几种防霉剂对单个腌制咸鸭蛋的腌制效果比较

Comparison of the effect of several fungicides on single-pickled salted duck eggs

中文关键词:  防霉剂  咸蛋裹料  丁香提取物  肉桂提取物  苯甲酸钠

英文关键词:fungicides  salted egg wrapping material  clove extract  cinnamon extract  sodium benzoate

中文摘要:

      目的 研究苯甲酸钠、百部、丙酸钙、双乙酸钠、丁香提取物及肉桂提取物6种防霉剂对咸蛋裹料防霉特性和咸蛋腌制效果的影响。方法 分别添加0.1%双乙酸钠、丙酸钙、苯甲酸钠、肉桂提取物、丁香提取物、百部到咸蛋裹料中, 以蒸馏水为空白对照组, 接种鲜鸭蛋表面菌液均匀涂布于培养基上, 37 ℃恒温培养30 d测定各组菌落总数, 初筛出3种防霉剂, 分别以黄泥腌制、不添加防霉剂的空白裹料作为对照, 设置5个实验组腌制咸蛋, 每7 d抽检一次霉变率、蛋内菌落总数、蛋白含盐率、蛋黄含盐率、感官评价等指标。结果 各组抑菌效果有显著性差异(P＜0.05): 丁香提取物＞肉桂提取物＞苯甲酸钠＞双乙酸钠＞丙酸钙＞百部＞空白对照。优选出的丁香提取物、肉桂醛和苯甲酸钠添加到改性淀粉为主要成分的咸蛋单个腌制裹料中腌制咸蛋, 丁香提取物组的蛋内菌落总数显著低于其他组(P＜0.05), 蛋内微生物控制在×102数量级内, 霉变率为0; 腌制35 d后蛋白含盐率低于4.5%、蛋黄含盐率高于1%, 整体感观评分最优。结论 防霉剂能显著降低改性淀粉单个腌制咸蛋的霉变率和蛋内菌落总数。按0.1%比例添加丁香提取物可制得与黄泥腌制效果相近的咸蛋, 咸蛋整体更呈现一种宜人的丁香醇香风味。

英文摘要:

      Objective To study the effects of 6 kinds of fungicides, such as sodium benzoate, calcium propionate, sodium diacetate, clove extract and cinnamon extract, on the mildew proof properties of salted egg packaging and the curing effect of salted egg. Methods 0.1% double sodium acetate, calcium propionate, sodium benzoate, cinnamon extract, clove extract and radix stemonae were added to the salted egg wrap material respectively, with distilled water as blank control group. Vaccination fresh duck eggs surface bacteria had evenly coated on the culture medium. The total number of colonies in each group was determined by constant temperature culture at 37 ℃ for 30 d, 3 kinds of anti-mold agents were initially screened out. Taking the yellow mud pickled and blank coating without anti-mold agent as the control, 5 experimental groups were set to pickle salted eggs. The indexes of mildew rate, total number of bacterial colonies in eggs, salt content of egg white, salt content of egg yolk, sensory evaluation and other indexes of the samples were detected once every 7 d. Results Groups of bacteriostatic effect have significant difference (P < 0.05) : clove extract > cinnamon extracts > sodium benzoate > double sodium acetic acid > propionic acid calcium > radix stemonae > blank control. The optimal clove extract, cinnamic aldehyde and sodium benzoate were added to a single modified starch as the main component of the salty preserved salted egg wrapping material in pickled, clove extract eggs inside the total number of colonies was significantly lower than other groups (P < 0.05), the egg in microbial control within ×102 orders of magnitude, mildew rate was 0. After curing for 35 d, the protein salt content was less than 4.5%, and the egg yolk salt content was more than 1%, and the overall sensory score was the best. Conclusion Fungicides can significantly reduce the mildew rate and the total number of bacterial colonies in salted eggs. By adding clove extract in 0.1% proportion, salted eggs with similar effect of yellow mud were obtained, and the salted eggs as a whole presented a pleasant odor of eugenol.