Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

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成果类型：

期刊论文

作者：

Gao, Xuejing;Zhang, Mengya;Li, Junhua;Gu, Luping;Chang, Cuihua;...

通讯作者：

Su, Yujie;Yang, YJ

作者机构：

[Chang, Cuihua; Su, Yujie; Yang, YJ; Zhang, Mengya; Yang, Yanjun; Li, Junhua; Gu, Luping; Gao, Xuejing] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu, Peoples R China.

[Chang, Cuihua; Su, Yujie; Yang, YJ; Zhang, Mengya; Yang, Yanjun; Li, Junhua; Gu, Luping; Gao, Xuejing] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

[Huang, Zijian] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

[Su, Yujie; Yang, YJ; Yang, Yanjun; Xiong, Wen] Hunan Jiapin Jiawei Technol Dev Grp Co Ltd, Jinshi 415400, Hunan, Peoples R China.

通讯机构：

[Su, YJ; Yang, YJ ] J

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

Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

Hunan Jiapin Jiawei Technol Dev Grp Co Ltd, Jinshi 415400, Hunan, Peoples R China.

语种：

英文

关键词：

Flavour;HS-GC-IMS;rapid curing;salted egg yolk;volatile compounds

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

卷：

期：

页码：

5363-5375

DOI：

10.1111/ijfs.17219

基金类别：

National Key Research and Development Program of 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：

This study employed a shell‐less method to shorten the curing time of salted egg yolks and conducted a comprehensive analysis of their flavour characteristics compared with those prepared using traditional methods. The findings highlighted the significant developmental potential of the rapid preparation approach. Summary The rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be cl...

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Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

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