Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

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期刊论文

作者：

Wu, Yongyan;Xiang, Xiaole;Li, Xiefei;Li, Xin;An, Fengping;...

通讯作者：

Luo, Peng;Huang, Qun;Zhou, Y

作者机构：

[Wu, Yongyan; Zhou, Yan; Luo, Peng; Huang, Qun; Li, Xiefei; Li, Xin] Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China.

[Wu, Yongyan; An, Fengping; Huang, Qun] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China.

[Xiang, Xiaole] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha, Hunan, Peoples R China.

[Huang, Qun; Geng, Fang] Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China.

[Zhou, Yan; Huang, Qun; Luo, Peng; Zhou, Y] Guizhou Med Univ, Guiyang 550025, Guizhou, Peoples R China.

通讯机构：

[Huang, Q; Luo, P; Zhou, Y ] G

Guizhou Med Univ, Guiyang 550025, Guizhou, Peoples R China.

语种：

英文

关键词：

Salted duck egg yolks;Dry-curing;Ultrasonic;Quality

期刊：

Ultrasonics Sonochemistry

ISSN：

1350-4177

年：

2024

卷：

102

页码：

106746

DOI：

10.1016/j.ultsonch.2023.106746

基金类别：

National Natural Science Foundation of China [32260597]; Key Project of Natural Science Foundation of Guizhou Province; Open Foundation for Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education; National Key R&D Program of China [KY [2022] 443]; [2022YFD2101001]; [KY [2022] key 036]

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本校为其他机构

摘要：

The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed for the same curing time and NaCl content achieved by ultrasonic synergistic NaCl curing and NaCl curing alone. The results showed that under the same salting time, the NaCl content, oil exudation and chewiness of U48-SEY (ultrasonic for 48h-salted egg yolk) were higher than those in SEY (salted egg y...

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Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

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