低钠盐对皮蛋的钠钾含量、硬度及蛋白质二级结构的影响

Effects of low sodium salt on the sodium and potassium content,hardness and protein secondary structure of preserved eggs

摘要: 以新鲜鸭蛋为原料,采用清料法腌制皮蛋。探讨低钠盐替代食盐对皮蛋的钠钾含量、凝胶的硬度、蛋清蛋白质二级结构、感官品质等的影响,旨在为降低皮蛋中的钠含量提供新的思路,为加工低钠皮蛋提供新的方向。结果表明,100%低钠盐组比食盐组蛋清钠含量降低了21%,蛋黄钠含量降低了30%。不同比例的低钠盐替代组与食盐组对比,皮蛋凝胶的硬度、蛋清蛋白质二级结构的含量均无显著性差异(p>0.05)。70%低钠盐替代食盐制得的皮蛋,感官品质良好。

Abstract: Fresh duck eggs were used to prepare preserved eggs. The sodium and potassium content,gel hardness,egg white protein secondary structure and sensory quality of preserved eggs obtained from low sodium salt were investigated,which could provide a new way to reduce the sodium content of preserved eggs and a new direction to process low sodium preserved eggs.The results showed sodium content of egg white was reduced by21%,and sodium content of egg yolk was decreased by 30% in 100% low sodium salt treatment compared to ordinary salt treatment. Different proportion of low sodium salt treatments had no significant effect on gel hardness and egg white protein secondary structure( p > 0.05). Finally,70% proportion of low sodium salt treatment could provide excellent sensory quality for preserved eggs.