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Effect of partial substitution of sodium salt on the quality of salted quail eggs
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2021-09-16 , DOI: 10.1111/jfbc.13941 Zhijie Bao 1 , Yang Tian 1 , Jie Gao 1 , Kang Da 1 , Songyi Lin 1
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2021-09-16 , DOI: 10.1111/jfbc.13941 Zhijie Bao 1 , Yang Tian 1 , Jie Gao 1 , Kang Da 1 , Songyi Lin 1
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To improve the quality of salted quail eggs and solve the problem of excessive sodium content in salted eggs, we selected substitutes (K2CO3, CaCl2, MgCl2, ZnCl2, and FeC6H5O7) to partially replace NaCl and study its effect on water migration, physicochemical properties, and textural characteristics. The low-field nuclear magnetic resonance technology (LF-NMR) was used to qualitatively analyze the moisture and proton content of quail eggs during the pickling process. The results showed that the relaxation curves of ZnCl2 and FeC6H5O7 groups were significantly different from those of other groups. The bound water content of the ZnCl2 group increased significantly, and FeC6H5O7 made the binding degree of water closer. The Na+ of different substitute groups was determined by atomic absorption spectrometry; it was found that the permeation rate of NaCl in the curing process was in the following order: K2CO3 > control group > MgCl2 > FeC6H5O7 > CaCl2 > ZnCl2. Through the electronic tongue study and comparing the ripening period of salted quail eggs, it was found that the flavor and ripening time of salted quail eggs cured by ZnCl2 and FeC6H5O7 were not suitable for low-sodium pickling preparation. At the same time, CaCl2 and MgCl2 were suitable for low-sodium pickling and could improve the product quality. When using K2CO3, the substitution ratio can be reduced and two or more compound-curing agents can be formed with CaCl2 and MgCl2, thus reducing the content of sodium salt in salted eggs.
中文翻译：
部分替代钠盐对腌制鹌鹑蛋品质的影响
为了提高咸鹌鹑蛋的品质，解决咸蛋中钠含量过高的问题，我们选择了替代品（K 2 CO 3、CaCl 2、MgCl 2、ZnCl 2和FeC 6 H 5 O 7）来部分替代NaCl并研究其对水迁移、理化性质和质地特性的影响。采用低场核磁共振技术（LF-NMR）对腌制过程中鹌鹑蛋的水分和质子含量进行定性分析。结果表明ZnCl 2和FeC 6 H 5的弛豫曲线O7 组与其他组有显着差异。ZnCl 2组的结合水含量显着增加，FeC 6 H 5 O 7使水的结合程度更接近。不同取代基团的Na +用原子吸收光谱法测定；发现固化过程中NaCl的渗透速率为：K 2 CO 3 >对照组> MgCl 2 > FeC 6 H 5 O 7 > CaCl 2 > ZnCl 2. 通过电子舌研究，对比腌制鹌鹑蛋的成熟期，发现ZnCl 2和FeC 6 H 5 O 7腌制的腌制鹌鹑蛋的风味和成熟时间不适合低钠腌制制剂。同时，CaCl 2和MgCl 2适用于低钠酸洗，可提高产品质量。使用K 2 CO 3 时，可以降低取代比，可以与CaCl 2和MgCl 2形成两种或两种以上的复合固化剂，从而降低咸蛋中钠盐的含量。
更新日期：2021-10-06
中文翻译：
部分替代钠盐对腌制鹌鹑蛋品质的影响
为了提高咸鹌鹑蛋的品质，解决咸蛋中钠含量过高的问题，我们选择了替代品（K 2 CO 3、CaCl 2、MgCl 2、ZnCl 2和FeC 6 H 5 O 7）来部分替代NaCl并研究其对水迁移、理化性质和质地特性的影响。采用低场核磁共振技术（LF-NMR）对腌制过程中鹌鹑蛋的水分和质子含量进行定性分析。结果表明ZnCl 2和FeC 6 H 5的弛豫曲线O7 组与其他组有显着差异。ZnCl 2组的结合水含量显着增加，FeC 6 H 5 O 7使水的结合程度更接近。不同取代基团的Na +用原子吸收光谱法测定；发现固化过程中NaCl的渗透速率为：K 2 CO 3 >对照组> MgCl 2 > FeC 6 H 5 O 7 > CaCl 2 > ZnCl 2. 通过电子舌研究，对比腌制鹌鹑蛋的成熟期，发现ZnCl 2和FeC 6 H 5 O 7腌制的腌制鹌鹑蛋的风味和成熟时间不适合低钠腌制制剂。同时，CaCl 2和MgCl 2适用于低钠酸洗，可提高产品质量。使用K 2 CO 3 时，可以降低取代比，可以与CaCl 2和MgCl 2形成两种或两种以上的复合固化剂，从而降低咸蛋中钠盐的含量。
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