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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579122007623 |
| _version_ | 1811162782609965056 |
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| author | Mengting Zheng Shuping Chen Yao Yao Na Wu Mingsheng Xu Yan Zhao Yonggang Tu |
| author_facet | Mengting Zheng Shuping Chen Yao Yao Na Wu Mingsheng Xu Yan Zhao Yonggang Tu |
| author_sort | Mengting Zheng |
| collection | DOAJ |
| description | 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 problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production. |
| first_indexed | 2024-04-10T06:35:49Z |
| format | Article |
| id | doaj.art-ff39d53db5514f2481b870930d88e9d6 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-04-10T06:35:49Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-ff39d53db5514f2481b870930d88e9d62023-03-01T04:30:28ZengElsevierPoultry Science0032-57912023-03-011023102468A review on the development of pickled eggs: rapid pickling and quality optimizationMengting Zheng0Shuping Chen1Yao Yao2Na Wu3Mingsheng Xu4Yan Zhao5Yonggang Tu6Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Corresponding author: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 problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production.http://www.sciencedirect.com/science/article/pii/S0032579122007623pickled eggsformation mechanismrapid picklingquality optimizationdevelopment trend |
| spellingShingle | Mengting Zheng Shuping Chen Yao Yao Na Wu Mingsheng Xu Yan Zhao Yonggang Tu A review on the development of pickled eggs: rapid pickling and quality optimization Poultry Science pickled eggs formation mechanism rapid pickling quality optimization development trend |
| title | A review on the development of pickled eggs: rapid pickling and quality optimization |
| title_full | A review on the development of pickled eggs: rapid pickling and quality optimization |
| title_fullStr | A review on the development of pickled eggs: rapid pickling and quality optimization |
| title_full_unstemmed | A review on the development of pickled eggs: rapid pickling and quality optimization |
| title_short | A review on the development of pickled eggs: rapid pickling and quality optimization |
| title_sort | review on the development of pickled eggs rapid pickling and quality optimization |
| topic | pickled eggs formation mechanism rapid pickling quality optimization development trend |
| url | http://www.sciencedirect.com/science/article/pii/S0032579122007623 |
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