不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响

何立超; 马素敏; 李成梁; 杨海燕; 孙秀秀; 吴文敏; 靳国锋

doi:10.13386/j.issn1002-0306.2018.06.005

不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响

1. 武汉设计工程学院食品与生物技术学院, 湖北武汉 430205;
2. 华中农业大学食品科学技术学院, 湖北武汉 430070

基金项目:

农业公益性行业专项(201303084)

现代农业产业体系(CARS-41-K23)。

详细信息

作者简介:
何立超(1987-),女,硕士,讲师,研究方向:肉品加工及质量控制,E-mail:helichao2010@163.com。

通讯作者:
靳国锋(1983-),男,博士,副教授,研究方向:肉品加工及质量控制,E-mail:jgf@mail.hzau.edu.cn。

中图分类号: TS253.4
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出版历程
- 收稿日期: 2017-08-17
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-03-14

Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg

1. College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

摘要

摘要: 将新鲜鸡蛋分别在沸水中煮制10、15、20、25 min,通过测定蛋清水分含量、蛋黄水分含量、水分T₂驰豫分布、质构以及蛋黄脂质组成,探究不同煮制时间对鸡蛋质构及脂质营养成分的影响。结果表明,蛋清蛋白在煮制15 min后完全凝胶,而蛋黄则在20 min后完全凝胶。蛋黄中具有生物活性功能的磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、磷脂酰己醇(PI)、磷脂酸(PA)、磷脂酰甘油(PG)和神经酰胺(Cer)均在煮制15 min的样品中含量最高,只有鞘磷脂(SM)的含量在煮制时间10 min的样品中含量最高,其次是煮制15 min的样品。单不饱和脂肪酸(∑MUFA)含量煮制前15 min下降显著(p<0.05),之后延长煮制时间变化不显著(p>0.05);而多不饱和脂肪酸(∑PUFA)则在煮制前15 min含量变化不显著,之后随煮制时间延长含量显著下降(p<0.05)。由此可得,煮制时间为15 min时,鸡蛋的质构及蛋黄脂质营养最好,这将为工业化生产早餐水煮鸡蛋或者卤蛋生产提供一定的理论指导。
- 水煮鸡蛋 /
- 煮制时间 /
- 凝胶 /
- 质构 /
- 磷脂 /
- 脂肪酸
Abstract: In present study,fresh eggs which were boiled in water for 10,15,20 and 25 min were used and analysis methods including water content,water T₂ relaxation time distribution,texture of egg white and egg yolk as well as the lipid composition of egg yolk were established,with the aim at systematically investigating the effect of different boiling time on the texture of boiled eggs and nutritional components in lipid. The results showed that,the gel structure of egg white and egg yolk were completely formed after 15 min and 20 min boiling,respectively. The amount of bioactive lipid components in egg yolk such as phosphatidylcholine(PC),phosphatidyl ethanolamine(PE),phosphatidyl hexanol(PI),phosphatidic acid(PA),phosphatidyl glycerol(PG)and ceramide(Cer)were highest in samples boiled at 15 min,while the content of sphingomyelin(SM)was highest in samples treated with 10 min boiling and decreased when boiled till 15 min. The amount of total monounsaturated fatty acids(∑MUFA)was significantly increased during the first 15 min boiling(p<0.05)but was not significantly changed by further boiling. The amount of total polyunsaturated fatty acids(∑PUFA)was not significantly changed by the first 15 min boiling but was significantly decreased with the extended boiling time(p<0.05). The results showed that,the texture of boiled eggs and nutritional components in egg yolk lipid reached the best level when treated with 15 min boiling. And these findings would provide theoretical basis forindustrial production of boiled or stewed eggs for breakfast in China.
- boiled egg /
- boiled time /
- gel /
- texture /
- phospholipids /
- fatty acids

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[1]	Research and Investigation

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