食品与机械2026，Vol.42Issue(2)：192-197,6.DOI:10.13652/j.spjx.1003.5788.2025.80356
真空高压脉动技术对咸鸭蛋腌制速率及品质的影响
Effect of vacuum high pressure pulsation technology on pickling speed and quality of salted duck eggs
摘要
Abstract
[Objective]This study aims to enhance the pickling speed and quality of salted duck eggs.[Methods]The vacuum high pressure pulsation technology is applied to salted duck eggs pickling.The effects of various parameters,including pickling duration,high pressure amplitude,vacuum holding time,and high pressure holding time on the salt content in duck eggs,yolk index,and yolk oiling rate are investigated by comparing with normal pressure soaking pickling(control group).[Results]Under a vacuum of 90 kPa and saturated brine conditions(NaCl mass fraction≥25%),the optimal process involves a high-pressure amplitude at 110 kPa,a pulsation ratio(vacuum holding time/high pressure holding time)of 6/20 min,along with a total pickling duration of 72 hours.Under these conditions,the salted duck eggs are less damaged and have the best sensory evaluation.The salt content in egg white and yolk is 5.05%and 2.14%,respectively.The h* value is recorded at 79.42,while the yolk index and the yolk oiling rate are 0.89 and 17.27%,respectively.Notably,the pickling speed is nearly 10 times shorter than that of normal pressure soaking pickling.[Conclusion]The vacuum high pressure pulsation technology can significantly reduce the pickling duration while improving the quality of salted eggs when compared to normal pressure soaking pickling(P<0.05).关键词
咸鸭蛋/真空高压脉动技术/腌制/含盐量/品质Key words
salted duck eggs/vacuum high pressure pulsation technology/pickling/salt content/quality引用本文复制引用
耿亚慧,苗欢,侯丽媛,刘鑫汉,邹燕子,张卫鹏,巨浩羽..真空高压脉动技术对咸鸭蛋腌制速率及品质的影响[J].食品与机械,2026,42(2):192-197,6.基金项目
国家自然科学基金(编号:32202233,32102141) （编号:32202233,32102141）
河北省高等学校科学技术研究项目(编号:BJK2023047) （编号:BJK2023047）
河北经贸大学校级研究生创新资助项目(编号:XJCX202583,XJCX202586) （编号:XJCX202583,XJCX202586）
