咸蛋腌制液主要危害因子积累效应研究

高盐腌制液影响咸蛋品质的主要危害因子有浊度、pH、氨氮、化学需氧量(COD)、微生物、金属元素等指标。为给脱除危害因子的工艺提供理论依据,试验以咸蛋高盐腌制液为对象,对腌制前后危害因子的积累效应进行研究。结果表明:高盐腌制液使用2次后,pH由7.67下降至7.32,浊度由3.16 NTU升高至31.16 NTU,COD由6.7 mg·L-1上升至1 730 mg·L~(-1),氨氮由0.15 mg·L~(-1)上升至5.51 mg·L-1,菌落总数由102 CFU·mL-1增加到8.3×106 CFU·mL-1,砷、铅、铬、铁、钙、镁等金属元素含量均有增加。因此,咸蛋高盐腌制液使用后主要危害因子均存在积累效应,要实现腌制液循环利用,就必须对这些危害因子进行技术性脱除。

Study on Accumulation Effect of Main Hazard Factors in Brine Solution of Salted Duck Eggs

The indexes including the turbidness, pH, ammonia nitrogen, chemical oxygen demand(COD), microorganisms and heavy metals in high salt brine solution are the main important hazard factors affecting the qualities of salted duck eggs. In order to provide theoretical basis for technology of removing these hazard factors in brine solution of salted duck eggs, the accumulation effects of hazard factors before and after pickling were investigated. The results showed that pH value in brine solution decreased from 7.67 to 7.32, while the turbidness increased from 3.16 NTU to 31.16 NTU, COD increased from 6.7 mg·L-1 to 1 730 mg·L-1, ammonia nitrogen increased from 0.15 mg·L-1 to 5.51 mg·L-1, the standard plate-count bacteria increased from 102 CFU·mL-1 to 8.3×106 CFU·mL-1 after two times of pickling by brine solution. The contents of metal elements including As, Pb, Cr, Fe, Ca and Mg were all increased. Therefore, there are accumulation effects of the main hazard factors in brine solution of salted duck eggs after pickling. It was very important for recycling of the brine solution that the main hazard factors must be removed technically.