Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 88, Issue -, Pages 119-125Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.10.013
Keywords
Salted duck egg; Yolk; Texture profile; Rheological property; Sodium chloride
Categories
Funding
- foundation of poultry products processing engineering research and development center construction project
- foundation of poultry products precision machining and secure national local joint engineering research center construction project
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The relationships between the maturation of salted duck egg yolk and the changes of physicochemical, texture and rheological properties were investigated by instrumental analyses. For the physicochemical properties, the apparent oil yield rate and oil extraction rate of salted duck egg yolk respectively increased during salting. The surface hydrophobicity also had an increasing trend and achieved a maximum value of 96.961S(0), however, the particle size and zeta potential had significant decrement because of the protein accumulation. For texture, the parameters of hardness (858.91-2396.46 N), adhesiveness (2.64-5.11 Ns), springiness (0.28-0.43 mm), gumminess (352.34-918.29 N), and chewiness (139.39-417.45 N) had prominent increases during salting, while cohesiveness had a reverse trend. For the rheological characteristics, the gelatinization of yolk caused by salt resulted in the increments of elastic and viscous modulus. These significant alterations on yolk indicated that the micro-structure of yolk protein had changes that induced by NaCl in the process of curing. The equilibriums of three properties achieved during 20-25 days salting implied the maturation of salted duck egg yolk. Meanwhile, the composition and polypeptide chains of yolk did not degrade or aggregate during salting according to the gel electrophoresis.
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