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題名 | 利用快速浸漬法製成分離雞蛋鹹蛋黃之研究=Rapid Immersion Technique to Produce Salted Egg Yolk |
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作者姓名(中文) | 何若瑄; 蘇烈頎; 李丹昂; 周景銘; 蘇和平; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 45:4 2016.12[民105.12] |
頁次 | 頁301-313 |
分類號 | 463.76 |
關鍵詞 | 沙質感; 出油; 分離蛋黃; 鹹蛋; 鹽漬; Gritty texture; Oil exudation; Separated yolk; Salted yolk; Salting; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討使用分離雞蛋蛋黃為原料,以快速鹽漬之方式,尋求最佳浸漬條件,進行鹹雞蛋黃之製作。試驗材料取用雞蛋蛋黃,利用檸檬酸鐵、檸檬酸及食鹽製備不同濃度之鹽漬液,鹽漬完成後,成品以沙質感及理化指標如蛋黃出油情形、顏色變化、鹽分及水分等特性對鹹雞蛋黃的品質進行評估。結果顯示,沙質感方面,當鹽漬液分別含 1.0% 檸檬酸鐵 +25% 食鹽與 0.5% 檸檬酸 +25%食鹽時,鹽漬 40 小時後雞蛋黃皆有最佳之沙質感。在理化特性評估中,檸檬酸鐵組(1.0%)與檸檬酸(0.5%)在鹽漬 40 小時後皆具有最佳鹹雞蛋黃的出油及沙質感特性。至於官能品評部份以檸檬酸鐵組( 1.0%)的鹹雞蛋黃的外觀有較佳的接受度,質地、風味及整體接受度與傳統鹹雞蛋黃相比均沒有顯著差異。綜上所述,以雞蛋蛋黃為原料搭配適宜比例的檸檬酸鐵或檸檬酸之食鹽醃漬液,在室溫短時間醃漬下皆可生產出具有良好鹹雞蛋黃品質,且與傳統鹹蛋相比具有相似的理化特性,大大縮短傳統鹹雞蛋黃之製成時間與增加破損雞蛋之利用性。 |
英文摘要 | The objective of this study was to use a rapid immersion technique to evaluate the optimal salting conditions for producing salted hen egg yolks. In this experiment, we used different concentrations of ferric citrate and citric acid together with salt to prepare the salting solution. We found that egg yolks which were immersed for 40 hours in salting solution containing 1.0% ferric citrate + 25% salt (FC group) and 0.5% citric acid + 25% salt (CA group) appeared in the most desirable gritty texture. The treatments also showed the most desirable physicochemical characteristics of salted egg yolks. Sensory evaluation showed that FC group had a better appearance than CA and traditional method of salting (TM) groups (P < 0.05); however, texture, flavor and overall acceptability of FC and CA groups were not significantly different from traditional salted egg yolks. In conclusion, desirable characteristics and similar physicochemical properties as traditional salted egg yolks were obtained when hen egg yolks were immersed for 40 hours in FC and CA salting solutions. Thus, this rapid immersion technique may reduce the time for producing salted egg yolks as compared to traditional process. It may also reduce damage of the egg yolks when compared to traditional, longer salting period. |
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