Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes

Jin, Haobo; Zhang, Xinyue; Hu, Gan; Lei, Chan; Sun, Haoyang; Sheng, Long; Jin, Yongguo; Huang, Xi; Lu, Lizhi; Cai, Zhaoxia

doi:10.1016/j.foodchem.2022.134510

Cited by 6 publications

(11 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is generally considered that salted duck eggs have the best taste when the SC in the protein is between 3% and 4%. When the SC in the protein exceeds 4%, the taste of the protein becomes excessively salty and is not suitable for direct consumption (Li, Jin, et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

Application of hyperspectral imaging and colorimetric sensor array coupled with multivariate analysis for quality detection during salted duck eggs processing

Xu,

Huang,

Tian

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

In order to realize the evaluation of salted duck eggs quality, this study constructed salts‐sensitive colorimetric sensor array (CSA) based on silver nanoprisms (AgNPRs) etching principle and utilized hyperspectral imaging (HSI) system to capture the reflectance spectral of CSA and section of salted duck eggs. To minimize the noise in spectral signals, three preprocessing methods including Savitzky–Golay Smoothing (SG), standard normal variate (SNV) transformation, and multiplicative scatter correction were used. The competitive adaptive reweighted sampling and uninformative variables elimination were used to select the optimal wavelengths, and then partial least squares regression was used to predict moisture, lipid, and salt content (SC). Results demonstrated coefficients of determination of 0.8200, 0.8969, 0.8709, and 0.9239 for protein moisture, yolk moisture, yolk lipid, and protein SC. Visualization distribution maps successfully display the distribution of moisture and lipid content during salting periods. The results indicated that the CSA based on AgNPRs etching principle can be an effective tool in quantitative measurement of salt and HSI combining CSA can be applied to evaluate the quality of salted duck eggs comprehensively. The study offers a rapid detection method for the production and processing of salted duck eggs in the industry.Practical applicationA novel salts‐sensitive CSA was constructed to evaluate quality of salted duck eggs based on AgNPRs etching. This study designed and developed a portable sample collection device using 3D printing technology to acquire the information of samples and CSA at the same time. This study combined with HSI system and colorimetric sensor technology to evaluate the quality of salted duck eggs during the salting process.

show abstract

Section: Resultsmentioning

confidence: 99%

Application of hyperspectral imaging and colorimetric sensor array coupled with multivariate analysis for quality detection during salted duck eggs processing

Xu,

Huang,

Tian

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Proteins exhibit distinct infrared absorption bands; in particular, the amide I band (1600-1700 cm −1 ) and amide II band (1480-1575 cm −1 ) are primary bands for investigating protein secondary structure. Specifically, the amide I band is highly sensitive to structural changes [49,50].…”

Section: Effects Of Kcl and Nacl On The Secondary Structure Of Lwementioning

confidence: 99%

Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg

Guo,

Gao,

Chi

et al. 2024

Foods

View full text Add to dashboard Cite

The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient (K value), and fluidity index (n). These changes indicate delayed thermal denaturation. In addition, KCl decreased the content of β-sheet and random coil structures and increased the content of α-helix and β-turn structures. The optimal results were obtained with 2% KCl addition, leading to an increase in Tp up to 85.09 °C. The correlation results showed that Tp was positively correlated with solubility, α-helix and β-turn but negatively correlated with ΔH, turbidity, β-sheet and random coil. Overall, compared to NaCl, 2% KCl is more effective in delaying the thermal aggregation of LWE, and these findings lay a solid theoretical foundation for the study of sodium substitutes in heat-resistant liquid egg products.

show abstract

“…Generally, the viscosity, surface hydrophobicity, secondary structure, and microstructure of the egg albumens are significantly influenced by the addition of salt and, consequently, the ionic strength. Changes in these characteristics either directly or indirectly influence the hydration of egg proteins, whereas heat treatment causes protein aggregation and changes in secondary structure [51].…”

Section: Microstructurementioning

confidence: 99%

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Wongnen

Panpipat

Saelee

et al. 2023

Foods

View full text Add to dashboard Cite

Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

show abstract

Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes

Cited by 6 publications

References 38 publications

Application of hyperspectral imaging and colorimetric sensor array coupled with multivariate analysis for quality detection during salted duck eggs processing

Application of hyperspectral imaging and colorimetric sensor array coupled with multivariate analysis for quality detection during salted duck eggs processing

Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Contact Info

Product

Resources

About