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首页> 外文期刊>Journal of Food Processing and Preservation >Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology
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Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

机译：真空腌制天津和白洋淀皮蛋的比较研究

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摘要

In this study, the Tianjin and Baiyangdian duck eggs were used to pickle the preservedeggs by a novel technology—vacuum technology. The curing time of vacuumtechnology was reduced by three times compared with the traditional method. Theweight gain rates of preserved eggs pickled by the traditional method first increasedand then decreased, while the preserved eggs pickled by vacuum technology wereweightless at the first day. With the prolonging of curing time, the pH of egg yolksof preserved eggs showed a rising trend, no matter pickled by traditional method orvacuum technology. The cholesterol contents of Tianjin and Baiyangdian preservedeggs reduced 16.22% and 29.59% compared to the duck eggs. Besides, there were 15kinds of fatty acid were detected in Tianjin and Baiyangdian duck eggs and preservedeggs. The SEM images showed that the eggshells of Tianjin and Baiyangdian duckeggs were multilayered structures.
机译：在这项研究中，通过一种新技术-真空技术，使用天津鸭蛋和白洋淀鸭蛋来腌制果脯。与传统方法相比，真空技术的固化时间减少了三倍。传统方法腌制的皮蛋的增重率先增加后降低，而真空技术腌制的皮蛋在第一天就失重。随着腌制时间的延长，无论用传统方法或真空技术腌制，腌制蛋的蛋黄的pH值均呈上升趋势。与鸭蛋相比，天津和白洋淀蜜饯的胆固醇含量降低了16.22％和29.59％。此外，在天津和白洋淀的鸭蛋和果脯中检测到15种脂肪酸。 SEM图像显示天津和白洋淀鸭蛋的蛋壳为多层结构。

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