Effects of Straw Ash Aqueous Extracts on Physicochemical Characteristics of Salted Egg Yolk
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Abstract:
In this work, straw ash aqueous extracts were mixed with salt to prepare salted egg. Effects of saline salting and straw ash aqueous extracts salting on salt content, water content, oil exudation, rheological properties, texture characteristics and protein structure of salted egg yolk were evaluated. Results showed that the texture characteristics of egg yolk, such as hardness, gumminess and chewiness, increased firstly and then decreased due to the penetration of salt and exudation of oil (p<0.05). The hardness of the aqueous extracts group increased from 272.89 g to a maximum of 458.65 g and then gradually decreased to 228.87 g. The rheological results indicated that the elastic modulus and viscous modulus of egg yolk increased significantly. The α-helix of the egg yolk protein of the aqueous extracts group significantly reduced to 12.36% at 25 days (p<0.05), while β-sheet significantly increased to 41.71% (p<0.05). SDS-PAGE showed that the aqueous extracts did not affect the structure of peptide chain of the egg yolk protein. The oil exudation of salted egg yolk in the aqueous extracts group reached 20.12%, which was higher than that of saline salting group. The oil exudation was an important indicator to evaluate the quality of salted egg. The condition of traditional plant ash salting process was optimized to obtain the excellent quality of salted egg, providing a new idea to produce salted egg.
