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Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective.
Li, Qiqi; Jin, Haobo; Xia, Minquan; Sun, Haoyang; Zeng, Tao; Wang, Yulin; Lu, Lizhi; Cai, Zhaoxia.
Afiliación
  • Li Q; Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Jin H; Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Xia M; Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Sun H; Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Zeng T; State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, PR China.
  • Wang Y; Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, PR China.
  • Lu L; State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, PR China.
  • Cai Z; Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, PR China. Electronic address: caizhaoxia@mail.hzau.edu.cn.
Food Chem ; 445: 138750, 2024 Jul 01.
Article en En | MEDLINE | ID: mdl-38382258
ABSTRACT
This paper was dedicated to the study of the effect of sucrose-phosphate on aspects of physicochemical properties, lipid distribution and protein structure during the picklig of reduced-salt salted egg yolk (SEY). This work constructed a reduced-salt pickling system from a new perspective (promoting osmosis) by using a sucrose-phosphate-salt. Results showed that SEY-28d achieved a desirable salt content (1.07 %), hardness (573.46 g) and springiness (0.65 g). The matured SEY was in excellent quality with orange-red color and loose sandy texture. This was because the lipoprotein aggregated with each other through hydrophobic interaction to form a stable network structure. In addition, the hypertonic environment accelerated salt penetration. These also created good condition for lipid spillage. The results of confocal laser scanning microscope also verified this phenomenon. This work provides important guidance for new reduced-salt curing of traditional pickled foods, deep processing of SEY, and industry development in the field of poultry egg.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fosfatos / Yema de Huevo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fosfatos / Yema de Huevo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido