Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

Yongyan Wu; Xiaole Xiang; Xiefei Li; Xin Li; Fengping An; Fang Geng; Peng Luo; Qun Huang; Yan Zhou

Ultrasonics Sonochemistry (Jan 2024)

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

Yongyan Wu,
Xiaole Xiang,
Xiefei Li,
Xin Li,
Fengping An,
Fang Geng,
Peng Luo,
Qun Huang,
Yan Zhou

Affiliations

Yongyan Wu: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Xiaole Xiang: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
Xiefei Li: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
Xin Li: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
Fengping An: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Fang Geng: Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Peng Luo: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, China.
Qun Huang: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, China.
Yan Zhou: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, China.

Journal volume & issue: Vol. 102
p. 106746

Abstract

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The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed for the same curing time and NaCl content achieved by ultrasonic synergistic NaCl curing and NaCl curing alone. The results showed that under the same salting time, the NaCl content, oil exudation and chewiness of U48-SEY (ultrasonic for 48 h-salted egg yolk) were higher than those in SEY (salted egg yolk). At the same NaCl content, the oil exudation and chewiness of U44-SEY (ultrasonic for 44 h-salted egg yolk) were still significantly increased. Compared to SEY, the soluble protein content and H0 of U44-SEY and U48-SEY were augmented. Scanning electron microscopy (SEM) indicated that the polyhedral particles in the salted egg yolks prepared by ultrasonic synergistic NaCl dry-curing were closely aligned and evenly distributed, and the salted egg yolks were sandier. Structural analysis revealed that the secondary and tertiary structures of egg yolk protein were changed although the ultrasonic synergistic NaCl dry-curing did not cause the fragmentation or aggregation of the peptide chain structure. The above results suggested that ultrasonic not only perfected the quality of salted egg yolk by promoting NaCl penetration, but also modified the structures of egg yolk protein by the action of ultrasonic itself, which prominently improved the quality of salted egg yolks.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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