The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion

SHAO Ping; LIU Hui-ping; ZOU Qian; TIAN Li-yuan; LIU Yi-kun; DONG Yue

doi:10.13386/j.issn1002-0306.2017.18.002

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Science and Technology of Food Industry > 2017 > (18): 8-13. > DOI: 10.13386/j.issn1002-0306.2017.18.002

SHAO Ping, LIU Hui-ping, ZOU Qian, TIAN Li-yuan, LIU Yi-kun, DONG Yue. The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion[J]. Science and Technology of Food Industry, 2017, (18): 8-13. DOI: 10.13386/j.issn1002-0306.2017.18.002

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The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology

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Received Date: January 08, 2017

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Abstract

Abstract

The acid soaking pretreatment combined with reduced pressure vacuum technology was applied in the traditional method of brine immersion to produce salted eggs.The physicochemical changes of the salted eggs obtained by the two methods were compared.The results showed that the salinity both egg white and yolk increased faster and the production cycle was shortened from 32 days to 6 days.Compared with the traditional salted eggs, the eggs produced by the new technology showed no significant difference, and meet the standard of salted egg. Over time, the oil exudation of two groups had reached more than16%.The fatty acids and flavor components were analyzed by GC-MS.The results showed that both the two kinds of salted egg yolk contained 13 kinds of fatty acids, of which the components were the same, and the relative contents fluctuated in a small range.While the flavor substances of the salted eggs obtained by the new method were four kinds more than those of the traditional ones.When observed by electron microscope, the surface of eggshell became rough after acid treatment, which was beneficial to the curing process.
- soaking in acid combined with reduced pressure vacuum technology,
- traditional brine immersion,
- salted egg,
- flavor

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