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

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 salt...

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Autores principales: Xiao, Chaogeng, Zhang, Yue, Gong, Ting, Lu, Wenjing, Chen, Di, Zhang, Cen, Wang, Haiyan, Guan, Rongfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094396/
https://www.ncbi.nlm.nih.gov/pubmed/37048298
http://dx.doi.org/10.3390/foods12071477
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author Xiao, Chaogeng
Zhang, Yue
Gong, Ting
Lu, Wenjing
Chen, Di
Zhang, Cen
Wang, Haiyan
Guan, Rongfa
author_facet Xiao, Chaogeng
Zhang, Yue
Gong, Ting
Lu, Wenjing
Chen, Di
Zhang, Cen
Wang, Haiyan
Guan, Rongfa
author_sort Xiao, Chaogeng
collection PubMed
description 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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spelling pubmed-100943962023-04-13 A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method Xiao, Chaogeng Zhang, Yue Gong, Ting Lu, Wenjing Chen, Di Zhang, Cen Wang, Haiyan Guan, Rongfa Foods Article 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. MDPI 2023-03-31 /pmc/articles/PMC10094396/ /pubmed/37048298 http://dx.doi.org/10.3390/foods12071477 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xiao, Chaogeng
Zhang, Yue
Gong, Ting
Lu, Wenjing
Chen, Di
Zhang, Cen
Wang, Haiyan
Guan, Rongfa
A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title_full A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title_fullStr A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title_full_unstemmed A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title_short A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
title_sort comparative study of pickled salted eggs by positive and negative pressure-ultrasonic method
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094396/
https://www.ncbi.nlm.nih.gov/pubmed/37048298
http://dx.doi.org/10.3390/foods12071477
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