頁籤選單縮合
題名 | 蛋白及蛋白置換物對鹽漬殼蛋蛋黃形成性之影響=Effect of the Albumen and Albumen Substitutes on Formation of the Salted Duck Egg Yolk |
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作者 | 賴坤明; 江伯源; 紀學斌; 柯文慶; Lai, Kung-ming; Chiang, Po-yuan; Chi, Suey-ping; Ko, Wen-ching; |
期刊 | 食品科學 |
出版日期 | 19980800 |
卷期 | 25:4 1998.08[民87.08] |
頁次 | 頁456-463 |
分類號 | 463.76 |
語文 | chi |
關鍵詞 | 鴨蛋; 鹽漬; 鹹蛋黃; 蛋白置換; 出油率; Duck egg; Brine salting; Shyandan; Salted yolk; Albumen substitute; Oil-off ratio; |
中文摘要 | 將新鴨蛋鑿洞取出蛋白,分別填充7%玉米澱粉糊化液、0.25%三仙膠膨潤液、蒸餾水及蛋白均質液,將四種蛋白置換蛋(substituted egg; SE)加以密封,與未處理之原蛋(original egg; OE)一起於飽和食鹽水中鹽漬。結果顯示,鹽漬期間(0-5週),SE中蛋白置換物食鹽含量之增高,這大於OE之蛋白,蛋白中鹽滲快速亦導致SE蛋黃之食鹽含量及初期出油率皆比OE為大,而物性分析則顯示其質地與蛋黃的顆粒化、出油性及水樣化或膠質化有關。以鹹蛋黃之形成言,OE約須4-5週,而澱粉糊化液及均質蛋白液兩組約2-3週即可獲得與傳統鹹蛋黃相近之成品,然其含鹽含量比傳統鹹蛋黃偏高,且於3-4週時蛋黃亦有破鼓之情形;而蒸餾水三仙膠膨潤液最無法保護蛋黃,甚至會促進蛋黃膜脆弱化,因此蛋黃在短時間內(2-3週)即產生水樣化甚至破散現象。研製單離鹹蛋黃時若破壞原蛋之蛋白狀態,對鹹蛋黃品質將有負面影響,如何有效控制仍須進一步探討。 |
英文摘要 | Albumen of duck egg was eliminated by making a hole in the shell, and substituting with 7% corn starch gelatinized solution, 0.25% swelling xanthan gum, distilled water, and albumen homogenate. The albumen substituted eggs (SE) were and oil-off ratio of yolk in the beginning stage. Physical analysis indicated that the textural property was related to granulation. Oil-off, watery or gelation of yolk. For the formation of salted yolk, the OE egg required 4-5 weeks, and the starch gelatinized solution and albumen homogenate required only 2-3 weeks, but the yolks contained more salt that did those in OE, and the yolks became watery after 3-4 weeks of brining. Distilled water and selling xanthan gum were not able to protect the yolk as the original albumen even weakened the yolk membrane, and the yolks became watery in short time (2-3 weeks) after brining. For manufacturing salted separated-yolk, destructin of the albumen state is not avoidable. How to control this process efficiently requires further study. |
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