A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method

Abstract

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.

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk

“…For example, Cui et al (2021) separated yolks from eggs before pickling, achieving mature salted egg yolks within 72 h. Yana et al (2022) used KCl and MgCl 2 as partial NaCl substitutions, significantly reducing egg yolk salinity in the KCl and MgCl 2 groups. Investigations have also been conducted into pressure-ultrasonic salting (Xiao et al, 2023) and pulse pressure osmotic dehydration (Yuan et al, 2018), reducing pickling times to 12 and 48 h, respectively. However, the production costs of these technologies are too high to apply on a large scale.…”

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis

“…A total of 25 compounds are identified using headspace solid-phase microextraction gas chromatogram-mass spectrometry (HS-SPME-GC-MS) in ultrasound-assisted SEY, comprising 10 esters, 5 alcohols (phenols), 3 hydrocarbons, 2 aldehydes, 2 amines, and 3 heterocyclic compounds [9]. Additionally, the VOCs of SEY are investigated using positive and negative pressure ultrasonic rapid curing technology, revealing hexanal, ethanol, and toluene as the primary determinants of flavor characteristics [10]. With the pursuit of palatability and convenience in food and the development of egg processing technologies, it is crucial to enhance the sensory attributes of SEYs, such as aroma, flavor, aftertaste, and overall acceptability [11].…”

Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

“…The presence of volatile compounds such as hexanal, heptanal, benzaldehyde and 2‐pentyl‐furan, in the processing has also been demonstrated to potentially contribute to the flavour profile of microwave‐treated SEY (Su et al ., 2021). In addition, the volatile organic compounds (VOCs) of SEY were studied using positive and negative pressure ultrasonic rapid curing technology, revealing hexanal, ethanol, and toluene as the primary determinants of flavour characteristics (Xiao et al ., 2023). Therefore, it is crucial to investigate the impact of rapid shell‐less curing technology on the flavour profile of SEY.…”