Effects of Different NaCl Addition Levels on the Gel Properties of Egg Yolk Plasma
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Abstract:
In order to explore the effect of salt on the quality of egg yolk plasma in the process of pickling, changes in texture and index of water in egg yolk plasma gel, colour, particle size distribution, rheology, protein composition and microstructure under different concentration of NaCl (treatment concentration 0%, 0.5%, 1%, 1.5%, 2%) were determined in this paper. Results showed that the egg yolk plasma gel under 2% NaCl treatment, the water holding capacity significant increase better(p<0.05). Under the 2% concentration treatment of NaCl, the gel hardness and chewiness of egg yolk plasma gel significantly decreased (p<0.05), while the springiness basically unchanged, rheology studies showed that under the treatment of NaCl, the cross linking degree of egg yolk plasma gel decreased, and the properties of it also decreased. with the effect of NaCl, the emulsion system were destroyed, result in the sizes of protein particles were large. In the plasma, proteins and lipids are distributed discontinuously with irregularly structured. However, NaCl treatment did not affect the structure of the protein peptide chain of plasma. The results showed that NaCl reduced the quality of yolk plasma gel. This study provided a theoretical basis for the changes of egg yolk plasma during salted egg.
