ArticleFoods (Basel, Switzerland)2023
A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 13 citations in OpenAlex.
- Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.Food chemistry: X · 2025Article
- Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis.Ultrasonics sonochemistry · 2024Article
- Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.Foods (Basel, Switzerland) · 2024Article
- A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators. Results indicated the salt content of egg white and egg yolk increased rapidly in the salt-preserved salted egg with the positive and negative pressure-ultrasonic method, and the moisture content decreased rapidly. In addition, the oil yield of egg yolk was marinated for 12 days compared with the normal method of 35 days, and the ripening time of salted eggs was shortened by 2/3. There was no obvious difference in the microscopical structure of the egg yolk between the two methods of pickling. Moreover, the pores on the eggshell of the salted egg that was marinated by the positive and negative pressure-ultrasonic method had big cracks, which was beneficial to the substance exchange of the eggs and the outside. The common volatile flavor substances were detected by GC-MS, and a total of 33 flavor constituents were detected. There was no significant difference between the content of alcohols, aldehydes, and ketones, which contributed greatly to the flavor. Overall, the results indicated that this innovative salted eggs method can significantly reduce the curing time while ensuring the quality of salted eggs.
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