Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Zou Ligen; Wang Qian; Weng Liping; Wang Tenghao; Qiu Jing; Liu Junbo; Jiang Huiyan; Wu Yuanfeng

doi:10.1016/j.fochx.2022.100502

Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Food Chem X. 2022 Nov 7:16:100502. doi: 10.1016/j.fochx.2022.100502. eCollection 2022 Dec 30.

Authors

Zou Ligen¹, Wang Qian¹, Weng Liping¹, Wang Tenghao², Qiu Jing¹, Liu Junbo¹, Jiang Huiyan¹, Wu Yuanfeng³

Affiliations

¹ Hangzhou Academy of Agricultural Sciences, Zhejiang, Hangzhou, China.
² Zhejiang Qinglian Food Company Limited, Zhejiang, Jiaxing, China.
³ School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.

Abstract

Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p < 0.05), in which lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE) and phosphatidylcholine (PC) were defined as differential lipid after low-salt pickling, and the levels of LPC and LPE were increased. Thus, phospholipids might be responsible for the unique quality of salted duck egg yolk.

Keywords: Fatty acids; Lipidomics; Lipids; Low-salt pickling; Salted duck egg.