FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yalei Dai,Jingyun Zhao,Hongshan Liang,Qianchun Deng,Chuyun Wan,Bin Li,Bin Zhou
The reutilization of salted duck egg whites is still an important challenge facing the egg product industry. Efficient desalination of salted duck egg white is an effective way to make high-value use of the by-product in the food manufacturing. In this work, benefit from the thermoreversible properties of gelatin (GEL), salted duck egg white (SDEW) was blended with GEL to desalt after forming gels (4 °C). After the temperature was restored, the egg white was recovered to liquid after desalting , which still maintained the functional properties. Using this simple method, the desalination rate reached from 92.85% to 95.75% after 6 h soaking, and the protein loss rate was about 0.197–0.366%. Compared with the control group (only containing SDEW or GEL), salted egg white/gelatin mixed solution after desalination (DDG) had higher foaming capability and foaming stability at different concentrations of gelatin and salted egg whites. This indicated that egg whites still had good foaming properties after desalination. The following interfacial properties demonstrated DDG could adsorb to the air-water interface and formed a viscoelastic surface layer. Additionally, DDG (1 mg/mL) prepared from egg white and gelatin had a unique interfacial expansion rheological behavior. Herein, this study provides a new path for SDEW desalination through physical technology, which of course broadens the utilization of salted duck egg white.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Mingyang Du,Zhigang Sun,Zengnan Liu,Yue Yang,Ziyuan Liu,Yexuan Wang,Bin Jiang,Zhibiao Feng,Chunhong Liu
Salted duck egg white (SDEW) is difficult to convert into high-value products for the high salt content and unpleasant odor, which leads to the loss of high-quality protein resources. In this work, for the first time, the freeze-thaw treatment was used for protein desalination to achieve complete desalination of SDEW. After SDEW prepared into hydrogel by microwave-assisted hydrothermal (125 °C, 500 W) in only 12 min, repeated freeze-thaw treatments made the hydrogel porous at the molecular level from the inside, which accelerated the outward migration of salt, thereby increasing the desalination efficiency. After ultrasonic dispersion, completely desalted SDEW, as a food-grade Pickering emulsion stabilizer, can stabilize Pickering emulsion at a particle concentration of 0.5–3.0%, oil phase fraction of 0.20–0.80 and pH value of 3.0–11.0 for at least 28 days. Overall, the findings provide a novel, simple and efficient method for SDEW desalination, and confirm that desalted SDEW is a low-cost but efficient food-grade Pickering emulsion stabilizer, which extend the potential commercial applications for SDEW in food industry.
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2018
·
IF 1.845
Yongli Jiang,Chenjun Zhuang,Yu Zhong,Yanyun Zhao,Yun Deng,Haiyan Gao,Hangjun Chen,Honglei Mu
The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage were determined. The results showed that the overall properties of the bilayer film were better than those of monolayer films, including storage stability. Coatings could significantly (p < 0.05) reduce quality deterioration of SDEs such as water loss, oil exudation, and gritty. The bilayer coating was more effective in inhibiting the increase of egg yolk pH and total bacterial counts than monolayer coatings. After storage for 60 days, water content of bilayer coated SEDs was 19.7% higher than that of the control SDEs, oil exudation was 38% higher, and gritty texture was 27.9% higher. Moreover, bilayer coating could prolong the shelf life of SDEs to more than 60 days at 25°C and 50% relative humidity according to the results of total bacterial count experiment, while the shelf life of control SDEs was less than 45 days. This study indicated the potential application of bilayer composite coating for preservation of SDEs.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·449
·
IF 4.092
Qiannan Wang,Weihua Liu,Bo Tian,Dongmei Li,Chunhong Liu,Bin Jiang,Zhibiao Feng
Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.Keywords:whey protein isolate nanofibrils;edible coating;antibacterial activity;salted duck egg yolks
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2019
·Vol. 13
·期 3
·1820-1830
·
IF 1.415
Harlina Putri Widyanti,Shahzad Raheel,Ma Meihu,Wang Ning,Qiu Ning
In the present study, we investigated the effect of galangal extract on the lipid oxidation, antioxidant activity and fatty acid composition of salted duck eggs. Three groups of salted duck eggs were comparatively assessed: salted duck egg enriched with 0.1% and 0.5% (w/v) of galangal extract and salted duck egg without galangal extract as a control. Results showed that galangal extract significantly reduced 2-thiobarbituric acid reactive substances from 1.60 mg MDA kg −1 to 1.07 mg MDA kg −1 and anisidine values from 67.55 to 53.64 at the end of salting time, moreover, decrease in the levels of conjugated dienes were also noticed from 0.018 to 0.007% during the salting time compared to the control group. Furthermore, galangal extract along with salting time also had significant effects on the fatty acid composition. Oleic acid, followed by palmitic acid and margaric acid, were the predominant fatty acids found in salted duck eggs supplemented with galangal extract after 14 days of salting process. Results of DPPH-scavenging activity indicated that salted duck eggs supplemented with 0.5% (w/v) galangal extract had significantly higher antioxidant activity ( p < 0.05) than control at 28th day of salting. Further, analysis of electronic nose revealed that the addition of galangal extract could provide unique flavor to salted eggs during the curing process.
研究领域:
食品科学
·
营养学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2018
·Vol. 55
·期 12
·4719-4734
·
IF 1.797
Harlina Putri Widyanti,Ma Meihu,Shahzad Raheel,Gouda Mostafa Mahmoud,Qiu Ning
Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC–MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science of Animal Resources
·
2022
·
IF 3.135
Putri Widyanti Harlina,Meihu Ma,Raheel Shahzad,Ibrahim Khalifa
The purpose of our study was to determine the impact of rosemary extract in duckeggs, as determined by in vitro antioxidant capacity, lipidoxidation, fatty acid profiles, and flavor analyses. Three groups of salted duckeggs were compared: A control group and group enriched with 0.1% and0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependentmanner, the radical scavenging activity and reduction power of eggs with0.5% (w/v) rosemary extract were significantly higher those of thecontrol at 28 days after salting. The fatty acid profiles of salted egg weresignificantly affected by rosemary extract and salting time. Palmitic acid wasthe most abundant fatty acid in salted egg treated with rosemary extract,followed by linoleic acid and arachidonic acid. Furthermore, the treated eggscontained more docosahexaenoic acid than the control ones. And the treated eggsalso have a considerable impact on the lipid oxidation process (primary andsecondary oxidation). As a result, rosemary extract can be used as a naturalantioxidant spice to prevent oxidation and extend the shelf life of eggs duringstorage. Furthermore, flavor research using solid phase microextraction - gaschromatography - mass spectrometry and an electronic nose demonstrated thatadding rosemary extract to salted eggs could give them a distinct flavor.
研究领域:
食品科学
·
营养学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 17
·3984
·
IF 4.2
Xiaofan Hao,Miao Liang,Runhu Xin,Yuping Liu
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry.
研究领域:
食品科学
·
分析化学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）