Change in rapid salting kinetics and characteristics of hen egg yolks

Liu, Yaotong; Ma, Yufeng; Chi, Yujie; Chi, Yuan

doi:10.1016/j.jfoodeng.2022.111090

Cited by 22 publications

(11 citation statements)

References 32 publications

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“…To clearly observe the changes in the internal structural state and water distribution of egg yolk before and after heating, as well as the effects of salt and sugar, an LF nuclear resonance imaging system was used for nondestructive visual image monitoring of the sample (Figure 6). Generally, in pseudocolor images, blue represents low proton density, whereas red represents high proton density (Liu et al., 2022). The change in color may be related to the distribution and form of bound water, immobilized water, and unbound water (Parwaie et al., 2020; Sun et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Yu,

Chi,

Chi

2023

Journal of Food Science

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In this study, the influence of compound sugar (glucose, sucrose, trehalose, and arabinose) and compound sugar and salt (glucose, sucrose, trehalose, arabinose, and NaCl) on the thermal stability of heat‐treated liquid egg yolk was explored. The results showed that the addition of 4% compound sugar or 4% compound sugar salt could significantly enhance the heat resistance of liquid egg yolk and increase the denaturation temperature of liquid egg yolk to above 77°C. Moreover, the addition of sugar and salt could improve the functional properties of liquid egg yolk to varying degrees, allowing it to maintain excellent emulsification and soluble protein content after heat treatment. Further analysis using Fourier transform infrared spectroscopy showed that the increase in α‐helix content in liquid egg yolk treated with sugar salt also contributes to improving the thermal stability of egg yolk. The method of inhibiting egg yolk aggregation caused by heat treatment provided in this study provides a selective method and theoretical basis for the commercial production of heat‐resistant liquid egg yolk.

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Section: Resultsmentioning

confidence: 99%

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Yu,

Chi,

Chi

2023

Journal of Food Science

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“…With the development of science and technology and changes in consumer preferences, the structure of egg products in China is constantly diversified. Eggs are one of the most important sources of food protein in people’s daily lives and can also serve as an ideal carrier for providing organic selenium functional foods ( 1 ). Previous studies have shown that mixing different forms of selenium products into chicken feed during daily feeding can significantly increase the selenium content in eggs ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

“…The kinetic reaction rate constant indicates that the higher the storage temperature is, the more significant the decrease in egg quality ( 10 ). At present, research on the changes in eggs during storage mainly focuses on the evaluation of egg freshness or the phenomenon of egg white thinning, while there are relatively few reports on the changes in egg yolk during storage ( 1 ). It takes approximately 8–12 days for an egg to be born and sold, during which time it has already been affected by external environmental factors, resulting in a decrease in its internal quality and shortened storage time.…”

Section: Introductionmentioning

confidence: 99%

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

Chen

Liu

2023

Front. Nutr.

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To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water content and pH, and the decrease in absolute zeta potential and apparent viscosity of the selenium-rich egg yolks (Se-group) during storage were smaller than those of the control group egg yolks (C-group). In addition, the antioxidant capacity and emulsifying ability of the Se-group during storage were better than those of the C-group. Simultaneously, the hardness and chewiness of the Se-group gel during storage were lower than those of the C-group. The protein structure results showed that selenium rich treatment did not affect the secondary structure of egg yolk protein during storage but could improve the fluorescence intensity of the egg yolk protein. Therefore, the addition of methionine selenium can reduce the degree of deterioration in the physicochemical properties of egg yolk during storage and extend its shelf life.

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“…From Figure 2b, it can be observed that as the salting process progresses, the MC decreases in each layer. This was possibly due to the salt permeating into the yolk, causing separation of lipophilic and hydrophilic groups (Liu et al, 2022). As a result, moisture moved from egg yolk to protein and eventually diffused out of duck egg through the eggshell.…”

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

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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.

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Change in rapid salting kinetics and characteristics of hen egg yolks

Cited by 22 publications

References 32 publications

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

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

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