ArticleFoods (Basel, Switzerland)2021
Real-Time Gauging of the Gelling Maturity of Duck Eggs Pickled in Strong Alkaline Solutions.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 1 citations in OpenAlex.
- Calcium chloride-mediated regulation of shell-surface transport behavior, alkali diffusion, and gel stability in duck eggs during alkaline pickling.Food chemistry: X · 2026Article
- A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although many ultraviolet-visible-near-infrared transmission spectroscopy techniques have been applied to chicken egg studies, such techniques are not suitable for duck eggs because duck eggshells are much thicker than chicken eggshells. In this study, a high-transmission spectrometer using an equilateral prism as a dispersive element and a flash lamp as a light source was constructed to nondestructively detect the transmission spectrum of duck eggs and monitor the pickling of eggs. The evolution of egg transmittance was highly correlated with the albumen during pickling. The transmittance exponentially decays with time during this period, and the decay rate is related to the pickling rate. The colors of the albumen and yolk remain almost unchanged in the first stage. A multiple linear regression analysis model that realizes a one-to-one association between the days of pickling and the transmission spectra was constructed to determine the pickling duration in the second stage. The coefficient of determination reached 0.88 for a single variable, wavelength, at 590 nm. This method can monitor the maturity of pickled eggs in real time and does not require the evolution of light transmittance.
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