The Effect Of Different Pickled Methods And Metal Salts On The Quality Of Preserved Eggs

In recent years,there are many reports about food poisoning caused by unlead preserved eggs.In order to improve the food security of the preserce eggs and provide a theoretical basis for the safe production of the preserved eggs. This study used different pickied methods and metal salts pickled egg,alkalinity,total bacteria, sensory quality,metal contents of the preserved eggs were detected for studying the effect of different pickled methods and metal salts on the quality of preserved egg,and the potential security risks to human health,and optimized the copper mixed zinc salt preserved conditions on the basis of that. The major findings were as follows:(1) The sensory scores,alkalinity,total bacteria,metal contents of the mud method and immersion method preserved eggs, the harmful heavy metal components were detectd, the quality of the preserved egg between the immersion method and coating mud method was compared. The results show that the quality and safety performance of immersion method preserved egg is better than that of the coating mud method preserved egg.(2) The ability of affecting on the sensory quality of preserved egg is CuSO4>ZnSO4>FeSO4>MgSO4.Besides, there are not any obvious influence on the preserved eggs produced with different zinc metal;The concentration of metal ions,pH,alkalinity in the preserved eggs that were produced using single zinc salt, copper sal,ferric salt and the mixture salt processing technology were controlled strictly below the national standard. there are obvious difference on the pH,alkalinity of the preserved eggs produced with different metal salt,there is higher pH and alkalinity in the iron process preserved eggs than the other four process;The sensory scores of the five metal salts preserved eggs is copper salt process>zinc salt mixed with copper salt process>zinc salt mixed with iron salt process>zinc salt process>iron salt process,The copper concentration of the copper salt preserved egg is8.55mg/kg,closed to the national safety standards. (3) The duck eggs were used as the raw material, preserving eggs by NaOH production process, Through the single factor experiment and orthogonal experiment, the best soaking fluid formula of zinc mixed with copper for the preserved eggs was obtained.The results were as follows:the temperature was25℃, NaCl was5%, black tea was3%, NaOH was4.5%, Zn2+was0.3%, Cu2+was0.06%,. The sensory quality of preserved egg was best under these conditions.