脉动压力技术对卤蛋腌制效率和品质的影响

doi:10.7506/spkx1002-6630-20191117-194

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 164-170.doi: 10.7506/spkx1002-6630-20191117-194

脉动压力技术对卤蛋腌制效率和品质的影响

袁诺，张清，白洁，肖红伟，高阳，金杨，郭宏，赵金红

（1.北京食品科学研究院，北京 100068；2.中国农业大学工学院，北京 100083）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400305）

Effect of Pulsed Pressure on Pickling Efficiency and Quality Attributes of Marinated Eggs

YUAN Nuo, ZHANG Qing, BAI Jie, XIAO Hongwei, GAO Yang, JIN Yang, GUO Hong, ZHAO Jinhong

(1. Beijing Academy of Food Sciences, Beijing 100068, China; 2. College of Engineering, China Agricultural University, Beijing 100083, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 为提高卤蛋腌制效率和品质，本实验将脉动压力技术用于卤蛋的腌制，并与常压腌制（对照组）进行比较，研究不同的高压幅值、脉动比（加压/常压时间比）和腌制时间对卤蛋含盐率的影响。根据含盐率，选择较好的脉动压力腌制条件，进一步研究脉动压力腌制对卤蛋品质的影响，最终得到适宜加工条件。结果表明：脉动比0.5（4 min/8 min），脉动压力腌制时间9 h，高压幅值为50、100、150、200 kPa下，脉动压力腌制的卤蛋蛋清含盐率与对照组24 h常压腌制的样品接近，这表明，与常压腌制相比，脉动压力腌制能够大幅缩短腌制时间（缩短62.5%）。通过对品质研究显示，与对照组相比，脉动压力腌制能提高卤蛋蛋清的弹性和咀嚼性，增加蛋清的a*值，并能显著降低卤蛋的共轭二烯酸值和硫代巴比妥酸值（P＜0.05）。当高压幅值小于100 kPa时，脉动压力腌制能较好地保持卤蛋总脂肪酸以及二十二碳六烯酸的含量。结合能耗考虑，选定高压幅值50 kPa、脉动比0.5（4 min/8 min）、腌制时间9 h为最优加工条件。本研究表明脉动压力腌制能显著提高卤蛋腌制效率和品质，实验结果为脉动压力技术应用于卤蛋腌制加工提供了技术依据。

关键词: 脉动压力技术, 腌制, 品质, 脂肪酸, 含盐率, 卤蛋

Abstract: In order to enhance the pickling efficiency and quality of marinated eggs, pulsed pressure osmotic dehydration (PPOD) technology was used for pickling during the processing of marinated eggs in comparison with traditional atmospheric pressure pickling (control) in the present study. The effects of pressure, pulsation frequency (ratio of pressure-holding time to atmospheric pressure-holding time) and pickling time on the salt content of marinated eggs were investigated. According to the salt content, favorable pulsed pressure-pickling conditions were chosen. Then further studies were conducted to explore the effect of PPOD on the quality attributes of marinated eggs and the most favorable pulsed pressure pickling condition was obtained. The results showed that there was no significant difference (P > 0.05) in the salt content of egg white between marinated eggs processed by PPOD technology (4 min/8 min pulsation frequency, 9 h pickling time, and 50, 100, 150 or 200 kPa pressure) and traditional atmospheric pressure pickling for 24 h, indicating that PPOD technology required significantly shorter pickling time (reduced by 62.5%) when compared with the traditional pickling method. In addition, compared with the control group, PPOD technology increased the springiness, chewiness, and a* value of marinated egg white, and significantly reduced conjugated dienoic acid (CDA) and thiobarbituric acid (TBA) value (P < 0.05). Pressure below 100 kPa gave better retention of total fatty acid and docosahexaenoic acid (DHA) in marinated eggs. In order to save energy, 50 kPa pressure, 4 min/8 min pulsation frequency and 9 h picking time were proposed as the most favorable pulsed pressure pickling condition. The current work indicates PPOD technology can significantly improve the pickling efficiency and the quality of marinated eggs, which provides a scientific basis for the application of PPOD technology in pickling for marinated eggs.

Key words: pulsed pressure, pickling, quality, fatty acid, salt content, marinated egg

中图分类号:

TS253.4＋1

袁诺, 张清, 白洁, 肖红伟, 高阳, 金杨, 郭宏, 赵金红. 脉动压力技术对卤蛋腌制效率和品质的影响[J]. 食品科学, 2020, 41(15): 164-170.

YUAN Nuo, ZHANG Qing, BAI Jie, XIAO Hongwei, GAO Yang, JIN Yang, GUO Hong, ZHAO Jinhong. Effect of Pulsed Pressure on Pickling Efficiency and Quality Attributes of Marinated Eggs[J]. FOOD SCIENCE, 2020, 41(15): 164-170.

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脉动压力技术对卤蛋腌制效率和品质的影响

Effect of Pulsed Pressure on Pickling Efficiency and Quality Attributes of Marinated Eggs

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