Xu Lilan, Zhao Yan, Xu Mingsheng, Yao Yao, Nie Xuliang, Du Huaying, Tu Yong-Gang
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China.
Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
PLoS One. 2017 Aug 10;12(8):e0182912. doi: 10.1371/journal.pone.0182912. eCollection 2017.
In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks. As the salting proceeded, the pH value of the raw and cooked egg whites declined remarkably and then declined slowly, whereas the pH of the raw and cooked egg yolks did not show any noticeable changes. The effect of salting on the pH value varied significantly with the salt concentration in the brine solution. Scanning electron microscopy (SEM) revealed that salted yolks consist of spherical granules and embedded flattened porosities. It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences.
为了阐明咸蛋的形成过程，采用传统的理化性质测定方法，评估了不同盐浓度的盐水溶液对鸭蛋的理化性质、质地特性和微观结构的影响。结果表明，生、熟蛋清和蛋黄的水分含量，生蛋黄和熟蛋清的弹性均随着腌制时间和盐浓度的增加呈下降趋势。生蛋黄的含盐量、出油率和硬度呈持续增加趋势。生蛋清的黏度总体呈先下降后上升再下降的趋势，与熟蛋清和熟蛋黄的硬度变化趋势相似。随着腌制过程的进行，生、熟蛋清的pH值显著下降，随后缓慢下降，而生、熟蛋黄的pH值没有明显变化。腌制对pH值的影响随盐水溶液中盐浓度的不同而有显著差异。扫描电子显微镜（SEM）显示，咸蛋黄由球形颗粒和嵌入的扁平孔隙组成。研究得出结论，盐处理会导致蛋黄凝固，伴随着更高的出油率和粗糙质地的形成。不同盐浓度表现出一定差异。
