Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes

Qiqi Li; Haobo Jin; Xinyue Zhang; Gan Hu; Chan Lei; Haoyang Sun; Long Sheng; Yongguo Jin; Xi Huang; Lizhi Lu; Zhaoxia Cai

doi:10.1016/j.foodchem.2022.134510

Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes

Food Chem. 2023 Mar 15;404(Pt A):134510. doi: 10.1016/j.foodchem.2022.134510. Epub 2022 Oct 5.

Authors

Qiqi Li¹, Haobo Jin¹, Xinyue Zhang¹, Gan Hu¹, Chan Lei¹, Haoyang Sun¹, Long Sheng¹, Yongguo Jin¹, Xi Huang¹, Lizhi Lu¹, Zhaoxia Cai²

Affiliations

¹ Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
² Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China. Electronic address: caizhaoxia@mail.hzau.edu.cn.

PMID: 36240550
DOI: 10.1016/j.foodchem.2022.134510

Abstract

There is an urgent need to explore the salt penetration and water migration in the cooked salted egg yolk (CSEY) gel. The aim of this study was to investigate the effect of salt and water on the physicochemical, structural and flavor characteristics of CSEY gel stored at 25 °C. The hardness of the yolk increased significantly (608.0 g → 2730.7 g) during storage. The results of LF-NMR showed that the free water content in the yolk gel was enhanced. The microstructure of CSEY could be observed by SEM, which showed that during storage, polyhedral particles were dispersed due to the heating process. In addition, ethyl acetate (71.9 %) was completely undetectable in the CSEY-21 d. In summary, the sample at and before 14 d of storage had good processing value. Therefore, this work would provide theoretical guidance for the low-sodium pickling of SEY (salted egg yolk) and its suitable storage methods.

Keywords: Cooked salted egg yolk gel; Flavor changes; Lipid changes; Protein structure; Salt penetration; Water migration.

MeSH terms

Cooking
Egg Yolk* / chemistry
Sodium Chloride / chemistry
Sodium Chloride, Dietary / analysis
Water* / analysis

Substances

Water
Sodium Chloride
Sodium Chloride, Dietary