Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking.
Flavor
Quality
Salted egg yolks
Structure
Ultrasonic
Journal
Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356
Informations de publication
Date de publication:
Jul 2021
Jul 2021
Historique:
received:
02
03
2021
revised:
15
04
2021
accepted:
25
04
2021
pubmed:
16
5
2021
medline:
12
8
2021
entrez:
15
5
2021
Statut:
ppublish
Résumé
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
Identifiants
pubmed: 33991772
pii: S1350-4177(21)00121-8
doi: 10.1016/j.ultsonch.2021.105579
pmc: PMC8233379
pii:
doi:
Substances chimiques
Sodium Chloride
451W47IQ8X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
105579Informations de copyright
Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.
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