Wu Huiqing, Zeng Qi, Ma Zhili, Jin Yongguo, Chen Yunzhong
School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China.
School of Pharmacy, Hubei University of Chinese Medicine, Hubei Engineering Technology Research Center of Traditional Chinese Medicine Health Food, Wuhan 430065, China.
Food Chem X. 2025 Jul 10;29:102716. doi: 10.1016/j.fochx.2025.102716. eCollection 2025 Jul.
This work applied ultrasonic marinating and microwave baking technology to enhance the sensory and storage quality of marinated eggs, addressing the low efficiency, poor quality, and short storability of conventional processing methods. The results indicated that ultrasonic marinating significantly improved salt permeation, enhancing the textural properties of egg white gel. After microwave baking, the water content of egg white gel reduced to 68.36 %, and water-holding capacity increased to 78.17 %. Notably, compared to the conventional method, the innovative technology boosted the processing efficiency by 6.98-fold and declined the water seepage rate by 56.37 % after 150 d storage. Besides, the combined technology increased the volatile flavor compounds of marinated eggs to 81 types. Correlation analysis revealed a significant correlation between T relaxation time and water-holding capacity ( = -0.88, < 0.01). This work provided a theoretical foundation and practical solution for marinated egg processing and storage, showing potential for the egg product industry.
本研究应用超声腌制和微波烘焙技术来提高卤蛋的感官品质和储存质量，解决传统加工方法效率低、品质差和储存期短的问题。结果表明，超声腌制显著改善了盐分渗透，增强了蛋清凝胶的质地特性。微波烘焙后，蛋清凝胶的含水量降至68.36%，保水能力提高到78.17%。值得注意的是，与传统方法相比，该创新技术将加工效率提高了6.98倍，并在储存150天后使渗水率降低了56.37%。此外，该联合技术使卤蛋的挥发性风味化合物增加到81种。相关性分析表明，T2弛豫时间与保水能力之间存在显著相关性（r = -0.88，P < 0.01）。本研究为卤蛋的加工和储存提供了理论基础和实际解决方案，显示出在蛋制品行业的应用潜力。
