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Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation.
- Source :
-
Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 127913. Date of Electronic Publication: 2020 Sep 05. - Publication Year :
- 2021
-
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.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020. Published by Elsevier Ltd.)
- Subjects :
- Egg Yolk chemistry
Flavoring Agents chemistry
Gas Chromatography-Mass Spectrometry
Hot Temperature
Hydrolysis
Lipid Peroxidation
Rheology
Viscosity
Volatile Organic Compounds analysis
Volatile Organic Compounds chemistry
Egg Yolk metabolism
Enzymes metabolism
Flavoring Agents analysis
Microwaves
Sodium Chloride chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 338
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 33092000
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.127913