ArticleFood chemistry: X2022
Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 18 citations in OpenAlex.
- Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis.Food chemistry: X · 2025Article
- A genome-wide association study identified candidate genes associated with egg quality traits in Muscovy duck.BMC genomics · 2025Article
- Transcriptome-based analysis reveals relationship between duck eggshell color and eggshell strength.BMC genomics · 2025Article
- Raman Spectroscopy Monitoring of Duck Egg Brining Process.Foods (Basel, Switzerland) · 2024Article
- Discrimination between the Triglyceride Form and the Ethyl Ester Form of Fish Oil Using Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
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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 (
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