In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators. Results indicated the salt content of egg white and egg yolk increased rapidly in the salt-preserved salted egg with the positive and negative pressure-ultrasonic method, and the moisture content decreased rapidly. In addition, the oil yield of egg yolk was marinated for 12 days compared with the normal method of 35 days, and the ripening time of salted eggs was shortened by 2/3. There was no obvious difference in the microscopical structure of the egg yolk between the two methods of pickling. Moreover, the pores on the eggshell of the salted egg that was marinated by the positive and negative pressure-ultrasonic method had big cracks, which was beneficial to the substance exchange of the eggs and the outside. The common volatile flavor substances were detected by GC-MS, and a total of 33 flavor constituents were detected. There was no significant difference between the content of alcohols, aldehydes, and ketones, which contributed greatly to the flavor. Overall, the results indicated that this innovative salted eggs method can significantly reduce the curing time while ensuring the quality of salted eggs.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094396 | PMC |
| http://dx.doi.org/10.3390/foods12071477 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The Influence of Sperm Activation Methods and Oocyte Collection on the Reproductive Effects of Northern Pike ().
Animals (Basel)
December 2024
Department of Gamete and Embryo Biology, Institute of Animal Reproduction and Food Research Polish Academy of Sciences, 10-243 Olsztyn, Poland.
This study compared the quality of northern pike eggs collected using traditional methods (hand stripping) and pneumatic methods (air stripping). The effects of different activation solutions (0.4% NaCl, 0.
View Article and Find Full Text PDFRaman Spectroscopy Monitoring of Duck Egg Brining Process.
Foods
November 2024
Key Laboratory of Quantum Precision Measurement, College of Physics, Zhejiang University of Technology, Hangzhou 310014, China.
Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine.
View Article and Find Full Text PDFEnhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis.
Ultrason Sonochem
December 2024
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China. Electronic address:
Salted duck eggs are a popular food product, but their high salt content and uneven salt distribution can reduce acceptability. This study investigated the effects of pH-high-intensity ultrasound combined treatment on the salt-induced gelation properties of egg yolk granules. The results showed that the pH5 + 150 W treatment group exhibited the best physical and gelation properties, with the smallest particle size (1597.
View Article and Find Full Text PDFTransparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation.
Food Chem
January 2025
College of Food Science and Engineering, Tarim University, Alar, Xinjiang 843300, China.
Currently, it is a challenge that the yolk in salted preserved egg tends to preserved egg yolk due to extreme NaOH treatment. Therefore, NaCl, NaOH and thermal were successfully used to prepare a new translucent salted quail egg (T-SQE), which combined advantages of preserved egg white with transparent appearance and salted egg yolk with unique texture and odour. Moreover, transparency of opaque gel (Transmittance: 0.
View Article and Find Full Text PDFAssociation between salt sensitivity of blood pressure and dietary habits in survey population: A case-control study.
Clin Nutr ESPEN
December 2024
Public Health School, Gansu University of Chinese Medicine, Lanzhou, Gansu, China.
Article Synopsis
- - The study explored how dietary habits impact salt sensitivity of blood pressure (SSBP), an important risk factor for cardiovascular diseases, by examining four groups of participants based on their blood pressure status (e.g., salt-sensitive hypertensive and normotensive).
- - Results showed that the salt-sensitive hypertensive group consumed less fresh fruits and vegetables compared to the other groups, while the non-salt-sensitive groups had different dietary patterns, with the non-salt-sensitive normotensives consuming more eggs and white meat.
- - The findings suggested that particular foods can influence SSBP risks, indicating that staple foods lower the risk in hypertensive individuals, while consumption of red meat, bacon, and dairy products may increase the risk especially in
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!