Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid

Related Experiment Video

Updated: May 16, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

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Jiyu Zhang1, Songyi Lin1, Sichen Lu1

  • 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China.

Food Chemistry
|April 3, 2025
PubMed

Keywords:
Lipid oxidationMuddingProtein oxidationSalted egg yolkStorageWater migration

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