Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules

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成果类型：

期刊论文

作者：

Su, Yujie;Sun, Yuanyuan;Chang, Cuihua;Li, Junhua;Cai, Yundan;...

通讯作者：

Gu, Luping;Yang, YJ

作者机构：

[Chang, Cuihua; Cai, Yundan; Yang, YJ; Yang, Yanjun; Su, Yujie; Li, Junhua; Gu, Luping; Gu, LP; Sun, Yuanyuan; Zhao, Qianwen] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu,, Peoples R China.

[Chang, Cuihua; Cai, Yundan; Yang, Yanjun; Su, Yujie; Li, Junhua; Gu, Luping; Sun, Yuanyuan; Zhao, Qianwen] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Peoples R China.

[Huang, Zijian] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha, Peoples R China.

[Yang, Yanjun; Xiong, Wen] Hunan Jiapin Jiawei Technol Dev Grp Co Ltd, Hunan Engn & Technol Res Ctr Food Flavors & Flavor, Jinshi, Peoples R China.

通讯机构：

[Yang, YJ ; Gu, LP] J

Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu,, Peoples R China.

语种：

英文

关键词：

comparative study;egg yolk proteins;gelation;granules;plasma;salting treatment

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2024

DOI：

10.1002/jsfa.13434

基金类别：

National Key Research and Development Program of China; Collaborative innovation center of food safety and quality control in Jiangsu Province, China; [2022YFD2101004]

机构署名：

本校为其他机构

院系归属：

生物科学技术学院

摘要：

BACKGROUND: Salted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In this study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and duck egg yolks (DEY) plasma, and granules were compared to reveal the gelation mechanism and the underlying causes of quality differences in sal...

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Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules

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