College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Food Nutrition and Safety Institute, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China.
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Food Res Int. 2022 Jun;156:111318. doi: 10.1016/j.foodres.2022.111318. Epub 2022 Apr 29.
In this work, high-intensity ultrasound (HIU) was used to accelerate the pickling of the reduced-sodium salted duck eggs (RSSDE). Meanwhile, it was evidenced that HIU treatment was also helpful to improve the overall quality of RSSDE. When the optimized HIU at 80 W was used, it resulted in favorably higher hardness (1.83 N), springiness (4.20 mm), and chewiness (4.83 mJ) of RSSDE whites, while the lowest hardness (1.12 N) of RSSDE yolks. The average particle size of RSSDE whites was significantly reduced (230.37 nm, 7.14%) as well. Apart from that, the absolute zeta potential and hydrophobicity were increased to -8.63 mV by 14.30% and 164.70 μg by 3.12%, respectively, attributed to the destruction of protein aggregation by cavitation effects. The oil exudation showed an obvious rising during the 14 days of the salting. HIU treatment at 80 W destroyed the emulsification state of lipid droplets and led to higher oil exudation (39.30%). The structural analysis of RSSDE proteins revealed marked alterations following HIU, with a reduction in α-helix and an increase in β-turn and random coil. The highest r-value reached 1.32 after HIU treatment at 80 W, which was attributed to the exposure of both tyrosine and tryptophan residues caused by the hydrophobic rearrangement of RSSDE protein. Scanning electron microscopy revealed that HIU altered the architecture of RSSDE proteins, resulting in more irregular pores. This work proved that HIU was a promising tool to shorten the salting period of RSSDE with much better quality.
在这项工作中，高强度超声（HIU）被用于加速低盐腌制鸭蛋（RSSDE）的腌制过程。同时，研究表明 HIU 处理还有助于提高 RSSDE 的整体质量。当使用优化后的 80 W HIU 时，RSSDE 蛋白的硬度（1.83 N）、弹性（4.20 mm）和咀嚼性（4.83 mJ）明显提高，而 RSSDE 蛋黄的硬度（1.12 N）则最低。RSSDE 蛋白的平均粒径也显著减小（230.37 nm，7.14%）。此外，绝对 zeta 电位和疏水性分别增加了 14.30%和 164.70μg，达到-8.63 mV 和 164.70μg，这归因于空化效应破坏了蛋白质聚集。在腌制的 14 天内，油的渗出明显增加。80 W 的 HIU 处理破坏了脂质滴的乳化状态，导致油的渗出量更高（39.30%）。RSSDE 蛋白的结构分析表明，HIU 处理后蛋白结构发生明显变化，α-螺旋减少，β-转角和无规则卷曲增加。80 W 的 HIU 处理后 r 值最高达到 1.32，这归因于 RSSDE 蛋白疏水性重排导致酪氨酸和色氨酸残基暴露。扫描电子显微镜显示，HIU 改变了 RSSDE 蛋白的结构，导致更多不规则的孔。这项工作证明 HIU 是一种有前途的工具，可以缩短 RSSDE 的腌制期，同时提高其质量。
