红心盐鸭蛋的贮藏及品质研究
|
摘要
红心盐鸭蛋不仅食之鲜美爽口，而且营养极为丰富，是深受国内外消费者喜爱的传统名特产品。然而目前红心盐鸭蛋由于保鲜的时间较短、散黄、品质不稳定等现象，影响红心盐鸭蛋的产业化发展。要解决常年供应优质红心盐鸭蛋的问题就必须解决红心盐鸭蛋的保鲜和品质问题。本文以红心盐鸭蛋为试验材料，研究了蛋在腌制过程中盐的渗透规律，进而探讨了盐的渗透速率及盐分含量对蛋的品质的影响，比较了不同保鲜工艺、保鲜剂和涂膜剂对红心盐鸭蛋的保鲜效果，并测定了保鲜剂在腌制成熟的盐蛋中的含量。这些研究结果对于解决生产中红心盐鸭蛋货架期较短的实际问题，具有非常重要的现实意义。本文主要研究结果如下：
1．红心鸭蛋在腌制过程中盐渗透规律的研究。用含盐量分别为15％、20％、25％的腌制液对新鲜的红心鸭蛋进行腌制，分别在第7天、第12天、第17天、第22天、第27天检测盐蛋的蛋清和蛋黄中的含盐量，研究食盐浓度对盐渗透规律的影响；在温度分别为10℃、20℃、30℃条件下，用含盐量为20％的腌制液对红心鸭蛋进行腌制，研究腌制温度对盐渗透规律的影响，结果显示：随着腌制时间的延长，蛋清含盐量的增长趋势逐渐变小，蛋黄含盐量的增长趋势逐渐增大；随着腌制液浓度的升高，盐的渗透速率增大，其增大趋势减小；随着腌制时温度的升高，盐的渗透速率增大，其增大趋势减小；温度较腌制液浓度对盐的渗透速率影响大。
2．盐的渗透速率对红心盐鸭蛋品质的影响。用含盐量分别为15％、20％、25％的腌制液对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率，结果显示：随着盐渗透速率的增大，蛋黄的红色加深，蛋白和蛋黄的咸度增加，用20％盐水浓度的腌制液腌制的盐蛋的综合评分最高，为88.88；随着盐分渗透速率的增大，蛋白硬度增大，蛋白、蛋黄边缘和蛋黄中间的咀嚼度增大。用20％盐水浓度腌制盐蛋蛋黄边缘的粘聚性最小，粘聚性和蛋黄的松沙程度成反比；随盐渗透速率的增大，蛋黄的渗油率增大，用含盐量为15％、20％、25％的腌制液腌制的盐蛋蛋黄的渗油率分别为：42.22％、46.48％、48.87％。
3．不同腌制方法对红心盐鸭蛋品质的影响。用草木灰法、香辛料腌制法和白酒浸腌法对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率。结果显示：白酒浸腌蛋蛋白细腻，蛋壳、蛋白及蛋黄色泽好，综合评分最高，为92.42；草木灰裹蛋蛋白的硬度最大，为817.0，白酒浸腌蛋蛋黄的硬度最大，为1276.2；香辛料腌制蛋蛋黄边缘的粘聚性最小；用草木灰法、香辛料腌制法和白酒浸腌法加工的盐蛋蛋黄的渗油率分别为：37.28％、49.27％、53.23％。
4．七种不同的保鲜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，腌制液中分别加入七种不同的保鲜剂：乳酸链球菌素Nisin(0.025％)、双乙酸钠(0.05％)、乳酸链球菌素Nisin(0.025％)+双乙酸钠(0.05％)、脱氢醋酸钠(0.07％)、乳酸链球菌素Nisin(0.025％)+脱氢醋酸钠(0.07％)、β-萘酚(0.01％)+NaOH(0.06％)、尼泊金丁酯(0.03％)，蛋腌制成熟后，放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：β-萘酚的效果最好，第28天蛋黄指数为0.849，挥发性盐基氮为10.12mg／100g，菌落总数为1080。对照组第28天蛋黄指数为0.766，挥发性盐基氮为14.52 mg／100g，菌落总数不可计数。
5．七种不同的涂膜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，蛋腌制成熟后，分别在盐蛋上涂上七种不同的涂膜剂：壳聚糖(2％)、壳聚糖(2％)+尼泊金丁酯(0.03％)、壳聚糖(2％)+脱氢醋酸钠(0.07％)、壳聚糖(2％)+双乙酸钠(0.05％)、液体石蜡、液体石蜡+凡士林、聚乙烯醇(5％)，然后放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：在涂膜剂中效果最好的是液体石蜡，第28天蛋黄指数为0.833，挥发性盐基氮分别为11.44 mg／100g，菌落总数不可计数。对照组第28天蛋黄指数为0.786，挥发性盐基氮为13.32，菌落总数不可计数。
6．红心盐鸭蛋中脱氢乙酸钠的测定。采用气相色谱法检测，结果表明：当腌制液中脱氢乙酸钠的含量为0.20％时，成熟的盐蛋中脱氢乙酸钠含量为0.023％，低于国家标准的0.03％，本研究的保鲜方法是安全的。
Not only does the salted duck egg with red yolk have fresh flavor, but also it hasrich nutrition and it is the traditional product, which is deeply loved by domestic andinternational consumer. However, these shortages, for example, the salt eggs maintainfresh shortly, the yolk disperses and the quality is unstable, stand in the way ofdevelopment of salted duck egg with red yolk industrial production. So the problemon preservation and quality must be solved to assure to supply the salted duck eggwith high-quality all the year round. The fresh duck egg with red yolk was taken asthe experiment material, the law of salt pervasion during the period of bloating hadbeen studied and the egg quality affected by the salty seepage speed and the salinitycontent had been discussed. The preservation effects on salted duck egg with red yolkwere compared by different fresh preservation technology, preserving agent andcoating reagent.And the preserving agent content in the mature salted duck egg hadalso been measured. These experiments and its results had vital practical significanceto solve the short shelf life of the salt egg. The main resuls are as follows:
1. Study on the law of salt pervasion during the period of bloating. The freshduck eggs with red yolk were bloated at the salt concentration of 15％, 20％and25％,and the eggs bloated at the salt concentration of 20％were stored at 10℃, 20℃and 30℃, then the salinity in the egg white and yolk were measured on the7th, 12th,17th,22th and 27th day respectively, which was used to study the permeatingcurve of salt in the egg white and yolk during the period of bloating. The resultsindicated that: Along with the increase of bloating time, the increase trend of salinityin the egg white gradually decreased, while the trend in the egg yolk increased. Alongwith the increase of salt concentration, the salt penetrating rate increased, while theincrease trend between penetrating rate and penetrating rate was not direct proportion.Along with the increase of bloating temperature, the salt penetrating rate increased,while the increase trend between them was not direct proportion. Effects oftemperature on the salt penetrating rate in the egg white and yolk were bigger than theeffect of salt concentration.
2. The egg quality affected by salt penetrating rate. The duck eggs were bloated at the salt concentration of 15％, 20％, 25％, and sensory evaluation, physical propertycharacteristics of egg white and egg yolk, the rate of the salted egg's oil were carriedafter 30d.The results indicated that: Along with the increase of the salt penetratingrate, the color of egg yolk turned red deeply and the salinity in the egg white and yolkincreased, the egg bloated at salt concentration of 20％has the highest comprehensivescore,which was 88.88. Along with the increase of the salt penetrating rate, therigidity of egg white increased, and the mastication increased in egg white and theedge of yolk and center of egg yolk. The cohesiveness of egg bloated at saltconcentration of 20％was the lowest, and the cohesiveness was close to the soft sanddegree of egg yolk. The rate of the salted egg yolk's oil increased with the increase ofthe salt penetrating rate, the rate of the salted egg yolk's oil bloated at the saltconcentration of 15％, 20％and 25％was 42.22％, 46.48％and 48.87％respectively.
3. The egg quality affected by different bloated methods.The eggs were bloatedby plant ash method, spices method and liquor method. And sensory evaluation,physical property characteristics of egg white and egg yolk, the rate of the saltedegg's oil were carded after 30d.The results indicated that: Bloated by liquor method,the salted egg white tasted fine and smooth; the color and luster of eggshell, egg whiteand egg yolk was good; the comprehensive score was the highest, it scored 92.42.While bloated by plant ash method, the rigidity of egg white was the biggest, whichwas 817.0. Bloated by liquor method, the rigidity of egg yolk was the biggest, whichwas 1276.2. Bloated by spices method, the cohesiveness of the edge of egg yolk wasthe lowest. The rate of the salted egg's oil bloated by plant ash method, spices methodand liquor method was 37.28％, 49.27％and 53.23％respectively.
4. Effect of seven different pickling on preservation of the salted duck egg withred yolk. The duck eggs were bloated at the salt concentration of 20％, in additional,the bloated liquid was added seven different preserving agent: nisin(0.025％),sodiumdiacetate(0.05％), nisin(0.025％)+sodium diacetate(0.05％),disodiumdehydroacetate(0.07％), nisin (0.025％)+disodium dehydroacetate (0.07％),β-naphthol(0.01％)+sodium hydrate (0.06％) and butylparaben(0.03). After the eggshad been matured, they were stored at 37℃for destructive experiment, the physico-chemimal index,hygienic index and sensory index were detected at 1st、7th, 14th,21thand 28th day. The results indicated that: Theβ-naphthol effect was the best, and at28th day, the egg yolk index was 0.786, TVBN value was 10.12 mg/100g, totalbacterium counts was 1080.While the compared group's egg yolk index was 0.766, TVBN value was 14.52 mg/100g, total bacterium counts was not countable.
5. Effect of seven different coating reagents on preservation of the salted duckegg with red yolk. The duck eggs were bloated at the salt concentration of 20％, Afterthe egg had been matured, the salte duck egg was coated seven different coatingreagents: chitosan (2％), chitosan(2％)+butylparaben(0.03), chitosan(2％)+disodiumdehy- droacetate(0.07％),chitosan(2％)+sodium diacetate(0.05％),liquor para-ffin, liquor paraffin+vssaseline,polyvinyl alcohol(5％). Then the eggs were stored at37℃for destructive experiment, the physico-chemimal index, sensory index weredetected at 1st,7th,14th,21th and 28th day.The results indicated that: The best suitablecoating reagent was liquor paraffin, at 28d, the egg yolk index was 0.833 and TVBNvalue was 11.44 mg/100g, total bacterium counts was not countable. The comparedgroup's egg yolk index was 0.786, TVBN value was 13.32 mg/100g, total bacteriumcounts was not countable.
6.Determination of disodium dehydroacetate in the salted duck egg with red yolk. Ithad been detected by gas chromatography, the results indicated that: The researchpreservation method is safe.Because when the content of disodium dehydroacetate inthe salt system fluid was 0.20％,the content of mature salt egg was 0.023％,which waslower than national standards 0.03％.
1．红心鸭蛋在腌制过程中盐渗透规律的研究。用含盐量分别为15％、20％、25％的腌制液对新鲜的红心鸭蛋进行腌制，分别在第7天、第12天、第17天、第22天、第27天检测盐蛋的蛋清和蛋黄中的含盐量，研究食盐浓度对盐渗透规律的影响；在温度分别为10℃、20℃、30℃条件下，用含盐量为20％的腌制液对红心鸭蛋进行腌制，研究腌制温度对盐渗透规律的影响，结果显示：随着腌制时间的延长，蛋清含盐量的增长趋势逐渐变小，蛋黄含盐量的增长趋势逐渐增大；随着腌制液浓度的升高，盐的渗透速率增大，其增大趋势减小；随着腌制时温度的升高，盐的渗透速率增大，其增大趋势减小；温度较腌制液浓度对盐的渗透速率影响大。
2．盐的渗透速率对红心盐鸭蛋品质的影响。用含盐量分别为15％、20％、25％的腌制液对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率，结果显示：随着盐渗透速率的增大，蛋黄的红色加深，蛋白和蛋黄的咸度增加，用20％盐水浓度的腌制液腌制的盐蛋的综合评分最高，为88.88；随着盐分渗透速率的增大，蛋白硬度增大，蛋白、蛋黄边缘和蛋黄中间的咀嚼度增大。用20％盐水浓度腌制盐蛋蛋黄边缘的粘聚性最小，粘聚性和蛋黄的松沙程度成反比；随盐渗透速率的增大，蛋黄的渗油率增大，用含盐量为15％、20％、25％的腌制液腌制的盐蛋蛋黄的渗油率分别为：42.22％、46.48％、48.87％。
3．不同腌制方法对红心盐鸭蛋品质的影响。用草木灰法、香辛料腌制法和白酒浸腌法对红心鸭蛋进行腌制，30d后对其进行感官评定、测定蛋白和蛋黄的物性特征和蛋黄的渗油率。结果显示：白酒浸腌蛋蛋白细腻，蛋壳、蛋白及蛋黄色泽好，综合评分最高，为92.42；草木灰裹蛋蛋白的硬度最大，为817.0，白酒浸腌蛋蛋黄的硬度最大，为1276.2；香辛料腌制蛋蛋黄边缘的粘聚性最小；用草木灰法、香辛料腌制法和白酒浸腌法加工的盐蛋蛋黄的渗油率分别为：37.28％、49.27％、53.23％。
4．七种不同的保鲜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，腌制液中分别加入七种不同的保鲜剂：乳酸链球菌素Nisin(0.025％)、双乙酸钠(0.05％)、乳酸链球菌素Nisin(0.025％)+双乙酸钠(0.05％)、脱氢醋酸钠(0.07％)、乳酸链球菌素Nisin(0.025％)+脱氢醋酸钠(0.07％)、β-萘酚(0.01％)+NaOH(0.06％)、尼泊金丁酯(0.03％)，蛋腌制成熟后，放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：β-萘酚的效果最好，第28天蛋黄指数为0.849，挥发性盐基氮为10.12mg／100g，菌落总数为1080。对照组第28天蛋黄指数为0.766，挥发性盐基氮为14.52 mg／100g，菌落总数不可计数。
5．七种不同的涂膜剂对红心盐鸭蛋保鲜效果的影响。用盐水浓度为20％的腌制液对红心鸭蛋进行腌制，蛋腌制成熟后，分别在盐蛋上涂上七种不同的涂膜剂：壳聚糖(2％)、壳聚糖(2％)+尼泊金丁酯(0.03％)、壳聚糖(2％)+脱氢醋酸钠(0.07％)、壳聚糖(2％)+双乙酸钠(0.05％)、液体石蜡、液体石蜡+凡士林、聚乙烯醇(5％)，然后放入37℃培养箱进行破坏性试验，分别在第1d、7d、14d、21d和28d检测测盐蛋的理化指标、卫生指标、感官指标。结果显示：在涂膜剂中效果最好的是液体石蜡，第28天蛋黄指数为0.833，挥发性盐基氮分别为11.44 mg／100g，菌落总数不可计数。对照组第28天蛋黄指数为0.786，挥发性盐基氮为13.32，菌落总数不可计数。
6．红心盐鸭蛋中脱氢乙酸钠的测定。采用气相色谱法检测，结果表明：当腌制液中脱氢乙酸钠的含量为0.20％时，成熟的盐蛋中脱氢乙酸钠含量为0.023％，低于国家标准的0.03％，本研究的保鲜方法是安全的。
Not only does the salted duck egg with red yolk have fresh flavor, but also it hasrich nutrition and it is the traditional product, which is deeply loved by domestic andinternational consumer. However, these shortages, for example, the salt eggs maintainfresh shortly, the yolk disperses and the quality is unstable, stand in the way ofdevelopment of salted duck egg with red yolk industrial production. So the problemon preservation and quality must be solved to assure to supply the salted duck eggwith high-quality all the year round. The fresh duck egg with red yolk was taken asthe experiment material, the law of salt pervasion during the period of bloating hadbeen studied and the egg quality affected by the salty seepage speed and the salinitycontent had been discussed. The preservation effects on salted duck egg with red yolkwere compared by different fresh preservation technology, preserving agent andcoating reagent.And the preserving agent content in the mature salted duck egg hadalso been measured. These experiments and its results had vital practical significanceto solve the short shelf life of the salt egg. The main resuls are as follows:
1. Study on the law of salt pervasion during the period of bloating. The freshduck eggs with red yolk were bloated at the salt concentration of 15％, 20％and25％,and the eggs bloated at the salt concentration of 20％were stored at 10℃, 20℃and 30℃, then the salinity in the egg white and yolk were measured on the7th, 12th,17th,22th and 27th day respectively, which was used to study the permeatingcurve of salt in the egg white and yolk during the period of bloating. The resultsindicated that: Along with the increase of bloating time, the increase trend of salinityin the egg white gradually decreased, while the trend in the egg yolk increased. Alongwith the increase of salt concentration, the salt penetrating rate increased, while theincrease trend between penetrating rate and penetrating rate was not direct proportion.Along with the increase of bloating temperature, the salt penetrating rate increased,while the increase trend between them was not direct proportion. Effects oftemperature on the salt penetrating rate in the egg white and yolk were bigger than theeffect of salt concentration.
2. The egg quality affected by salt penetrating rate. The duck eggs were bloated at the salt concentration of 15％, 20％, 25％, and sensory evaluation, physical propertycharacteristics of egg white and egg yolk, the rate of the salted egg's oil were carriedafter 30d.The results indicated that: Along with the increase of the salt penetratingrate, the color of egg yolk turned red deeply and the salinity in the egg white and yolkincreased, the egg bloated at salt concentration of 20％has the highest comprehensivescore,which was 88.88. Along with the increase of the salt penetrating rate, therigidity of egg white increased, and the mastication increased in egg white and theedge of yolk and center of egg yolk. The cohesiveness of egg bloated at saltconcentration of 20％was the lowest, and the cohesiveness was close to the soft sanddegree of egg yolk. The rate of the salted egg yolk's oil increased with the increase ofthe salt penetrating rate, the rate of the salted egg yolk's oil bloated at the saltconcentration of 15％, 20％and 25％was 42.22％, 46.48％and 48.87％respectively.
3. The egg quality affected by different bloated methods.The eggs were bloatedby plant ash method, spices method and liquor method. And sensory evaluation,physical property characteristics of egg white and egg yolk, the rate of the saltedegg's oil were carded after 30d.The results indicated that: Bloated by liquor method,the salted egg white tasted fine and smooth; the color and luster of eggshell, egg whiteand egg yolk was good; the comprehensive score was the highest, it scored 92.42.While bloated by plant ash method, the rigidity of egg white was the biggest, whichwas 817.0. Bloated by liquor method, the rigidity of egg yolk was the biggest, whichwas 1276.2. Bloated by spices method, the cohesiveness of the edge of egg yolk wasthe lowest. The rate of the salted egg's oil bloated by plant ash method, spices methodand liquor method was 37.28％, 49.27％and 53.23％respectively.
4. Effect of seven different pickling on preservation of the salted duck egg withred yolk. The duck eggs were bloated at the salt concentration of 20％, in additional,the bloated liquid was added seven different preserving agent: nisin(0.025％),sodiumdiacetate(0.05％), nisin(0.025％)+sodium diacetate(0.05％),disodiumdehydroacetate(0.07％), nisin (0.025％)+disodium dehydroacetate (0.07％),β-naphthol(0.01％)+sodium hydrate (0.06％) and butylparaben(0.03). After the eggshad been matured, they were stored at 37℃for destructive experiment, the physico-chemimal index,hygienic index and sensory index were detected at 1st、7th, 14th,21thand 28th day. The results indicated that: Theβ-naphthol effect was the best, and at28th day, the egg yolk index was 0.786, TVBN value was 10.12 mg/100g, totalbacterium counts was 1080.While the compared group's egg yolk index was 0.766, TVBN value was 14.52 mg/100g, total bacterium counts was not countable.
5. Effect of seven different coating reagents on preservation of the salted duckegg with red yolk. The duck eggs were bloated at the salt concentration of 20％, Afterthe egg had been matured, the salte duck egg was coated seven different coatingreagents: chitosan (2％), chitosan(2％)+butylparaben(0.03), chitosan(2％)+disodiumdehy- droacetate(0.07％),chitosan(2％)+sodium diacetate(0.05％),liquor para-ffin, liquor paraffin+vssaseline,polyvinyl alcohol(5％). Then the eggs were stored at37℃for destructive experiment, the physico-chemimal index, sensory index weredetected at 1st,7th,14th,21th and 28th day.The results indicated that: The best suitablecoating reagent was liquor paraffin, at 28d, the egg yolk index was 0.833 and TVBNvalue was 11.44 mg/100g, total bacterium counts was not countable. The comparedgroup's egg yolk index was 0.786, TVBN value was 13.32 mg/100g, total bacteriumcounts was not countable.
6.Determination of disodium dehydroacetate in the salted duck egg with red yolk. Ithad been detected by gas chromatography, the results indicated that: The researchpreservation method is safe.Because when the content of disodium dehydroacetate inthe salt system fluid was 0.20％,the content of mature salt egg was 0.023％,which waslower than national standards 0.03％.
引文
1．楚炎沛．物性测试仪在食品品质评价中的应用．研究粮食与饲料工业，2003，7：40-41
2．董开发，徐明生．禽产品加工新技术．北京：中国农业出版社，2002，5：224-234
3．董庆利，罗欣．熏煮香肠质构的感官评定与机械测定之间的相关分析研究．食品科学，2004，25(9)：49-55
4．杜志龙等．壳聚糖涂膜及蛋壳处理鸭蛋保鲜效果的研究．中国农业大学学报，2004，9(3)：82-84
5．高真．蛋制品工艺学．北京：中国商业出版社，1993，7：167-176
6．韩刚．传统畜禽产品保鲜与加工．广州：广东科技出版社，2002，6：92-128
7．韩刚．咸蛋的腌制及其质量比较．养禽与禽病防治，1997(4)：4-5
8．郝利平．食品添加剂．中国农业大学出版社，2002，5：122-126
9．黄红霞．天然红心鸭蛋蛋黄粉的生物活性及作用机理研究．博士毕业论文，2006．6：45
10．黄水品．影响咸蛋质量的因素．肉类研究，1995，3：19-20
11．江新水．影响出口咸蛋质量的因素．肉品卫生，1996，8：19-20
12．黎婉园，姚朔影，夏枫耿等．脱氢醋酸钠及其抗菌性试验．中国食品添加剂，2004(2)：41-44
13．李晓东．蛋品科学与技术．北京：化学工业出版社，2005，4：28-30
14．李星．脱氢乙酸合成条件的优化及提纯方法的改进．硕士论文 2004，5：36-39
15．刘程．食品添加剂实用大全．北京：北京工业大学出版社，2004，1：465-470
16．刘会珍．鸡蛋涂膜保鲜工艺的试验研究．硕士论文，2005，10：1
17．刘良忠，彭光华，石嘉怿等．天然红心蛋中三条红色色带成分的比较分析．食品科学，2005，26(2)：175
18．刘良忠．几种食品添加剂与香辛料对咸蛋加工的影响．食品工业科技，2003(1)：48-50
19．刘良忠．缩短成蛋加工时间及改善成蛋品质的研究．食品科技，2003(1) 36-37
20．吕翠玲．常用食品防腐剂抗菌作用的研究．微生物学通报，1995，22(1)： 36-41
21．罗飞．利用TPA模式测试不同类型火腿肠的质构特性．肉类研究，2004(4)：39-41
22．罗晓燕．HPLC法测定月饼中的脱氢乙酸钠．中国卫生检验杂志，2003，6(3)：301-302
23．罗学刚．国内外可食性包装膜研究进展．科技园地，1999，19(5)102-103
24．马俪珍，张美玲，孙卫青等．咸金蛋加工的工艺研究．肉类研究，2000(3)：32-36
25．马美湖．禽蛋制品生产技术．北京：中国轻工业出版社，2003：25-26，184-186
26．马美湖．我国蛋品工业科技的发展．中国家禽，2000，22：1-5
27．马敏．中国养鸭业的现状与未来．中国家禽，2003，25(11)：1
28．牛天贵．食品微生物学实验技术．北京：中国农业大学出版社，2002：61-70
29．荣建华，张正茂，冯雷等．咸蛋盐水腌制动力学研究．农业工程学报，2007，2(23)：263-266
30．唐传核．天然抗菌防腐剂．四川食品与发酵，1999(4)：26-28
31．田钗．鸭蛋腌制过程中某些成分变化规律的研究．吉林农业大学学报，1992，14(2)：73-77
32．王海欧，姜松．质构分析(TPA)及测试条件对面包品质的影响．粮油食品科技，2004．12(3)：1-4
33．王林，胡云，胡秋辉．食品的微生物保鲜技术．食品科学，2005，26(2)：242-243
34．王益，黄文．壳聚糖对鸡蛋涂膜的研究．食品科学，1999，10：69-70
35．王竹天，宋凤英，高鹤娟．食品中脱氢乙酸含量的测定方法．卫生研究，1992，21(4)：200-202
36．韦来红，张晓娟，张慧玲．咸蛋腌制过程中几项理化指标变化规律的研究．中国家禽，1997，11：44-45
37．韦来红．成蛋腌制过程中几项理化指标变化规律的研究．中国家禽，1997(11)：44-45
38．吴平．食品分析．北京：中国轻工业出版社，1991．10：56-57
39．肖朝耿，陈黎洪，沈国华等．咸蛋腌制剂的应用及效果比较．浙江农业科学，2006(4)：456-459
40．徐明生．香辛料对咸蛋腌制的影响．肉类研究，2000(4)：37-38
41．阎锡海，王延锋，李延清．我国禽蛋贮存保鲜技术存在的问题及其解决途 径．中国家禽，2002，24：41-43
42．阎锡海．鸡蛋浸泡贮存过程中鲜度变化研究．陕西师范大学学报，1997，12(25)：162-164
43．阎锡海．禽蛋贮存保鲜技术及其展望．中国家禽，1996．3：42
44．阎新健．养鸭业的现状和未来．农产品市场周刊，2005(38)：18
45．阳元娥．新型的天然食品保鲜剂—壳聚糖．武汉工业学院学报，2002，3：22-25
46．杨朝晖．食品防腐剂的开发应用．今日科技，1996(8)：5
47．叶银枝．脱氢醋酸钠在食品中的应用．中国食品添加剂，2002(3)：64-66
48．一文．老年人不要怕吃蛋．甘肃林业．2003，3：47
49．殷蔚申，吴小荣，钟文辉等．食品微生物学．北京：中国财政经济出版社，1991，4：197-240
50．庾晋，周洁．双乙酸钠——多功能食品添加剂．肉类研究，2003(3)：32-33
51．曾儿同．养鸭全书．四川：四川科学技术出版社，2001，7：5-6
52．曾小兰，胡兆波．双乙酸钠及其在食品中的应用．食品研究与开发，2000，8(21)：26-27
53．张春敏．咸蛋渗透传质与品质的研究．食品科技，2005(2)：26-28
54．张凤宽．鸭蛋腌制期间某些成分变化的研究(Ⅲ)．肉类研究，1995(1) 28-30
55．张少全．蛋品保鲜技术探讨．淄博学院学报，2000，9(2)：79-81
56．张彦明，陈宏利，张德刚．鸡蛋在常温下涂膜保鲜研究．西北农业大学学报，1998，6(3)：61-65
57．赵进沛，王育才，李清亚．鸡蛋涂膜保鲜法的研究与筛选．禽蛋食品．1993，6：14
58．周光宏．畜产食品加工学．中国农业大学出版社，2002，8：78-79
59．朱小乔，刘通讯．极具潜力的天然防腐剂——Nisin．食品与发酵工业，2001，27(4)：66-68
60．朱曜．禽蛋研究．北京：科技出版社1985，5：154-155
61．祝良慈，李仲梅，杨其智．咸蛋卫生指标探讨．河南预防医学杂志，1995，6(1)：13-15
62．祝良慈．咸蛋卫生指标探讨．河南预防医学杂志，1995，6(1)：13-15
63. Bouse, L. F., Carlton, J. B, Morrison, R. K. Aerial application of insect egg parasites. Trans. ASAE. 24, 1981: 1093-1098.
64. Ponsano E.H.G. Rhodocyclus gelatinosus biomass for egg yolk pigmention. Poultry Science Association. 2004:421-425
65. Henning N. Application of chemical methods to the determination of egg yolk contamination in commercial productions of egg white compared to enzymatic determination. Lebenesm.-Wiss. u. -Technol., 2000,33, 151-154
66. Lynn R. Ken D. Field assessment of adhesion and hatch of chrysopcrla eggs mechanically applied in liquid carriers.Biological Control, 1999,14:159-167
67. MINE, Y. Application of the enzymatic methods to the determination of contaminated yolk in egg white. Food Research International, 1996,29: 81-84
68. Wundcrlich, L. R. A novel liquid release technique for delivering eggs of the green lacewing, Chrysopcrla rufilabris. (Burmeister). M.S. thesis, Univ. of California at Davis. 1997
69. C Liew,H A J Schut,SF Chin,et al.Protection of conjugated linolcic acids against2-amino-3-methylimidazo[4,5-f]quinoline-induced colon carcinogenesis in the F344 rat. A study of inhibitory nethanisms. Carcinogenesis, 1995, 16: 3037-3043.
70. C.-Y.MA.Effects of gamma irradiation on physicochcmical and functional properties of eggs and egg products.Radiat.Phys. Chem., 996:48,1375
71. Georg Z. Automated residue analysis of tctracyclines and their metabolitcs in whole egg, egg white, egg yolk and hen's plasma utilizing a modified ASTED system. Journal of Chromatography B, 2000:739,191-203
72. K L Houseknccht, J P Vanden Heuvcl, S Y Moya-Camarena, et al. Dietary conjugated linoleic acid normalizes impaired glucose tolerance in the Zucker diabetic fatty fa/fa rat.Biochem Biophys Res Commun,1998,244: 678-682.
73. K N Lee,D Kritchevsky, M W Pariza.Conjugated linoleic acid andatheroscl erosisinrabbits.Atherosclerosis, 1994,108: 19-25.
74. Y Park, K J Albright,K J Albright, etal.Evidence that the trans-10,cis-12 isomer of conjugated linolcic acid induces bodu composition changes in mice.Lipids, 1999,34: 235-241.
2．董开发，徐明生．禽产品加工新技术．北京：中国农业出版社，2002，5：224-234
3．董庆利，罗欣．熏煮香肠质构的感官评定与机械测定之间的相关分析研究．食品科学，2004，25(9)：49-55
4．杜志龙等．壳聚糖涂膜及蛋壳处理鸭蛋保鲜效果的研究．中国农业大学学报，2004，9(3)：82-84
5．高真．蛋制品工艺学．北京：中国商业出版社，1993，7：167-176
6．韩刚．传统畜禽产品保鲜与加工．广州：广东科技出版社，2002，6：92-128
7．韩刚．咸蛋的腌制及其质量比较．养禽与禽病防治，1997(4)：4-5
8．郝利平．食品添加剂．中国农业大学出版社，2002，5：122-126
9．黄红霞．天然红心鸭蛋蛋黄粉的生物活性及作用机理研究．博士毕业论文，2006．6：45
10．黄水品．影响咸蛋质量的因素．肉类研究，1995，3：19-20
11．江新水．影响出口咸蛋质量的因素．肉品卫生，1996，8：19-20
12．黎婉园，姚朔影，夏枫耿等．脱氢醋酸钠及其抗菌性试验．中国食品添加剂，2004(2)：41-44
13．李晓东．蛋品科学与技术．北京：化学工业出版社，2005，4：28-30
14．李星．脱氢乙酸合成条件的优化及提纯方法的改进．硕士论文 2004，5：36-39
15．刘程．食品添加剂实用大全．北京：北京工业大学出版社，2004，1：465-470
16．刘会珍．鸡蛋涂膜保鲜工艺的试验研究．硕士论文，2005，10：1
17．刘良忠，彭光华，石嘉怿等．天然红心蛋中三条红色色带成分的比较分析．食品科学，2005，26(2)：175
18．刘良忠．几种食品添加剂与香辛料对咸蛋加工的影响．食品工业科技，2003(1)：48-50
19．刘良忠．缩短成蛋加工时间及改善成蛋品质的研究．食品科技，2003(1) 36-37
20．吕翠玲．常用食品防腐剂抗菌作用的研究．微生物学通报，1995，22(1)： 36-41
21．罗飞．利用TPA模式测试不同类型火腿肠的质构特性．肉类研究，2004(4)：39-41
22．罗晓燕．HPLC法测定月饼中的脱氢乙酸钠．中国卫生检验杂志，2003，6(3)：301-302
23．罗学刚．国内外可食性包装膜研究进展．科技园地，1999，19(5)102-103
24．马俪珍，张美玲，孙卫青等．咸金蛋加工的工艺研究．肉类研究，2000(3)：32-36
25．马美湖．禽蛋制品生产技术．北京：中国轻工业出版社，2003：25-26，184-186
26．马美湖．我国蛋品工业科技的发展．中国家禽，2000，22：1-5
27．马敏．中国养鸭业的现状与未来．中国家禽，2003，25(11)：1
28．牛天贵．食品微生物学实验技术．北京：中国农业大学出版社，2002：61-70
29．荣建华，张正茂，冯雷等．咸蛋盐水腌制动力学研究．农业工程学报，2007，2(23)：263-266
30．唐传核．天然抗菌防腐剂．四川食品与发酵，1999(4)：26-28
31．田钗．鸭蛋腌制过程中某些成分变化规律的研究．吉林农业大学学报，1992，14(2)：73-77
32．王海欧，姜松．质构分析(TPA)及测试条件对面包品质的影响．粮油食品科技，2004．12(3)：1-4
33．王林，胡云，胡秋辉．食品的微生物保鲜技术．食品科学，2005，26(2)：242-243
34．王益，黄文．壳聚糖对鸡蛋涂膜的研究．食品科学，1999，10：69-70
35．王竹天，宋凤英，高鹤娟．食品中脱氢乙酸含量的测定方法．卫生研究，1992，21(4)：200-202
36．韦来红，张晓娟，张慧玲．咸蛋腌制过程中几项理化指标变化规律的研究．中国家禽，1997，11：44-45
37．韦来红．成蛋腌制过程中几项理化指标变化规律的研究．中国家禽，1997(11)：44-45
38．吴平．食品分析．北京：中国轻工业出版社，1991．10：56-57
39．肖朝耿，陈黎洪，沈国华等．咸蛋腌制剂的应用及效果比较．浙江农业科学，2006(4)：456-459
40．徐明生．香辛料对咸蛋腌制的影响．肉类研究，2000(4)：37-38
41．阎锡海，王延锋，李延清．我国禽蛋贮存保鲜技术存在的问题及其解决途 径．中国家禽，2002，24：41-43
42．阎锡海．鸡蛋浸泡贮存过程中鲜度变化研究．陕西师范大学学报，1997，12(25)：162-164
43．阎锡海．禽蛋贮存保鲜技术及其展望．中国家禽，1996．3：42
44．阎新健．养鸭业的现状和未来．农产品市场周刊，2005(38)：18
45．阳元娥．新型的天然食品保鲜剂—壳聚糖．武汉工业学院学报，2002，3：22-25
46．杨朝晖．食品防腐剂的开发应用．今日科技，1996(8)：5
47．叶银枝．脱氢醋酸钠在食品中的应用．中国食品添加剂，2002(3)：64-66
48．一文．老年人不要怕吃蛋．甘肃林业．2003，3：47
49．殷蔚申，吴小荣，钟文辉等．食品微生物学．北京：中国财政经济出版社，1991，4：197-240
50．庾晋，周洁．双乙酸钠——多功能食品添加剂．肉类研究，2003(3)：32-33
51．曾儿同．养鸭全书．四川：四川科学技术出版社，2001，7：5-6
52．曾小兰，胡兆波．双乙酸钠及其在食品中的应用．食品研究与开发，2000，8(21)：26-27
53．张春敏．咸蛋渗透传质与品质的研究．食品科技，2005(2)：26-28
54．张凤宽．鸭蛋腌制期间某些成分变化的研究(Ⅲ)．肉类研究，1995(1) 28-30
55．张少全．蛋品保鲜技术探讨．淄博学院学报，2000，9(2)：79-81
56．张彦明，陈宏利，张德刚．鸡蛋在常温下涂膜保鲜研究．西北农业大学学报，1998，6(3)：61-65
57．赵进沛，王育才，李清亚．鸡蛋涂膜保鲜法的研究与筛选．禽蛋食品．1993，6：14
58．周光宏．畜产食品加工学．中国农业大学出版社，2002，8：78-79
59．朱小乔，刘通讯．极具潜力的天然防腐剂——Nisin．食品与发酵工业，2001，27(4)：66-68
60．朱曜．禽蛋研究．北京：科技出版社1985，5：154-155
61．祝良慈，李仲梅，杨其智．咸蛋卫生指标探讨．河南预防医学杂志，1995，6(1)：13-15
62．祝良慈．咸蛋卫生指标探讨．河南预防医学杂志，1995，6(1)：13-15
63. Bouse, L. F., Carlton, J. B, Morrison, R. K. Aerial application of insect egg parasites. Trans. ASAE. 24, 1981: 1093-1098.
64. Ponsano E.H.G. Rhodocyclus gelatinosus biomass for egg yolk pigmention. Poultry Science Association. 2004:421-425
65. Henning N. Application of chemical methods to the determination of egg yolk contamination in commercial productions of egg white compared to enzymatic determination. Lebenesm.-Wiss. u. -Technol., 2000,33, 151-154
66. Lynn R. Ken D. Field assessment of adhesion and hatch of chrysopcrla eggs mechanically applied in liquid carriers.Biological Control, 1999,14:159-167
67. MINE, Y. Application of the enzymatic methods to the determination of contaminated yolk in egg white. Food Research International, 1996,29: 81-84
68. Wundcrlich, L. R. A novel liquid release technique for delivering eggs of the green lacewing, Chrysopcrla rufilabris. (Burmeister). M.S. thesis, Univ. of California at Davis. 1997
69. C Liew,H A J Schut,SF Chin,et al.Protection of conjugated linolcic acids against2-amino-3-methylimidazo[4,5-f]quinoline-induced colon carcinogenesis in the F344 rat. A study of inhibitory nethanisms. Carcinogenesis, 1995, 16: 3037-3043.
70. C.-Y.MA.Effects of gamma irradiation on physicochcmical and functional properties of eggs and egg products.Radiat.Phys. Chem., 996:48,1375
71. Georg Z. Automated residue analysis of tctracyclines and their metabolitcs in whole egg, egg white, egg yolk and hen's plasma utilizing a modified ASTED system. Journal of Chromatography B, 2000:739,191-203
72. K L Houseknccht, J P Vanden Heuvcl, S Y Moya-Camarena, et al. Dietary conjugated linoleic acid normalizes impaired glucose tolerance in the Zucker diabetic fatty fa/fa rat.Biochem Biophys Res Commun,1998,244: 678-682.
73. K N Lee,D Kritchevsky, M W Pariza.Conjugated linoleic acid andatheroscl erosisinrabbits.Atherosclerosis, 1994,108: 19-25.
74. Y Park, K J Albright,K J Albright, etal.Evidence that the trans-10,cis-12 isomer of conjugated linolcic acid induces bodu composition changes in mice.Lipids, 1999,34: 235-241.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |