Raman Spectroscopy Monitoring of Duck Egg Brining Process.

Huaizhou Jin, Yanxia Zou, Shangzhong Jin, Qiang Lin

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production.NPJ science of food · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Huaizhou JinKey Laboratory of Quantum Precision Measurement, College of Physics, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0003-0540-3223

Yanxia ZouCollege of Optical and Electronic Technology, China Jiliang University, Hangzhou 310018, China.

Shangzhong JinCollege of Optical and Electronic Technology, China Jiliang University, Hangzhou 310018, China.

Qiang LinKey Laboratory of Quantum Precision Measurement, College of Physics, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0001-9111-609X

Funding

NATIONAL KEY RESEARCH AND DEVELOPMENT PROJECT OF CHINA 2023YFF0613603National Natural Science Foundation of China 22202167National Natural Science Foundation of China U20A20219

6 · The paper itself

Abstract

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20-25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable.

Indexed as

food processesRaman spectroscopysalted duck eggssalting

Identifiers

PMID39682847

DOI10.3390/foods13233775

PMCPMC11640425

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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.