Formation Mechanism of Gel and Flavor during Pidan Processing

CHENG Jing; LI Lichan; CHEN Xu; CAI Xixi; YU Jie; YU Liyang; WANG Shaoyun

doi:10.13386/j.issn1002-0306.2023020036

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 357-366. > DOI: 10.13386/j.issn1002-0306.2023020036

CHENG Jing, LI Lichan, CHEN Xu, et al. Formation Mechanism of Gel and Flavor during Pidan Processing[J]. Science and Technology of Food Industry, 2024, 45(5): 357−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020036.

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Formation Mechanism of Gel and Flavor during Pidan Processing

1.
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
2.
Fujian Guangyang Egg Industry Co., Ltd., Fuqing 350300, China

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Received Date: February 05, 2023
Available Online: December 28, 2023

Graphical Abstract

Abstract

Abstract

Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan.
- Pidan gel,
- color,
- flavor,
- Songhua,
- metal ion

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References

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