科学,2008,29(3):46-49.
[25]	Zhang L,Cheng L B,Jiang L J,et al. Effects of tannic acid on gluten protein structure,dough properties and bread quality of Chinese wheat[J].Journal of the Science of Food and Agriculture,2010,90(14):2462-2468.