| Title: | Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation |
| Author(s): | Su Y; Chen Z; Li J; Chang C; Gu L; Yang Y; |
| Address: | "State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: guluping@jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangyj@jiangnan.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.127913 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymatic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature. Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system" |
| Keywords: | Egg Yolk/chemistry/*metabolism Enzymes/*metabolism Flavoring Agents/*analysis/chemistry Gas Chromatography-Mass Spectrometry Hot Temperature Hydrolysis Lipid Peroxidation *Microwaves Rheology Sodium Chloride/*chemistry Viscosity Volatile Organic Compounds; |
| Notes: | "MedlineSu, Yujie Chen, Zheng Li, Junhua Chang, Cuihua Gu, Luping Yang, Yanjun eng England 2020/10/24 Food Chem. 2021 Feb 15; 338:127913. doi: 10.1016/j.foodchem.2020.127913. Epub 2020 Sep 5" |
