Xiaotuo Wang, Jingshou Zhang, Sriram K. Vidyarthi, Mingqiang Xu, Ziliang Liu, Chunjiang Zhang and Hongwei Xiao
{"title":"咸蛋综合评述:质量形成机制、创新腌制技术和增值应用","authors":"Xiaotuo Wang, Jingshou Zhang, Sriram K. Vidyarthi, Mingqiang Xu, Ziliang Liu, Chunjiang Zhang and Hongwei Xiao","doi":"10.1039/D4FB00129J","DOIUrl":null,"url":null,"abstract":"<p >Salted eggs are very popular in China for their pleasant flavor and texture. However, the long production cycle of traditional pickling with uncontrollable quality limit their industrialization. The high salt content in salted egg white (SEW) and problems such as hard core and black circle in salted egg yolk (SEY) significantly hinder the sustainable development of the salted egg production industry. This paper reviews the entire process of salted egg production, including salting, post-curing, cooking, and preservation, to fully explore the mechanisms of quality formation. The application of rapid processing, such as physical treatment and chemical additives, to reduce the salt content of SEW and enhance the quality of SEY is elaborated. Besides, the preference for SEY flavor leads to a great waste of SEW with high salt content lacking in foaming ability and low viscosity. Therefore, value-added SEY application as functional ingredients and converting the wastage of higher salt content SEW into valuable products are discussed in this paper. It will provide valuable information to improve processing efficiency, enhance the quality of salted eggs and promote the development of high-value-added and environmentally friendly nutritional egg products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1409-1427"},"PeriodicalIF":0.0000,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00129j?page=search","citationCount":"0","resultStr":"{\"title\":\"A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications\",\"authors\":\"Xiaotuo Wang, Jingshou Zhang, Sriram K. Vidyarthi, Mingqiang Xu, Ziliang Liu, Chunjiang Zhang and Hongwei Xiao\",\"doi\":\"10.1039/D4FB00129J\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >Salted eggs are very popular in China for their pleasant flavor and texture. However, the long production cycle of traditional pickling with uncontrollable quality limit their industrialization. The high salt content in salted egg white (SEW) and problems such as hard core and black circle in salted egg yolk (SEY) significantly hinder the sustainable development of the salted egg production industry. This paper reviews the entire process of salted egg production, including salting, post-curing, cooking, and preservation, to fully explore the mechanisms of quality formation. The application of rapid processing, such as physical treatment and chemical additives, to reduce the salt content of SEW and enhance the quality of SEY is elaborated. Besides, the preference for SEY flavor leads to a great waste of SEW with high salt content lacking in foaming ability and low viscosity. Therefore, value-added SEY application as functional ingredients and converting the wastage of higher salt content SEW into valuable products are discussed in this paper. It will provide valuable information to improve processing efficiency, enhance the quality of salted eggs and promote the development of high-value-added and environmentally friendly nutritional egg products.</p>\",\"PeriodicalId\":101198,\"journal\":{\"name\":\"Sustainable Food Technology\",\"volume\":\" 5\",\"pages\":\" 1409-1427\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00129j?page=search\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sustainable Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.rsc.org/en/content/articlelanding/2024/fb/d4fb00129j\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainable Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2024/fb/d4fb00129j","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
咸蛋因其风味和口感宜人而在中国广受欢迎。然而,传统腌制的生产周期长,质量不可控,限制了咸蛋的产业化。咸蛋白(SEW)的高含盐量和咸蛋黄(SEY)的硬核和黑圈等问题严重阻碍了咸蛋生产行业的可持续发展。本文回顾了咸蛋生产的整个过程,包括腌制、后腌制、蒸煮和保存,以充分探讨质量形成的机理。阐述了如何应用物理处理和化学添加剂等快速加工方法降低 SEW 的盐分含量,提高 SEY 的品质。此外,对 SEY 口味的偏好导致了高盐分、缺乏发泡能力和低粘度的 SEW 的大量浪费。因此,本文讨论了 SEY 作为功能性配料的增值应用,以及将浪费的高盐分 SEW 转化为有价值的产品。这将为提高加工效率、提高咸蛋质量以及促进高附加值和环保型营养蛋制品的开发提供有价值的信息。
A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications
Salted eggs are very popular in China for their pleasant flavor and texture. However, the long production cycle of traditional pickling with uncontrollable quality limit their industrialization. The high salt content in salted egg white (SEW) and problems such as hard core and black circle in salted egg yolk (SEY) significantly hinder the sustainable development of the salted egg production industry. This paper reviews the entire process of salted egg production, including salting, post-curing, cooking, and preservation, to fully explore the mechanisms of quality formation. The application of rapid processing, such as physical treatment and chemical additives, to reduce the salt content of SEW and enhance the quality of SEY is elaborated. Besides, the preference for SEY flavor leads to a great waste of SEW with high salt content lacking in foaming ability and low viscosity. Therefore, value-added SEY application as functional ingredients and converting the wastage of higher salt content SEW into valuable products are discussed in this paper. It will provide valuable information to improve processing efficiency, enhance the quality of salted eggs and promote the development of high-value-added and environmentally friendly nutritional egg products.