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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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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. |
format | Online Article Text |
id | pubmed-8233379 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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