鼋汁卤蛋风味分析及贮藏过程中蛋白质构变化
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摘要
采用徐州特色鼋汁制作了鼋汁卤蛋,对鼋汁和鼋汁卤蛋进行风味成分分析,结果显示:白煮蛋被检出的风味物质有13类36种,主要有醇、醛、酮和烷烃类;以五香粉入味的卤蛋,其蛋白中含有风味物质71种,其中酮、醛、呋喃和酯类均有不同程度增加;鼋汁卤蛋蛋白含有风味物质54种,相比白煮蛋主要增添了酮、醇和吡嗪类物质,而相比五香粉卤蛋显著减少的是酯和醛类物质。其次对鼋汁卤蛋在不同杀菌条件下(121℃30 min;126℃15min;116℃90min),贮藏过程中蛋白的硬化进行表征,发现白煮蛋杀菌后无硬化;而121℃处理后的卤蛋,蛋白硬度在30d后从最初的400～500g提高到1 000g以上,而在其他杀菌条件下,45d贮藏期内蛋白硬度仍然可保持在600～800g水平,同时蛋白弹性和咀嚼性均无明显下降。研究结果表明卤料对蛋白凝胶硬化有所促进,但选择适当的杀菌条件可延缓卤蛋蛋白硬化。
In this study,marinated eggs were made by using the special turtle source featured of Xuzhou.Firstly,the flavor of the turtle source and the marinated eggs were investigated.In the boiled eggs,totally 36 flavor compounds of 13 categories were detected including alcohols,aldehydes,ketones and alkanes.In the marinated eggs made by spice powder,totally 71 flavor compounds were found and the ketones,aldehydes,furanes and esters were increased in different levels.The marinated eggs made by turtle source released 54 flavor compounds,whereby the contents of ketones,alcohols and pyrazines were higher in comparison to the boiled eggs while the contents of esters and aldehydes were reduced in comparison to the spice powder eggs.The texture variation of egg white of the marinated eggs pasteurized under various conditions(121℃30 min;126℃15 min;116℃90 min)during storage was characterized.It was found there was no significant hardening of egg white in boiled eggs pasteurized under all the conditions,while the hardness of the marinated eggs treated under 121℃ was increased from 400～500 g of the freshprepared egg to over 1 000 g after stored for 30 days.With the other conditions,the hardness of egg white could be maintained at 600～800 g.Meanwhile the springiness and chewiness of the egg white has not been obviously affected.Conclusively the hardening could be enhanced by marinade while inhibited by proper pasteurization conditions.
In this study,marinated eggs were made by using the special turtle source featured of Xuzhou.Firstly,the flavor of the turtle source and the marinated eggs were investigated.In the boiled eggs,totally 36 flavor compounds of 13 categories were detected including alcohols,aldehydes,ketones and alkanes.In the marinated eggs made by spice powder,totally 71 flavor compounds were found and the ketones,aldehydes,furanes and esters were increased in different levels.The marinated eggs made by turtle source released 54 flavor compounds,whereby the contents of ketones,alcohols and pyrazines were higher in comparison to the boiled eggs while the contents of esters and aldehydes were reduced in comparison to the spice powder eggs.The texture variation of egg white of the marinated eggs pasteurized under various conditions(121℃30 min;126℃15 min;116℃90 min)during storage was characterized.It was found there was no significant hardening of egg white in boiled eggs pasteurized under all the conditions,while the hardness of the marinated eggs treated under 121℃ was increased from 400～500 g of the freshprepared egg to over 1 000 g after stored for 30 days.With the other conditions,the hardness of egg white could be maintained at 600～800 g.Meanwhile the springiness and chewiness of the egg white has not been obviously affected.Conclusively the hardening could be enhanced by marinade while inhibited by proper pasteurization conditions.
引文
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[2]江潇潇,叶宇飞,章豪,等.鸡蛋清、鸡蛋黄中17种氨基酸成分比较[J].浙江农业科学,2015(9):1 498-1 499.
[3]严佩峰,周枫.香卤蛋加工工艺优化研究[J].食品研究与开发,2014(16):74-76.
[4]刘志伟.特色风味酱卤蛋的研制[J].食品科学,2000,21(8):65-66.
[5]谭莉,李汴生,阮征,等.市售软包装卤蛋产品品质特性分析[J].食品与发酵工业,2016,42(1):205-211.
[6]赵节昌,曹浩杰,张涵,等.加工工艺对卤蛋品质的影响[J].中国调味品,2019,44(1):108-111,116.
[7]夏文水.食品工艺学[M].北京:中国轻工业出版社,2017:87-90.
[8]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[9]张俊楠,王喜琼,李凤宁,等.不同蛋鸡品种和产蛋量对鸡蛋风味物质的影响[J].中国家禽,2018,40(7):6-9.
[10]冯月超,刘美玉,任发政,等.不同蛋黄组分对蛋黄风味的影响[J].食品科学,2006,27(12):58-62.
[11]RIU-AUMATELL M,CASTELLARI M,LOPEZ-TAMA-MES E,et al.Characterization of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS[J].Food Chemistry,2004,87(4):627-637.
[12]徐桂云,王喜琼.鸡蛋风味物质研究现状及存在问题[J].中国家禽,2017,39(23):1-4.
[13]UMANO K,HAGI Y I,SHOJI A,et al.Volatile compounds formed from cooked whole egg,egg yolk,and egg white[J].Journal of Agricultural and Food Chemistry,1990,38(2):461-464.
[14]张蕾曼.不同类型鸡蛋挥发性成分的比较分析[D].武汉:华中农业大学,2012:67-78.
[15]李萌,章慧莺,张宁,等.HS-SPME结合GC-MS分析煎鸡蛋的挥发性风味成分[J].精细化工,2014,31(2):218-224.
[16]SCALONE G L L,LAMICHHANE P,CUCU T,et al.Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems[J].Food Chemistry,2019,278(25):533-544.
[17]何立超,马素敏,李成梁,等.不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,39(6):25-30,37.
[18]周长旭.鸡蛋热诱导凝胶形成及凝胶特性的研究[D].南京:南京农业大学,2012.
[19]徐保立.鸡蛋清蛋白凝胶特性研究[D].武汉:华中农业大学,2010:13-16.