Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.

ABSTRACT: Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p < 0.05), in which lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE) and p

SUBMITTER: Ligen Z 

PROVIDER: S-EPMC9743147 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature