Adding Antioxidants during Pickling to Improve the Interior Quality of Salted Egg Yolk
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Abstract:
In order to solve the hard-core and black-circle problems of salted egg yolk in actual production, three natural antioxidants were added to the coating mud for salted eggs during pickling, and their effects on the physical and chemical indices of salted egg interior quality were compared. The results showed that the addition of tea polyphenols, astaxanthin, and yeast selenium to the mud did not change the maturity period of salted eggs (19 d), but significantly reduce the mass ratio of yolk hard core to whole yolk (5.75%, 6.68%, 9.06%, respectively, with 15.32% for the control), and inhibited the formation of black circles (1%~6%, 2%~5%, 8%~15%, respectively, with 18%~41% for the control). The treated eggs had black circles in lighter color (light gray color) and significantly reduced hardness, springiness and chewiness. Compared with the control group, the tea polyphenols and astaxanthin groups had decreased ratios of the primary oxidation product, conjugated dienoic acid (CDA; by 37.50% and 31.25% respectively),decreased contents of the secondary oxidation product malonaldehyde (MDA; by 23.31% and 41.56% respectively) (p<0.05), and insignificant changes of yeast selenium (p>0.05). Compared with the control group, the types of free fatty acids in the treated egg yolk essentially remained unchanged, but their relative contents changed slightly: the total content of unsaturated fatty acids, oleic acid, and linoleic acid increased significantly for the tea polyphenol group and the astaxanthin group, with those of the yeast selenium group exhibiting insignificant changes. Taken together, the organoleptic quality of the treated egg yolk was greatly improved, with orange-red color detected in the yellow color of egg yolk and a reduced degree of lipid oxidation/decomposition of egg yolk, compared with the control group. Considering the lower original cost of tea poly-phenols, tea polyphenols are most suitable for the rapid production of salted eggs by the salt-infused mud coating method.
