Full
Outline
To optimize the curing formula of lead-free Coturnix preserved eggs, and analyze the fatty acid and amino acid of Coturnix eggs before and after curing.
The processing technology of lead-free Coturnix preserved eggs was optimized through orthogonal experimental. The quality characteristics were determined by detecting their physical and chemical indicators, and the changes of fatty acids and amino acids in the egg white and yolk of Coturnix eggs before and after pickling were detected.
The optimal formula of lead-free Coturnix preserved eggs was 4.50% of food-grade NaOH, 4.00% of salt, 0.50% of food-grade CuSO4&ZnSO4 and 3.00% of black tea. Under these process conditions, the Coturnix preserved eggs exhibited an albumen whiteness of 29.90, a yolk whiteness of 26.24, an albumen hardness of 3.72 N, a yolk solidification degree of 87.41%, a sensory score of 90.05 points, and a final composite score of 0.94, representing the optimal quality performance. The fatty acid content of fresh egg yolk and preserved egg yolk were 38.26 g/100 g and 24.52 g/100 g, respectively, and the amino acid content were 146.19 mg/g and 126.02 mg/g, respectively. The amino acid content of fresh egg white and preserved egg white were 126.67 mg/g and 109.31 mg/g, respectively.
The resulting eggs featured a brownish-transparent albumen gel, a dark green yolk with a syrup-like core and a savory, refreshing flavor. It can increase the added value of Coturnix eggs, reduce fresh egg loss and also provide a theoretical basis for factory-style production of this lead-free Coturnix preserved egg.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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