Cargando…
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...
Autores principales: | , , , , , , , |
---|---|
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 |
_version_ | 1785023831814963200 |
---|---|
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. |
format | Online Article Text |
id | pubmed-10094396 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT xiaochaogeng acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT zhangyue acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT gongting acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT luwenjing acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT chendi acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT zhangcen acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT wanghaiyan acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT guanrongfa acomparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT xiaochaogeng comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT zhangyue comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT gongting comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT luwenjing comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT chendi comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT zhangcen comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT wanghaiyan comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod AT guanrongfa comparativestudyofpickledsaltedeggsbypositiveandnegativepressureultrasonicmethod |