A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method

ABSTRACT: In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators. Results indicated the salt content of egg white and egg yolk increased rapidly in the salt-preserved salted egg with the positive and negative pressure-ultrasonic method, and the moisture content decreased rapidly. In addition, the oil yield of egg yolk was marinated for 12 days compared with the normal method of 35 days, and the ripening time of salted eggs was shortened by 2/3. There was no obvious difference in the microscopical structure of the egg yolk between the two methods of pickling. Moreover, the pores on the eggshell of the salted egg that was marinated by the positive and negative pres

SUBMITTER: Xiao C 

PROVIDER: S-EPMC10094396 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature