食品科学2011，Vol.32Issue(13)：136-144,9.
不同锌盐在皮蛋加工中的作用差异
Different Effects of Zinc Salts on Preserved Egg Processing
摘要
Abstract
The purpose of this work was to evaluate the availability of zinc sulfate,zinc lactate,zinc chloride,zinc acetate,zincgluconate and zinc oxide as respective substitutes for lead oxide in preserved eggs.Changes in curing solution alkalinity,pH ofwhole preserved eggs and texture parameters of preserved egg white and yolk were analyzed during the curing of preserved eggs,and the maturity of preserved eggs was also observed.In general,curing solution alkalinity showed a downward trend during thecuring process regardless of which of the six zinc salts was used.Further,the decrease in curing solution alkalinity was graduallyattenuated as the curing proceeded,suggesting that these zinc salts can prevent penetration of egg contents.pH of wholepreserved eggs presented a trend to first increase and then decrease when zinc oxide,zinc sulfate and zinc gluconate were used,and an increase-decrease-increase trend was observed for preserved eggs cured with zinc lactate or lead oxide.Moreover,the sixzinc salts investigated provided preserved eggs with a much higher pH as compared to lead oxide,demonstrating that lead oxidehas stronger ability to prevent sodium hydroxide from penetrating into eggs.Preserved egg white and yolk displayed differentchanges in their harness,adhesiveness,springiness,cohesiveness,chewiness and resilience.From the results of actual observations,it could be concluded that despite having good effectiveness,curing with lead oxide is time-consuming and that zinc lactate,zincsulfate and zinc acetate not only result in good curing effectiveness but are time-saving as well.关键词
皮蛋/锌/物性/NaOH含量/pH值Key words
preserved eggs/zinc/texture properties/sodium hydroxide content/pH value分类
农业科技引用本文复制引用
卜红宇,马美湖..不同锌盐在皮蛋加工中的作用差异[J].食品科学,2011,32(13):136-144,9.基金项目
国家现代农业产业技术体系建设专项 （）
