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

文献类型： 外文期刊

作者： Xiao, Chaogeng 1 ; Zhang, Yue 1 ; Gong, Ting 2 ; Lu, Wenjing 1 ; Chen, Di 1 ; Zhang, Cen 1 ; Wang, Haiyan 1 ; Guan, Rongfa 3 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, 298 Desheng Rd, Hangzhou 310021, Peoples R China

2.China Jiliang Univ, Coll Life Sci, Hangzhou 310021, Peoples R China

3.Zhejiang Univ Technol, Coll Food Sci & Technol, Huzhou 310014, Peoples R China

关键词： salted egg; flavor; ultrasonic; positive and negative pressure

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 7 期

页码：

收录情况： SCI

摘要： 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.

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