Research progress on rapid pickling process of salted duck eggs and comprehensive utilization of salted duck eggs white

Authors

Pei-qing ZAN, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306 , China
Yu-dong CHENG, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306 , China
Yin-zhe JIN, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306 , China

Abstract

The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.

Publication Date

2-18-2023

First Page

210

Last Page

214

DOI

10.13652/j.issn.1003-5788.2020.10.039

Recommended Citation

ZAN, Pei-qing; CHENG, Yu-dong; and JIN, Yin-zhe (2023) "Research progress on rapid pickling process of salted duck eggs and comprehensive utilization of salted duck eggs white," Food and Machinery: Vol. 36: Iss. 10, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.10.039
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/39

References

[1] 任发政.咸蛋的腌制机理及其加工方法[J].农产品加工,2009(5):24-25.
[2] 孙静,皮劲松,潘爱銮,等.咸蛋腌制老料与新料腌制效果差异分析[J].湖北农业科学,2016,55(23):6 176-6 179.
[3] KAEWMANEE T,BENJAKUL S,VISESSANGUAN W.Changes in chemical composition,physical properties and microstructure of duck egg as influenced by salting[J].Food Chemistry,2009,112(3):560-569.
[4] KIOSSEOGLOU V.Egg yolk protein gels and emulsions[J].Current Opinion in Colloid & Interface Science,2003,8(415):365-370.
[5] 廖明星,朱定和.咸蛋加工过程的腌制成熟机理初探[J].食品工业科技,2008(4):324-326.
[6] 荣建华,张正茂,冯磊,等.咸蛋盐水腌制动力学研究[J].农业工程学报,2007(2):263-266.
[7] 田钗,张凤宽,王严,等.鸭蛋腌制过程中某些成分变化规律的研究[J].吉林农业大学学报,1992(2):74-77,106.
[8] 黄奕源,潘竞龙,欧阳宏佳,等.咸鸭蛋腌制过程相关指标变化规律及最佳配方的筛选研究[J].广东农业科学,2019,46(6):142-149.
[9] 仝其根,宁静,徐艺青,等.咸蛋黄快速腌制方法的研究[J].食品科学,2008,29(9):155-157.
[10] 李晶晶.咸蛋清脱盐及制备抗氧化肽的研究[D].广州:华南理工大学,2010:18.
[11] 谭芦兰,唐宏刚,杨慧娟,等.魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响[J].中国食品学报,2019,19(8):70-77.
[12] 孔玲,张慜,刘亚萍.响应面法优化咸蛋清酶解工艺的研究[J].食品与生物技术学报,2017,29(11):1 189-1 196.
[13] 刘国庆,江力,钱晓勇,等.咸鸭蛋快速腌制工艺优化研究[J].食品科学,2008,29(12):234-237.
[14] 孙秀秀,何立超,杨海燕,等.间歇超声辅助加快咸蛋腌制速度工艺优化[J].食品工业科技,2018,39(22):204-211.
[15] 郑玉锖,刘树滔,陈躬瑞,等.超声波技术在咸蛋腌制中的应用及其机理初探[J].福州大学学报(自然科学版),1996(3):73-76.
[16] 范娟娟.超声波辅助快速腌制咸蛋工艺的研究[D].福州:福建农林大学,2013:17.
[17] 鞠云,唐春红,赵楠,等.超声波在未来食品加工中的应用[J].重庆工商大学学报(自然科学版),2015,32(12):71-75.
[18] 林向阳,赖宜萍,朱榕壁,等.咸蛋腌制过程中超声波预处理技术参数优化[J].中国食品学报,2011,11(6):68-76.
[19] 王石泉,王树才,张益鹏,等.超声波—脉动压联用快速腌制咸鸭蛋的工艺参数优化[J].农业工程学报,2013,29(23):286-292.
[20] 杨哪,金亚美,徐悦,等.磁电辅助快速腌制咸鸭蛋的工艺[J].农业工程学报,2015,31(21):295-300.
[21] 王晓拓,高振江.脉动压技术腌制鸡蛋工艺优化[J].食品科学,2010,31(8):97-101.
[22] 吴玲.咸蛋低钠脉动压腌制新技术的研究[D].武汉:华中农业大学,2011:69.
[23] 李德洪.磁电辅助快速腌制咸鸭蛋的工艺分析[J].电子测试,2016(17):172,175.
[24] 金亚美,杨哪,段翔,等.磁场下电解质流体对马铃薯片品质的影响[J].农业机械学报,2015,46(2):234-249.
[25] 孟嫚,张延杰,杨哪,等.磁感应电场提取松茸多糖工艺优化[J].食品工业科技,2019,40(1):143-148.
[26] 李楠.旋转电磁场对NaCl溶液活度影响的研究[D].哈尔滨:哈尔滨工业大学,2009:31-41.
[27] 龚海辉,谢晶,张青,等.真空浸渍在果蔬加工中的应用[J].食品工业科技,2008(5):291-294.
[28] 罗扬,刘成国,陈瑶,等.真空腌制技术及其在食品加工中的应用研究[J].肉类研究,2010(6):31-34.
[29] 言剑.真空腌制技术及其在食品加工中的应用探微[J].食品安全导刊,2015(30):135-136.
[30] 欧阳玲花,杜金平,何家林,等.负压快速腌制咸蛋研究[J].食品科技,2015,40(9):38-40.
[31] 邵萍,刘会平,邹乾,等.酸浸减压法腌制咸蛋与传统咸蛋的对比[J].食品工业科技,2017,38(18):8-13.
[32] 徐姣姣.减压腌制咸蛋及腌制后蛋黄理化性质的变化[D].天津:天津科技大学,2015:24.
[33] 蒲跃进,杜金平,梁振华,等.循环水腌制咸蛋工艺研究[J].中国家禽,2010,32(16):25-27,31.
[34] 徐明生,董开发,鄢建芬,等.香辛料对咸蛋腌制的影响[J].肉类研究,2000,22(4):37-38.
[35] 吴玲,孙静,乐立强,等.KCl部分替代NaCl腌制咸蛋效果的比较研究[J].食品科学,2011,32(13):5-10.
[36] 孙静,皮劲松,潘爱銮,等.咸蛋腌制剂低盐高渗替代物的筛选[J].湖北农业科学,2015,54(24):6 334-6 337,6 341.
[37] 肖丹华,林捷,郑华.咸蛋清的利用和研究现状[C]//广东省科学技术协会科技交流部会议论文集.广州:[出版者不祥],2008:59-61.
[38] 李秋雁.生物溶菌酶的提取应用及发展前景研究[J].现代盐化工,2017,44(2):9-10.
[39] 范林林,林楠,冯叙桥,等.溶菌酶及其在食品工业中的应用[J].食品与发酵工业,2015,41(3):248-253.
[40] 张黎丽,马梦琳,李晨熙,等.蛋清溶菌酶的分离纯化及其抑菌活性研究[J].生物化工,2017,3(1):13-16.
[41] 李逢振.蛋壳残留蛋清中溶菌酶高效提取技术的研究[J].农产品加工,2017(24):57-58,61.
[42] 马晓彤,刘曼,裴海闰,等.新型离子液体亲和萃取鸡蛋清中的溶菌酶[J].食品工业科技,2018,39(21):35-40,47.
[43] DUAN Hui-ling,NIU Qi-le,WANG Jun,et al.High uptake carboxyl-functionalized porous β-cyclodextrin polymer for selective extraction of lysozyme from egg white[J].Journal of Chromatography A,2019,1 600:80-86.
[44] DING Zhao-yang,LI Si-peng,CAO Xue-jun.Separation of lysozyme from salted duck egg white by affinityprecipitation using pH-responsive polymer with an L-thyroxin ligand[J].Separation and Purification Technology,2014,138:153-160.
[45] 胡书蒙,温佳奇,苏亮,等.蛋清加工利用及蛋清活性肽的研究进展[J].食品科技,2017,42(12):261-264.
[46] 郑颖,方卿颖,佟平,等.蛋清活性肽的研究进展[J].食品工业科技,2016,37(18):396-400.
[47] 刘玉德,曹雁平.生物蛋白肽的开发研究展望[J].食品科学,2002(8):319-320.
[48] FUJITA H,SASAKI R,YOSHIKAWA M.Potentiation of the antihypertensive activity of orally administered ovokinin,a vasorelaxing peptide derived from ovalbumin,by emulsification in egg phosphatidylcholine[J].Bioscience Biotechnology & Biochemistry,1995,59(12):2 344-2 345.
[49] 王晓玲.咸蛋清蛋白酶解制备活性肽及其抗氧化、抗菌活性研究[D].武汉:华中农业大学,2010:2.
[50] 陈远哲,黄熙莺,鲁安娜.耐盐菌发酵对咸鸭蛋蛋清脱盐及抗氧化活性的影响[J].食品与生物技术学报,2019,38(11):130-136.
[51] ZHOU Bing,ZHANG Min,FANG Zhong-xiang.Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein[J].Food and Bioproducts Processing,2015,96:306-313.
[52] 谢颖,方东升,周璟明.絮凝技术应用于咸蛋清综合利用[J].北京农业,2014,15(3):7-9.
[53] TAN Thuan-chew,PHATTHANAWIBOON T Y,EASA A M.Quality,textural,and sensory properties of yellow alkaline noodles formulated with salted duck egg white[J].Journal of Food Quality,2016,39(4):342-350.
[54] 杨慧娟,谭芦兰,叶梦迪.咸蛋清性能改善工艺研究[J].浙江农业学报,2019,31(3):469-473.