Conference report-Professor Li Shugang-The formation mechanism of salted egg quality and its key technology for improvement

Editor in charge: Food Science

Professor Li Shugang

School of Food and Biological Engineering, Hefei University of Technology

Doctoral supervisor, research direction is food protein chemistry and nutrition, special agricultural products processing, storage, transportation and preservation, snack food creation and industrialization

Title

The formation mechanism of salted egg quality and the key technology for its improvement

Summary

Salted egg is a popular traditional pickled poultry egg product, which is made by the diffusion of salt
.
It is favored by consumers because of its rich oil and sand, rich nutrition, and unique flavor .
Traditional salted egg production has many problems such as long production cycle, high salt content, low degree of automation, and difficulty in standardizing quality, which is in urgent need of reform and improvement
.
This experiment takes salted egg as the research object.
Based on lipid and metabonomics technology, the mechanism of salted egg yolk quality formation during the pickling process is explored, and the effects of physical maturation and offline pickling on the flavor, texture and oil production of salted egg yolk are discussed.
And other food quality
.
Studies have shown that ultrasonic-assisted cooking technology can significantly improve the flavor and other eating quality of salted egg yolk.
The micro-solidification of ethanol surface combined with sugar pickling is an effective new type of off-line pickling technology for salted egg yolk.
The reveal of the quality formation mechanism and the improvement of product quality provide theoretical guidance and technical reference
.