School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
Ultrason Sonochem. 2021 Jul;75:105579. doi: 10.1016/j.ultsonch.2021.105579. Epub 2021 May 6.
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
采用物理化学、质构指标、微观结构和挥发性物质分析等方法，研究了超声处理对咸蛋黄品质、结构和风味变化的影响。实验结果表明，超声处理显著增加了蒸煮（水）损失、油渗出、脂质氧化（TBARS），加速了咸蛋黄的成熟，并促进了挥发性物质的生成。这些结果通过热稳定性的提高、颜色变化、蛋白质二级结构、水分分布和迁移性的变化得到进一步证实。同时，扫描电子显微镜（SEM）观察到更多的“碎片”和“裂缝”，质构分析（TPA）检测到胶粘性和咀嚼性的降低，表明脂质迁移和凝胶网络坍塌加剧。此外，超声处理降低了咸蛋黄中的氯化钠含量。因此，结论是超声处理可以改善咸蛋黄的成熟度、品质和风味，可作为一种有效且替代的方法，用于生产具有良好风味、沙质和油性质地的咸蛋黄。
