| 報告時間：2024-06-21 |
| 報告地點：Room 407 |
| 指導老師：Fa-Jui Tan |
| 學生：Wen-Hsuan Lin |
| 摘要 |
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Salted eggs and salted egg yolks are widely beloved traditional Asian foods probably due to their unique flavors and textures. This study aimed to explore the impact of different storage conditions on the quality of salted eggs and their processed products. The findings of this research hold significant practical value for both salted egg producers and consumers. By choosing appropriate storage methods, producers can effectively enhance product quality, extend shelf life, reduce wastes, and improve industry self-management capabilities and market competitiveness. Meanwhile, consumers can select the most appropriate storage methods based on the research results to maintain the flavors and textures of salted eggs while ensuring food safety. The experiment divided salted eggs into two types: cooked salted eggs and raw salted egg yolks, and conducted storage tests under different temperature conditions. Cooked salted eggs were stored at the ambient and refrigerated temperatures for four weeks, while raw salted egg yolks were analyzed under refrigeration for nine days and freezing for twelve months to investigate their quality changes. The results for cooked salted eggs indicated that during the storage period, the moisture contents of both the egg white and yolk changed significantly, affecting the flavors and textures of the salted eggs. Although the appearance of cooked salted eggs stored at the ambient temperatures remained stable in the sensory evaluations, their flavors and textures gradually declined with extended storage time. The physicochemical analysis showed significant decreases in the moisture content and pH values. In contrast, the quality of refrigerated salted eggs remained better, with less noticeable changes in the moisture contents and pH values. The flavors and textures evaluated in the sensory tests were also more stable. As for the raw salted egg yolks, the results showed that refrigeration for nine days was the most effective in maintaining the flavors and textures. The moisture contents of the refrigerated raw salted egg yolks did not change significantly, effectively preserving their original moist textures. The pH values also showed no significant decreases, maintaining the stability and flavors of the yolks. Sensory evaluations showed higher scores for color, smell, and texture of the refrigerated yolks after nine days. In contrast, although freezing for twelve months significantly extended the shelf life, the textures and flavors of the thawed yolks declined. The low-temperature environment during freezing effectively inhibited the microbial growth, but the thawing process easily led to moisture loss in the yolk, affecting its textures and flavors. Based on the above findings, it is recommended that cooked salted eggs should be stored refrigerated to effectively maintain their original flavors and textures, and extend their shelf lives, ensuring product quality. For raw salted egg yolks, while freezing can significantly extend shelf life, considering the various analyses of textures and flavors, refrigeration remains as the most appropriate storage method. Refrigeration is the optimal preservation method for raw salted egg yolks, though freezing can also effectively extend their shelf life. |
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