Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Liu, Yaotong; Qing, Mingmin; Zang, Jingnan; Chi, Yujie; Chi, Yuan

doi:10.1016/j.foodres.2022.112266

Cited by 26 publications

(17 citation statements)

References 39 publications

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“…The infiltration of salt, however, led to the destruction of the original emulsion system of the yolk and the aggregation of some proteins, which reduced the ability to resist external forces, thus the springiness was reduced. This finding was consistent with previous studies [ 35 ]. The cohesiveness, gumminess chewiness, and resilience were reduced by 30.26%, 33.67%, 63.55%, and 44.73%, respectively.…”

Section: Resultssupporting

confidence: 95%

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

Xiao

Zhang

Gong

et al. 2023

Foods

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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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Section: Resultssupporting

confidence: 95%

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

Xiao

Zhang

Gong

et al. 2023

Foods

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“…Sample preparation of egg yolks was performed based on the method of Liu et al. (2023) and our previous research (Supporting Information). Egg whites were separated after eggs were manually broken, and egg yolks were rolled on clean filter paper to remove the excess egg whites from the surface of the yolks.…”

Section: Methodsmentioning

confidence: 99%

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

Shi,

Zeng,

et al. 2024

Journal of Food Science

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Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross‐linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products.Practical ApplicationThis study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products.

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“…The moisture and salt contents were determined according to the methods of Liu et al 16 with a slight modification. Approximately 1 g of the sample was added to an aluminum cartridge and taken as m 1 (g), then dried at 105 °C to a constant and weighed and taken as m 2 (g).…”

Section: Determination Of Moisture Contents Salt Contents and Oil Exu...mentioning

confidence: 99%

“…3(C), the decrease in cohesiveness may be related to the loss of water, which disrupted the water film on the protein surface and weakened the interactions between protein water molecules. 16 The higher cohesiveness of HEY and P-HEY compared to DEY and P-DEY suggested that HEY and P-HEY could form a denser gel network structure. To be specific, the cohesiveness of P-DEY was greatly reduced during curing, which suggested that P-DEY proteins may produce aggregates that damaged the integrity of the gel.…”

Section: Tpamentioning

confidence: 99%

Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules

Su,

Sun,

Chang

et al. 2024

J Sci Food Agric

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BackgroundSalted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In this study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and duck egg yolks (DEY) plasma, and granules were compared to reveal the gelation mechanism and the underlying causes of quality differences in salted HEY and DEY. Salted HEY can be compared with the changes in DEY during the pickling process to provide a theoretical basis for the quality improvement of salted HEY to salted DEY.ResultsThe results showed that both plasma and granules were involved in gel formation, but exhibited different aggregation behaviors. Based on the intermolecular forces, the HEY proteins achieved aggregation mainly through hydrophobic interactions and DEY proteins mainly through covalent binding. According to spin–spin relaxation time, HEY gels immobilized a large amount of lipid and interacted strongly with lipids. DEY gels showed much free lipid and had weak interaction with lipid. The microstructure showed that HEY proteins were easily unfolded to form a homogeneous three‐dimensional gel network structure after salting, while heterogeneous aggregates were formed to hinder the gel development in DEY. Changes in protein secondary structure content showed that pickling can promote the transformation of the α‐helices to β‐sheets structure in HEY gels, while more α‐helices structure was formed in DEY gels.ConclusionThe study demonstrated that different gelation behaviors of hen and duck egg yolk proteins (especially in plasma) through salting treatment led to the difference in the quality of salted HEY and DEY.This article is protected by copyright. All rights reserved.

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Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Cited by 26 publications

References 39 publications

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

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

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

Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules

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