不同蛋壳外观皮蛋的内部品质与铜含量的比较

Comparison of internal quality and copper content of preserved eggs with different eggshell appearance

中文关键词:  皮蛋  蛋壳外观  内部感官  微观结构  铜含量

英文关键词:preserved egg  eggshell appearance  internal quality  micro structure  copper content

中文摘要:

      目的 探究不同蛋壳外观皮蛋内部品质与铜含量区别。方法 使用色彩色差仪、场发射扫描电镜、原子吸收分光光度计和pH计分析不同蛋壳外观皮蛋表面及内质色差、微观差异, 基于皮蛋不同组分铜含量、质构、碱度和载菌量评价皮蛋品质。结果 多斑皮蛋(B组)、少斑皮蛋(C组)与无斑皮蛋(A组)、鲜鸭蛋(D组)相比, B、C组蛋壳表面会沉积金属化合物使蛋壳颜色变暗, 甚至是形成小黑点及黑斑, 但是金属化合物主要集中在蛋壳表面及壳膜, 堵孔的同时修补了被碱液腐蚀的蛋壳表面, 阻挡微生物进入, 调节了蛋内碱度, 其可食用部分铜含量也属于安全范围。C组皮蛋形成较好品质的同时, 也拥有更长的保藏期。结论 研究表明适量的硫酸铜使用对皮蛋的品质和可食部分铜的含量有积极影响, 同时也可解除消费者对皮蛋的健康疑虑。

英文摘要:

      Objective To explore the differences between internal quality and copper content of preserved eggs with different eggshell appearances. Methods Color difference meter, field emission scanning electron microscope, atomic absorption spectrophotometer and pH meter were used to analyze the color and microscopic differences of the surface and endosperm of preserved eggs with different eggshell appearances, and the quality of preserved eggs was evaluated based on the copper content, texture, alkalinity and bacterial load of different components of preserved eggs. Results Compared with preserved eggs without spots (group A) and the fresh duck eggs (group D), the metal compounds would be deposited on the surface of the eggshell of preserved eggs with many spots (group B) and preserved eggs with few spots (group C), which made it dark, and even form small black spots and spots. However, the metal compound was mainly concentrated on the surface of the eggshell and the eggshell membrane, and repair the egg that had been corroded by lye while plugging the holes and prevented the entry of microorganisms, adjusted the alkalinity in the egg, and the copper content of the edible part was also within the safe range. While the preserved eggs of group C had better quality, they also had a longer storage period. Conclusion The research shows that the use of appropriate amount of copper sulfate has a positive effect on the quality of preserved eggs and the content of copper in edible parts, and can also allay consumers’ doubts about the health of preserved eggs.