Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs.

ABSTRACT: In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to t

SUBMITTER: Xu L 

PROVIDER: S-EPMC5552285 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature