Study On Physicochemical Properties And Gel Quality Of Yellow Preserved Egg Prepared By Feed Liquid Processing Technology

Preserved eggs are our traditional egg products in China,Sichuan and other places widely spread golden and transparent yellow preserved eggs.At present,yellow preserved eggs are mainly pickled by wrapping mud;In order to improve the processing technology of yellow preserved eggs,the research group developed a kind of clear processing method.Yellow preserved eggs in cleaning method processing was studied in this paper.The physicochemical properties and gel quality of the yellow preserved eggs were studied.The specific research contents and results are as follows:1.The changes of p H value,moisture content,texture characteristics,color,fatty acids and free amino acids in the processing of yellow preserved eggs were studied,and the traditional preserved eggs(preserved eggs for short)were used as the control group.With the change of pickling and post ripening environment,the p H value of yellow preserved egg white and yolk first increased and then decreased,and the moisture content of white continued to decrease to 83.50%.The moisture content of yolk first increased and then changed little,and the p H and moisture content were lower than that of preserved egg white and yolk.Yellow preserved egg white had higher hardness,elasticity and cohesiveness.The final level was 254.88 g,0.93 g and 0.94 g,respectively,which were higher than preserved egg white.In addition,the contents and types of fatty acids and free amino acids in the two kinds of preserved eggs were different,which reflected the differences in flavor characteristics of the two kinds of preserved eggs.2.The changes of gel properties,microstructure and protein molecular interaction in yellow preserved egg white during processing were studied.In the processing of yellow preserved egg,especially during the post ripening stage,the protein in egg white was polymerized and crosslinked,and the protein and water were more tightly bound.The gel network structure became more uniform and dense,which promoted centrifugal water holding capacity(WHC)and T₂ relaxation time shortened.Meanwhile,the decrease of water content,the close order of network structure,the increase of two sulfur bond,the absolute increase of Zeta potential,the decrease of surface hydrophobicity and the change of secondary structure can promote the gel strength of yellow preserved egg white.3.The changes of gel properties,microstructure and protein molecular interaction in yellow preserved egg yolk during processing were studied.In the process of yellow preserved egg processing,the globular particles in yolk gathered in the early stage,and then changed little.The change of T₂ indicated that the water and lipid in yolk had migrated and fixed.The results of molecular force show that ionic bond is the dominant force.The results of SDS-PAGE showed that LDL was the most abundant in egg yolk,and the protein was degraded to small molecular protein and aggregated at the same time.In addition,the absolute value of Zeta potential,the decrease of surface hydrophobicity and the transformation of secondary structure are beneficial to the stability of yellow preserved egg yolk gel.