ReviewFoods (Basel, Switzerland)2022
The Quality Characteristics Formation and Control of Salted Eggs: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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
6 citing papers in PubMed, 31 citations in OpenAlex.
- Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.Food chemistry: X · 2025Article
- Research Progress and Technological Application Prospects of Comprehensive Evaluation Methods for Egg Freshness.Foods (Basel, Switzerland) · 2025Review
- Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis.Ultrasonics sonochemistry · 2024Article
- On-Line Detection Method of Salted Egg Yolks with Impurities Based on Improved YOLOv7 Combined with DeepSORT.Foods (Basel, Switzerland) · 2024Article
- A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.Foods (Basel, Switzerland) · 2023Article
- Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke.Food science of animal resources · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique color and flavor of salted egg yolk, and the formation of white, fine, and tender egg whites and loose, sandy, and oily egg yolks after pickling and heating. The unique quality characteristics of salted eggs are mostly caused by the infiltration dehydration of salt, the intermolecular interaction of proteins, and the oxidation of lipids. In recent years, to solve the problems of salted eggs having high salinity, long production cycle, and short storage period, the pickling technology for salted egg has been improved and researched, which has played a significant role in promoting the scientific production of salted eggs. This paper summarizes the mechanisms of salted egg quality characteristics formation and factors influencing quality, with a perspective of providing a theoretical basis for the production of high-quality salted eggs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.