食品科学 ›› 2011, Vol. 32 ›› Issue (13): 5-10.doi: 10.7506/spkx1002-6630-201113002

• 基础研究 • 上一篇    下一篇

KCl部分替代NaCl腌制咸蛋效果的比较研究

吴玲,孙静,乐立强,马美湖*   

  1. 华中农业大学 国家蛋品加工技术研究分中心
  • 出版日期:2011-07-15 发布日期:2011-07-02
  • 基金资助:
    国家“948”项目(2006-G-36);国家现代农业产业技术体系建设专项(4011-08112601)

Effect of Potassium Chloride as Partial Sodium Chloride Substitution in Salted Duck Eggs

WU Ling,SUN Jing,LE Li-qiang,MA Mei-hu*   

  1. National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2011-07-15 Published:2011-07-02

摘要: 用KCl 5%、6.5%、8.5%、12.5%不同质量分数的替代量部分替代NaCl进行咸蛋腌制,25%的饱和食盐水浸泡作为腌制对照组,通过这种混合腌制的方法可直接降低食盐的添加量,改善腌制过程中咸蛋白口感偏重的问题,以腌制出品质优良的低盐咸蛋;另外,对咸蛋中NaCl含量、蛋黄出油率、水分的相关理化指标、质地结构、色度及对微观结构影响的测定,并且对咸蛋品质进行综合感官评定。结果表明:用6.5%部分替代NaCl组较好,蛋清NaCl含量从54.4mg/g降到40.1mg/g,降幅为26.29%。感官评定的结果表明:K含量过多会有苦涩味,用KCl替代物的方式腌制的咸蛋质地结构、蛋黄松沙、出油口感上没有明显的差异性,所以用KCl部分替代法降低咸蛋Na含量是可行的。

关键词: 鸭蛋, 低盐腌制, 氯化钾, 不同替代量

Abstract: Salted eggs are important egg products in our country. Sodium chloride (NaCl) is an essential component in the manufacturing of salted eggs, and can improve the structure and texture of eggs and special flavor formation. In this study, potassium chloride (KCl) was added at ratios of 5%, 6.5%, 8.5% and 12.5% as a partial substitute for NaCl to process salted duck eggs and 25% saturated NaCl immersion was used as the blank. Using this mixed method, the amount of salt addition was directly reduced, and partial substitution with KCl could improve the salting process. In addition, the oil release rate of egg yolk, the water contents of egg white and yolk, and the NaCl content, texture, structure, color parameters and microstructure of whole salted eggs were determined and the sensory quality of salted eggs was comprehensively evaluated. The results indicated that 6.5% sodium chloride was the best addition. The NaCl content in egg white protein was decreased from 54.4 to 40.1 mg/g with a range of 26.29%. Sensory evaluation revealed that potassium ions at excess concentrations could result in bitter taste. However, partial substitution of NaCl with KCl did not affect egg texture and the oil release rate and loose sand-like mouthfeel of egg yolk. Therefore, this method is feasible for reducing sodium content.

Key words: duck egg, low salt salting, potassium chloride, different substitution amounts

中图分类号: