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咸蛋黄焗南瓜和咸蛋黄炒排骨、咸蛋黄烧豆腐都曾经风靡一时,大家比较喜欢这类菜肴金色浓郁的外表和酥软浓香的口感,因此,无论在家庭还是饭店,这道菜的上桌率都比较高。 相似文献
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咸鸭蛋是我国传统再制蛋之一,优质咸蛋具有蛋清洁白不咸、蛋黄松沙出油的特点,但咸蛋加工周期长,品质不太稳定。该研究引入真空减压智能腌制设备加工咸蛋,并与泥包法和常压水淹法传统咸蛋加工方法进行对比,研究3种腌制方法对咸蛋理化性质的影响。测定腌制过程中的蛋增重、蛋黄指数、蛋黄硬化率、咸蛋的盐含量、蛋黄出油率、咸蛋质构与蛋黄风味物质。结果显示,真空减压法在12 d即可腌制出成熟的咸鸭蛋,而泥包法需要22 d,常压水腌法需要32 d。真空减压法在较短时间内就可达到与泥包法和常压水淹法腌制咸蛋的品质效果,其最终蛋黄指数、蛋黄硬化率、质构和风味物质结果均相当,达到咸蛋成熟度和质构指标以及具有特有的咸蛋风味。泥包法和常压水腌法腌制的咸蛋蛋清盐含量分别为5.32%和5.40%,口感较咸;真空减压腌制的咸鸭蛋蛋清的盐含量为4.60%,蛋黄盐含量为1.98%,达到适宜口味,整体口感最好。真空减压水腌法腌制得到的咸鸭蛋出油率(47.5%)略高于常压水腌法和泥包法(分别为46.1%和43.9%)。综上,与泥包法和常压水腌法相比,真空减压水腌法加工咸蛋可大大缩短腌制周期,且咸蛋产品的咸度适宜、出油率高,表明真空减压技术可用于咸蛋快速生产加工。 相似文献
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为研究贵州三穗特色咸鸭蛋腌制过程中,蛋黄凝聚过程的变化及关键控制点,采用低盐腌制,检测氯化钠作用下,蛋黄凝聚部分的蛋白质相关指标的变化。结果表明:腌制8 d时,离子键及疏水相互作用增强,氢键及二硫键减弱,α-螺旋与β-折叠的占比降低,γ-随机结构与β-转角的占比增加,蛋白质二级结构发生变化,蛋白质发生变性,NaCl改变了低密度脂蛋白结构,蛋黄的蛋白质-脂肪乳化体系被破坏,未发生聚集形成凝胶结构。腌制12~16 d时,离子键强度减弱,氢键、疏水作用、二硫键含量增加,α-螺旋结构占比继续下降,γ-随机、β-折叠、β-转角结构占比均略有上升,蛋黄蛋白质分子发生聚集,并出现较明显的松沙口感,出油量在40%以上。腌制16~28 d时,低密度脂蛋白结构继续更新,蛋黄水分继续流失,为脂质分子聚集形成油滴提供了更有利的环境,蛋黄的脱水与蛋白质凝胶的结合使蛋黄最终成为球状凝聚体。观察腌制过程中蛋黄凝聚部分的微观结构,发现蛋黄颗粒逐渐减小,排列紧密,且出现交联作用,这是腌制咸蛋黄产生特殊的松沙感的主要原因。结论:腌制12~16 d是咸蛋黄形成独特松沙口感及渗油现象的关键阶段,蛋白质分子的聚集有利于油脂渗出... 相似文献
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咸蛋黄快速腌制剂的优化研究 总被引:1,自引:0,他引:1
蛋清和蛋黄分离后用盐水直接腌制蛋黄,不仅可以达到快速腌制蛋黄的目的,还可以大大减少咸蛋清的浪费。该研究采用单纯形格子法对咸蛋黄的快速腌制剂配方进行研究,结果表明,食盐浓度对咸蛋黄的咸度影响最大,白酒对咸蛋黄风味起到重要作用,磷酸二氢钠和卡拉胶对咸蛋黄的出油率贡献较大。综合考虑成本与工艺要求等问题,确定咸蛋黄的腌制剂配方为:食盐70%,卡拉胶2.5%,磷酸二氢钠7.5%,白酒20%,在该条件下制备的咸蛋黄的含盐量、感官评价和出油率分别为2.10%、15.10和41.56%,与理论预测值的相对误差均在±1%以内,说明利用该方法建立的模型在实践中进行预测是可行的。 相似文献
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目的比较北京油鸡、白来航鸡、北京鸭的生蛋黄风味物质差异,同时探究生、熟鸭蛋黄的风味物质差异。方法样本选用相同饲养条件下北京油鸡、白来航鸡所产鸡蛋,不同饲养条件的北京鸭所产鲜蛋,主要运用气相色谱-质谱技术,研究分析3种生蛋黄挥发性风味物质差异。同时比较了鸭蛋生、熟蛋黄风味物质的差异性。结果 3种生蛋黄和1种熟蛋黄中均检测到烷烃类物质、醛类物质、酮类物质、醇类物质、酯类物质、芳香族类物质、烯烃类物质、杂环类物质和酸类物质。其中芳香族类物质含量占比最大,北京油鸡生蛋黄、白来航鸡生蛋黄、北京鸭生蛋黄分别为37.10%、36.90%、34.31%;酸类物质含量少、差异大,含量占比北京油鸡生蛋黄、白来航鸡生蛋黄、北京鸭生蛋黄分别为0.55%、0.49%、2.61%。北京鸭生、熟蛋黄鉴定出9类挥发性风味物质,熟蛋黄111种,生蛋黄108种。结论芳香族物质、酯类物质、酸类物质对禽蛋风味影响大,物质含量不同是禽蛋黄风味不同的主要原因,生蛋黄风味物质直接影响了熟蛋黄风味。 相似文献
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A comparative analysis of egg yolk proteome of three major poultry species, namely, chicken, duck, and quail, was carried out with two-dimensional (2D) gel electrophoresis patterns and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Proteins identified from these three poultry species shared high degrees of sequence and structure homology, which might be related to the bird’s adaptability under different environmental stresses. Few specific proteins were found in this study. Comparative 2D gel electrophoresis patterns of chicken, duck, and quail revealed that some protein-specific regions on gels could be used for authentic identification of poultry eggs. These findings could provide a fundamental understanding of different poultry egg protein profiles and showed us some new sights in egg yolk nutrients related to certain properties and functions. 相似文献
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蛋黄是鸡蛋的精华部分,蛋黄比例是衡量鸡蛋营养价值的一项重要指标,市场中不同消费群对鸡蛋中蛋黄的含量需求有所不同。掌握蛋黄比例的变化规律及其影响因素对产品质量和市场销售有重要的作用。本文从蛋黄比例的相关概念、研究意义及其影响因素等方面,对蛋黄比例近几年相关研究结果进行了总结和概述,并提出对蛋黄比例研究和育种的思考,为今后相关的研究工作提供参考。 相似文献
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Kawabe Y Naka T Ando-Noumi N Matsumoto H Ono K Nishijima K Kamihira M Iijima S 《Journal of Bioscience and Bioengineering》2006,102(6):518-523
We examined the transport of human immunoglobulin G (IgG) subclasses and fusion proteins with the Fc region of human IgG to the egg yolk, after the proteins were injected into a vein of hens. Human IgGs were efficiently transported and accumulated into the yolk, whereas the proteins were not detected in the egg white. Among human IgG subclasses, IgG2 was transported most efficiently. Fc-fusion proteins injected were also transported into the yolk. A fusion protein with the Fc region derived from human IgG2 was more efficiently transported into the yolk than the counterpart fusion with the Fc region from human IgG1. This study shows that the recovery of recombinant antibodies and Fc-fusion proteins from the yolk is an effective method in transgenic chicken bioreactors. 相似文献
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Changes in chemical composition,physical properties and microstructure of duck egg as influenced by salting 总被引:4,自引:0,他引:4
Changes in chemical composition, physical properties and microstructure of duck egg, during salting for up to 14 days, were determined. Duck egg consisted of 10.87% shell, 54.73% egg white and 33.94% yolk. Salting resulted in an increase in weight proportion of egg white, but a decrease in yolk proportion. Moisture contents of both egg white and yolk decreased gradually with concomitant increases in salt and ash contents as the salting time increased. Protein and lipid contents increased slightly in both interior (viscous portion) and exterior (hardened portion) egg yolk with increasing salting time. Oil exudation was observed in yolk, particularly in exterior yolk. Triacylglycerols and phospholipid, found as the major lipids in egg yolk, underwent slight changes, but no differences in protein patterns of either egg white or egg yolk were observed during salting. Hardening ratio and hardness of egg yolk increased with increasing salting time. Adhesiveness and gumminess also increased, while springiness, cohesiveness and gumminess decreased slightly when the salting time increased. Scanning electron microscopic study revealed that yolk granule was polyhedral in shape and aligned closely when the salting proceeded. Protein spheres were distributed uniformly, together with oil droplets, in salted yolk, as visualised by transmission electron microscopy. Confocal laser scanning microscope (CLSM) micrographs indicated that the greater dehydration and release of lipids took place in egg yolk during salting. 相似文献
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Despite its importance from a technical point of view, the influence of temperature on rheological behaviour of lyophilized egg yolk and egg yolk fractions has not yet been studied. In this work, the effect of temperature on rheological properties of these products have been analysed by means of stationary and oscillatory measurements. Firstly, the Arrhenius equation was employed to assess the influence of temperature on viscosity. In addition to temperature effect, solid content showed to be determinant on viscosity, while particle size, water holding capacity and wettability influence on rheological behaviour of samples were not critical. Secondly, rheological changes during heat-induced gelation of the samples were also investigated by means of dynamic tests and the critical network exponents at the gelation point were calculated. An analysis of variance (ANOVA) was also performed using the Statgraphics Plus to evaluate experimental data. Results show that proteins of egg yolk fractions possess a similar network structure before and after gelation, while egg yolk structure is clearly modified by gelation process. Composition and structure is the main responsible of differences between samples. 相似文献
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利用核磁共振技术研究食盐对鸭蛋黄品质的影响 总被引:1,自引:0,他引:1
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。 相似文献