腌制前清洗消毒对咸蛋游离氨基酸的影响

Effect of washing and disinfection before pickling on free amino acids in salted eggs

中文关键词:  鸭蛋  消毒清洗  游离氨基酸  味道强度值  呈味物质

英文关键词:duck egg  disinfection and cleaning  free amino acid  taste active value  taste substance

中文摘要:

      目的 研究清洗消毒对咸蛋游离氨基酸的影响。方法 新鲜鸭蛋壳表面分别采用3 g/m3甲醛清洗消毒60 min和2 g/m3臭氧清洗消毒60 min, 以不清洗消毒作对照, 包泥法制得的咸蛋用全自动氨基酸分析仪测定其游离氨基酸, 比较各组咸蛋游离氨基酸种类和含量差异、呈味氨基酸含量和味道强度值差异。结果 咸蛋游离氨基酸种类无显著变化, 甲醛和臭氧清洗消毒对氨基酸相对含量有一定影响, 苯丙氨酸含量为5.75%~5.79%, 较对照组5.60%未有显著性差异(P>0.05), 甲醛组赖氨酸含量显著降低0.04 mg/g (P<0.05), 减弱了咸蛋风味, 臭氧组苯丙氨酸含量显著降低0.04 mg/g (P<0.05), 减少了蛋腥味。结论 甲醛和臭氧应用于鸭蛋清洗消毒后腌制咸蛋具有可行性, 综合考虑清洗对咸蛋风味的影响, 臭氧对风味的不利影响小于甲醛, 同时可减轻蛋腥味, 优选采用 2 g/m3的臭氧清洗消毒腌制前的鸭蛋60 min。

英文摘要:

      Objective To study the effect of washing and disinfection on free amino acids in salted eggs. Methods The fresh duck eggshells were washed and disinfected with 3 g/m3 formaldehyde for 60 min and 2 g/m3 ozone for 60 min respectively. The free amino acids of salted duck eggs were determined by automatic amino acid analyzer, the differences of free amino acids, flavor amino acid content and flavor intensity were compared among the groups. Results There was no significant change in the types of free amino acids in salted eggs from those in control group. Washing and disinfection had a certain effect on the relative content of amino acids. Compared with the control group, the content of L-phenylalanine was 5.75%?5.79% after cleaning and disinfection, which was not significantly different from that of control group (5.60%) (P>0.05). The lysine content in formaldehyde cleaning group was significantly decreased by 0.04 mg/g (P<0.05), which meant that the flavor of salted eggs was weakened, and the L-phenylalanine content in ozone cleaning group was significantly decreased by 0.04 mg/g (P<0.05), which reduced the fishy smell of eggs. Conclusion It is feasible to use formaldehyde and ozone in pickling salted eggs after cleaning and disinfecting duck eggs. Considering the effect of washing on the flavor of salted eggs, the adverse effect of ozone on the flavor of salted eggs is less than that of formaldehyde, and the fishy smell of eggs can be reduced at the same time. It is preferable to use 2 g/m3 ozone to clean and disinfect salted duck eggs for 60 min before pickling.