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Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, o...

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Autores principales: Wang, Xuyue, Huang, Yu, Zhou, Bin, Xu, Weijian, Xiang, Xiaole, Huang, Qun, Li, Shugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233379/
https://www.ncbi.nlm.nih.gov/pubmed/33991772
http://dx.doi.org/10.1016/j.ultsonch.2021.105579
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author Wang, Xuyue
Huang, Yu
Zhou, Bin
Xu, Weijian
Xiang, Xiaole
Huang, Qun
Li, Shugang
author_facet Wang, Xuyue
Huang, Yu
Zhou, Bin
Xu, Weijian
Xiang, Xiaole
Huang, Qun
Li, Shugang
author_sort Wang, Xuyue
collection PubMed
description Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more “fragments” and “cracks” were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
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spelling pubmed-82333792021-06-29 Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking Wang, Xuyue Huang, Yu Zhou, Bin Xu, Weijian Xiang, Xiaole Huang, Qun Li, Shugang Ultrason Sonochem Original Research Article Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more “fragments” and “cracks” were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture. Elsevier 2021-05-06 /pmc/articles/PMC8233379/ /pubmed/33991772 http://dx.doi.org/10.1016/j.ultsonch.2021.105579 Text en © 2021 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Wang, Xuyue
Huang, Yu
Zhou, Bin
Xu, Weijian
Xiang, Xiaole
Huang, Qun
Li, Shugang
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title_full Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title_fullStr Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title_full_unstemmed Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title_short Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
title_sort improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233379/
https://www.ncbi.nlm.nih.gov/pubmed/33991772
http://dx.doi.org/10.1016/j.ultsonch.2021.105579
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