A review on the development of pickled eggs: rapid pickling and quality optimization

A review on the development of pickled eggs: rapid pickling and quality optimization

ABSTRACT: Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have pr...

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Bibliographic Details
Main Authors: Mengting Zheng, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Poultry Science
Subjects:
pickled eggs
formation mechanism
rapid pickling
quality optimization
development trend
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122007623

Internet

http://www.sciencedirect.com/science/article/pii/S0032579122007623

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