腌制对鸭蛋中油脂品质的影响

以新鲜鸭蛋为原料,采用裹蛋腌制法制备咸鸭蛋。研究了腌制过程中不同腌制时间对咸鸭蛋的蛋黄指数、水分含量,以及对蛋黄油皂化值、酸值、胆固醇含量、脂肪酸构成等指标的影响。研究结果表明,随着腌制时间的延长,鸭蛋中的水分含量逐渐降低,而蛋黄指数、蛋黄油皂化值、酸值、胆固醇含量逐渐增加。腌制后的鸭蛋中不饱和脂肪酸含量略有降低,而饱和脂肪酸和反式脂肪酸含量略有增加。总体而言,腌制并没有鸭蛋中蛋黄油的食用品质产生严重的影响。

The effect of salting on the quality of yolk lipid in duck eggs

In this paper,salted duck egg was prepared by coating egg method.The effect of salting time on yolk index,water content,lipid content,and saponification value,acid value,cholesterol content,fatty acids composition of yolk lipid were investigated.It was found that water content of duck egg decreased along with the increase of salting time,whereas yolk index,saponification value,acid value,cholesterol content were increased as the increase of salting time.Compared with fresh duck eggs,salted duck egg contained less unsaturated fatty acids,but more saturated fatty acid and trans fatty acids.On the whole,yolk oil of duck egg was not serious affected by the salting processing.