Research Progress on Quality Deterioration Mechanism and Control Technology of Salted Duck Egg Yolk
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Abstract:
Salted eggs made from fresh duck eggs through salting in a brine (salt) solution is one of the traditional egg products in China. The quality of yolk is often used to evaluate the quality of salted eggs. In the salting process of duck eggs, the blackening and muddying of yolk are the deterioration phenomena that affect the quality of salted eggs. In this paper, the characteristics and influencing factors of egg yolk quality deterioration during egg processing are introduced from two aspects: the blackening phenomenon of egg yolk caused by the deterioration of egg yolk color and the muddying phenomenon of egg yolk caused by the excessive softening and deterioration of texture. A focus is placed on reviewing the mechanism, control technology and outcome of the two kinds of quality deterioration of similar foods (such as eggs, meat and vegetables) caused by blackening due to vulcanization and softening due to oxidation. It provides theoretical support for standardization and industrialization of duck egg processing and safe production of salted eggs.
