期刊论文

中文

现代食品科技

1673-9078

2015

31

2

196-204 and 231

10.13982/j.mfst.1673-9078.2015.2.033

2013年度公益性行业（农业）科研专项项目（201303084）；

本校为第一机构

以鸭蛋为原料,通过比较不同金属盐清料法加工的皮蛋的安全性能和感官性质,研究了金属盐的种类和添加量对皮蛋品质的影响。试验结果表明：分别添加了Cu SO4、Cu SO4：Zn SO4=1：1和Zn SO4：Fe SO4=1：1腌制的皮蛋的感官品质都较好,评分分别为90.60±2.40、89.80±3.20、88.20±2.70;添加了Zn SO4溶液次之,感官评分为85.80±3.80;单独添加Fe SO4、Mg SO4盐腌制的皮蛋感官品质比较低;添加Cu SO4：Zn SO4=1：1的溶液腌制的皮蛋,锌铜的残留量（铜离子4.12±0.11 mg/kg,锌离子8.32±0.19 mg/kg）比显著低于分别添加锌盐（12.96±0.22 mg/kg）和铜盐（铜离子8.55±0.28 mg/kg）的低皮蛋（P〈0.05）;不同...

Using duck eggs as raw material, the effects of the type and amount of added metal salts on the quality of preserved eggs were studied by comparing the safety performance and sensory quality of preserved eggs prepared by the immersion method, using different metal salt solutions. The experimental results showed that good sensory quality was obtained in preserved eggs prepared by the addition of CuSO4, ,CuSO4:ZnSO4 = 1:1, or ZnSO4:FeSO4 = 1:1, with evaluation scores of 90.6 ± 2.4, 89.8 ± 3.2, or 88.2 ± 2.7, respectively. The sensory quality o...