1
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Hou CY, Lin CM, Patel AK, Dong C, Shih MK, Hsieh CW, Hung YL, Huang PH. Development of novel green methods for preparation of lead-free preserved pidan (duck egg). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:966-974. [PMID: 36908336 PMCID: PMC9998813 DOI: 10.1007/s13197-022-05417-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 02/23/2022] [Indexed: 12/13/2022]
Abstract
Pidan, a pickled duck egg, is a traditional Chinese cuisine and generally produced by soaking in metal ion containing strong alkaline solution such as NaOH solution. However, nowadays consumers possess negative perception for using strong alkali in food processing. Therefore, the objective of the current study was to determine the potential of incinerated eggshell powder and alkaline electrolyzed oxidized (EO) water for pidan production rather than harmful NaOH use. This study aims to obtain the optimal physicochemical and sensory qualities of pidan. Various dosing (1-5%) of the incinerated eggshell powder solution or alkaline EO water was used as a basic pickling solution. Duck eggs were pickled at 25-27 °C for 15-30 days with 3 days of an observation interval. Actual commercial process commonly undergoes for 14 days of ripening, after 25 days of picking process with incinerated eggshell powder or EO water. Results showed that physicochemical and sensory attributes of pidan obtained by incinerated eggshell powder solution and alkaline EO water were not significantly different (P < 0.05) from the commercial product. This study reports a cost-effective and green alternative method for pidan processing by replacing costly NaOH without compromising their physico-chemical and sensory attributes.
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Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
- Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
| | - Chengdi Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 402 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung City, 404 Taiwan, ROC
| | - Yu-Lin Hung
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Ping-Hsiu Huang
- College of Food, Jiangsu Food and Pharmaceutical Science College, Huaian City, 223001 Jiangsu Province China
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2
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Chen Y, Wang Q, Fan W, Xu B. Non-destructive determination and visualization of gel springiness of preserved eggs during pickling through hyperspectral imaging. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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3
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Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinning. Food Chem 2022; 392:133320. [DOI: 10.1016/j.foodchem.2022.133320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/16/2022] [Accepted: 05/24/2022] [Indexed: 12/11/2022]
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4
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Dai JW, Zhang Q, Li M, Li LJ, Xu LJ, Liu YW, Yin PF, Liu SX, Zhao YP, Gou KY, Li YL, Qin W. Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots. Front Microbiol 2022; 13:981807. [PMID: 36187974 PMCID: PMC9523241 DOI: 10.3389/fmicb.2022.981807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (L*, a*, and b*) and the crunchiness of the bamboo shoot under different salt solution concentrations, vacuum pressure, and pulsation frequency ratio conditions. Colony-forming unit of lactic acid bacteria (CFU of LAB) decreased, to begin with, and then increased until the 6th day, followed by a declining trend in volatility. The nitrate content of bamboo shoots samples under PVPP treatments did not exceed the safety standard (<20 mg/kg) during the whole fermentation process, which proves the safety of PVPP technology. In conclusion, PVPP technology can safely replace the traditional method with better quality performance. The optimal PVPP processing conditions (vacuum pressure 60 kPa, 10 min vacuum pressure time vs. 4 min atmospheric pressure time, salt solution concentration 6%) have been recommended for pickling bamboo shoots with high product quality.
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Affiliation(s)
- Jian-Wu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ming Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Lian-Jie Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Li-Jia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
- *Correspondence: Li-Jia Xu
| | - Yao-Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Peng-Fei Yin
- College of Science, Sichuan Agricultural University, Ya'an, China
| | - Shu-Xiang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yong-Peng Zhao
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Kai-Yun Gou
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ying-Lu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
- Wen Qin
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5
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Ye Y, Li A, Feng T, Yuan X, Xiao X, Wang Y. Preparation and characterization of an alkali‐pickled preserved egg white heat‐induced gel. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yang Ye
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Anjiao Li
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Tingting Feng
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Xianling Yuan
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Xia Xiao
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
| | - Yang Wang
- School of Biological Engineering Sichuan University of Science and Engineering Yibin China
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6
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Use of Incinerated Eggshells to Produce Pidan. SUSTAINABILITY 2022. [DOI: 10.3390/su14116797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preserved eggs (pidans) are used in traditional Chinese cuisines. However, the alkaline conditions and metal ions generated during its preparation have caused some concerns. This study developed an innovative process for pidan processing using incinerated eggshell powder, an abundant by-product that can generate a highly alkaline solution and provide calcium ions (Ca2+). Either 0.5, 3, or 5% of the eggshell powder solution was used for basic pickling. Different combinations of ZnSO4 (0.175%), MgCl2 (0.08%), and CuSO4 (0.16%) were added. Duck eggs were pickled for 25 days at 25–27 °C, followed by 14 days of ripening. The pidan processed in 5% eggshell powder containing 0.175% ZnSO4 demonstrated the closest physiochemical and sensory characteristics to commercial pidans. Thus, the results offer a new technique to manufacture pidans and reduce the harmful impact of metal ions on human health and the environment.
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7
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Li A, Wang Y, Zhang D, Liu S, Ye Y. Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anjiao Li
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Yang Wang
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Dacheng Zhang
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Shixin Liu
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Yang Ye
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
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8
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The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Real-Time Gauging of the Gelling Maturity of Duck Eggs Pickled in Strong Alkaline Solutions. Foods 2021; 10:foods10092057. [PMID: 34574166 PMCID: PMC8471657 DOI: 10.3390/foods10092057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/16/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
Although many ultraviolet-visible-near-infrared transmission spectroscopy techniques have been applied to chicken egg studies, such techniques are not suitable for duck eggs because duck eggshells are much thicker than chicken eggshells. In this study, a high-transmission spectrometer using an equilateral prism as a dispersive element and a flash lamp as a light source was constructed to nondestructively detect the transmission spectrum of duck eggs and monitor the pickling of eggs. The evolution of egg transmittance was highly correlated with the albumen during pickling. The transmittance exponentially decays with time during this period, and the decay rate is related to the pickling rate. The colors of the albumen and yolk remain almost unchanged in the first stage. A multiple linear regression analysis model that realizes a one-to-one association between the days of pickling and the transmission spectra was constructed to determine the pickling duration in the second stage. The coefficient of determination reached 0.88 for a single variable, wavelength, at 590 nm. This method can monitor the maturity of pickled eggs in real time and does not require the evolution of light transmittance.
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10
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Effects of packaging methods on the quality of heavy metals-free preserved duck eggs during storage. Poult Sci 2021; 100:101051. [PMID: 33756249 PMCID: PMC8020475 DOI: 10.1016/j.psj.2021.101051] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 01/29/2021] [Accepted: 02/04/2021] [Indexed: 11/18/2022] Open
Abstract
Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals–free preserved eggs.
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11
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Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance. Foods 2021; 10:foods10020394. [PMID: 33670183 PMCID: PMC7916925 DOI: 10.3390/foods10020394] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/05/2021] [Accepted: 02/07/2021] [Indexed: 11/17/2022] Open
Abstract
After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is used for the quality classification. This traditional method produces varying results owing to the differences in the sensitivity of the individual workers, who are not objective. In this study, dielectric detection technology was used to classify the preserved eggs nondestructively. The impedance in the frequency range of 2–300 kHz was resolved into resistance and reactance, and was plotted on a Nyquist diagram. Next, the diagram curve was fitted in order to obtain the equivalent circuit, and the difference in the compositions of the equivalent circuits corresponding to gelled and non-gelled preserved eggs was analyzed. A preserved egg can be considered an RLC series circuit, and its decay rate is consistent with the decay rate given by mechanical vibration theory. The Nyquist diagrams for the resistance and reactance of preserved eggs clearly showed that the resistance and reactance of gelled and non-gelled eggs were quite different, and the classification of the eggs was performed using Bayesian network (BN). The results showed that a BN classifier with two variables, i.e., resistance and reactance, can be used to classify preserved eggs as gelled or non-gelled, with an accuracy of 81.0% and a kappa value of 0.62. Thus, a BN classifier based on resistance and reactance demonstrates the ability to classify the quality of preserved egg gel. This research provides a nondestructive method for the inspection of the quality of preserved egg gel, and provides a theoretical basis for the development of an automated preserved egg inspection system that can be used as the scientific basis for the determination of the quality of preserved eggs.
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12
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Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs. COATINGS 2021. [DOI: 10.3390/coatings11010039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased the particle size and absolute value of the zeta potential. The cross-sectional microstructure of the film showed fewer and smaller pores. The water vapor permeability (WVP) decreased, and the elongation at break (EB) increased significantly. The addition of MgO nanoparticles increased the particle size and reduced the absolute value of the zeta potential. The cross section of the film became denser and more uniform by adding MgO nanoparticles, and the surface hydrophobicity of the film increased, and the EB decreased. After coating the preserved eggs with these films, the weight loss rate, the content of total volatile base nitrogen (TVB-N), and the hardness were lower than that of uncoated preserved eggs. The pH of the uncoated preserved eggs also dropped faster than the coated preserved eggs. Moreover, the preserved egg coated with GBMF had the lowest weight loss rate and the highest sensory score. It can be seen that these three films had a certain preservation effect on preserved eggs, and the GBMF had the best preservation effect.
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13
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Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105654] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Ai M, Zhou Q, Guo S, Fan H, Cao Y, Ling Z, Zhou L, Jiang A. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food Chem 2020; 314:126206. [DOI: 10.1016/j.foodchem.2020.126206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/27/2019] [Accepted: 01/11/2020] [Indexed: 11/24/2022]
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15
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Sun N, Liu H, Wen Y, Yuan W, Wu Y, Gao J, Li C. Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14405] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Naxin Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Yahui Wen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Wei Yuan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Yaru Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Jie Gao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
| | - Chao Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science and Technology Tianjin PR China
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16
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Luo W, Xue H, Xiong C, Li J, Tu Y, Zhao Y. Effects of temperature on quality of preserved eggs during storage. Poult Sci 2020; 99:3144-3157. [PMID: 32475451 PMCID: PMC7597647 DOI: 10.1016/j.psj.2020.01.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 01/01/2020] [Accepted: 01/09/2020] [Indexed: 01/07/2023] Open
Abstract
The effects of storage temperature (4°C, 25°C, and 35°C) on sensory quality, physicochemical properties, texture, molecular forces, flavor, and microbial indexes of preserved eggs were studied. The results showed that the sensory quality, weight loss rate, pH, and color of preserved eggs were significantly different at different storage temperatures (P < 0.05). Compared with high temperature and normal temperature storage, low temperature storage reduced weight loss rate by 55.15 and 64.1%, respectively, improved the sensory score (P < 0.05), inhibited the reduction of pH and the increase of total volatile base nitrogen (P < 0.05), and decreased the change of color (P < 0.05). During storage, there was no difference in the springiness of preserved egg white stored at different temperatures (P > 0.05). Hardness and chewiness at 3 different temperatures increased first and then decreased, and low temperature significantly inhibited the progress of these changes to a certain extent (P < 0.05). The content of ionic bond in egg white first decreased and then increased, and content of disulfide bond increased first and then decreased. Content of ionic bond in yolk decreased all the time, and high temperature could promote this change. Whatever the temperature was, the content of free amino acids in preserved egg white and yolk increased first and then decreased, and the total content of amino acids stored at different temperatures was significantly different (P < 0.05). The content of free fatty acids in yolk decreased. At the end of storage, no microorganisms were detected in 3 temperatures during the storage period of 84 D. The results showed that low temperature storage is more conducive for preservation of preserved eggs.
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Affiliation(s)
- Wenxiang Luo
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chunhong Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianke Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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17
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Zhao Y, Cao D, Shao Y, Xiong C, Li J, Tu Y. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105281] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Huang X, Li J, Chang C, Gu L, Su Y, Yang Y. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white. Food Chem 2019; 297:124939. [DOI: 10.1016/j.foodchem.2019.06.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/05/2019] [Accepted: 06/03/2019] [Indexed: 10/26/2022]
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19
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Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling. Int J Biol Macromol 2019; 138:116-124. [DOI: 10.1016/j.ijbiomac.2019.07.057] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 02/07/2023]
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20
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Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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21
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Yang Y, Zhao Y, Xu M, Wu N, Yao Y, Du H, Liu H, Tu Y. Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Gharbi N, Labbafi M. Effect of processing on aggregation mechanism of egg white proteins. Food Chem 2018; 252:126-133. [DOI: 10.1016/j.foodchem.2018.01.088] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 12/26/2022]
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23
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Li J, Zhang Y, Fan Q, Teng C, Xie W, Shi Y, Su Y, Yang Y. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Food Chem 2018; 250:1-6. [DOI: 10.1016/j.foodchem.2018.01.031] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 12/27/2017] [Accepted: 01/03/2018] [Indexed: 11/28/2022]
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24
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Zhao Y, Chen Z, Li J, Xu M, Shao Y, Tu Y. Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.041] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Zhao Y, Chen Z, Li J, Xu M, Shao Y, Tu Y. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling. Food Chem 2016; 203:323-330. [DOI: 10.1016/j.foodchem.2016.02.044] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 02/05/2016] [Accepted: 02/05/2016] [Indexed: 10/22/2022]
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Zhao Y, Luo X, Li J, Xu M, Tu Y. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs. Poult Sci 2015; 94:2272-9. [DOI: 10.3382/ps/pev184] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Accepted: 05/29/2015] [Indexed: 11/20/2022] Open
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