1. Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process
- Author
-
Zou Ligen, Wang Qian, Weng Liping, Wang Tenghao, Qiu Jing, Liu Junbo, Jiang Huiyan, and Wu Yuanfeng
- Subjects
Low-salt pickling ,Salted duck egg ,Fatty acids ,Lipids ,Lipidomics ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p
- Published
- 2022
- Full Text
- View/download PDF