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Updated: Aug 25, 2025
Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical
Qiqi Li1, Haobo Jin1, Xinyue Zhang1
1Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Abstract:
There is an urgent need to explore the salt penetration and water migration in the cooked salted egg yolk (CSEY) gel. The aim of this study was to investigate the effect of salt and water on the physicochemical, structural and flavor characteristics of CSEY gel stored at 25 °C. The hardness of the yolk increased significantly (608.0 g → 2730.7 g) during storage. The results of LF-NMR showed that the free water content in the yolk gel was enhanced. The microstructure of CSEY could be observed by SEM, which showed that during storage, polyhedral particles were dispersed due to the heating process. In addition, ethyl acetate (71.9 %) was completely undetectable in the CSEY-21 d. In summary, the sample at and before 14 d of storage had good processing value. Therefore, this work would provide theoretical guidance for the low-sodium pickling of SEY (salted egg yolk) and its suitable storage methods.
