Using the NMR to study the quality of duck egg yolk with salt
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摘要: 利用低场核磁共振及其成像技术研究食盐对鸭蛋黄品质影响的作用机制。在不同食盐添加量条件下,测定蛋黄质构特性、可溶性蛋白含量和出油率的变化,并分析蛋黄弛豫特性分别与质构特性和出油率之间的相关性。结果表明:食盐对蛋黄质构特性及弛豫特性有显著性影响,且随着食盐添加量的增加呈现规律性变化,而随着食盐添加量的增加,蛋黄可溶性蛋白含量先增加后下降,出油率先下降后上升,并分析得出蛋黄弛豫特性与蛋黄质构特性和出油率均呈显著相关性。表明食盐会改变鸭蛋黄内部氢质子的迁移及分布,导致鸭蛋黄质构特性及出油率发生改变,进而影响鸭蛋黄的品质。Abstract: The NMR as the main method combining with MRI were used to study the mechanism on the effect of the quality of duck yolk with salt. The experiment determined the changes of the sample texture,soluble protein content,and oil exudation under different salt content. At the same time,the correlation of relaxation behavior between texture properties and oil exudation were analyzed respectively.The result showed that: firstly,salt had a significant effect on yolk's relaxation behaviors and texture properties.Both of them showed regular changes with the increase of salt content.Secondly,with the increase of salt content the content of soluble protein increased first and then decreased,the oil exudation decreased and then increased.Meanwhile,the relaxation behavior was significantly correlated with the texture properties and oil exudation.It showed that salt could change the distribution and migration of hydrogen in duck yolk,causing the changes of the content of soluble protein and oil exudation and further affecting the quality of duck yolk.
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Keywords:
- NMR /
- texture /
- oil exudation /
- soluble protein content /
- egg yolk
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