Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism

Abstract

This study aimed to develop an eco-friendly and efficient low-sugar marination technology for making sugar-shelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol under the assistance of high intensity ultrasound (HIU) treatments at different power levels (100, 200 and 300 W). The effects of HIU treatments on the gel properties, structural changes and sensory attributes of sugar-shelled marinated eggs were systematically investigated. The results showed that HIU treatment at 100 W significantly improved the cohesiveness and water-holding capacity of proteins in low-sugar marinated eggs, and significantly increased its hydrophobicity and digestibility, while HIU treatment at 200 W increased the zeta potential and β-fold content of the yolk, disrupted the cross-linking structure of protein molecules, and facilitated the formation of loose and porous structure. Moreover, the contents of aromatic substances and nitrogen oxides in marinated eggs was increased under 200 W HIU treatment, and the flavor quality was enhanced. This study provides a theoretical basis for the innovative development of marinated egg products and the application of HIU technology in food processing.

Keywords

• sugar-shelled marinated eggs; high intensity ultrasound; xylitol; gel properties; flavor