Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology

Sun, Naxin; Liu, Huiping; Zhang, Xiaowei; Wang, Hongni; Liu, Shaojuan; Chen, Pei; Yu, Weijie; Liu, Kai

추천

검색

자료유형: 학술저널

저자정보: Sun, Naxin (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Liu, Huiping (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Zhang, Xiaowei (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Wang, Hongni (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Liu, Shaojuan (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Chen, Pei (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Yu, Weijie (Key Laboratory of Food) Liu, Kai

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제2호

발행연도: 2018.1

수록면: 291 - 301 (11page)

이용수

📌

연구주제

📖

연구배경

🔬

연구방법

🏆

연구결과

초록· 키워드

오류제보하기

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to $2.43{\times}10^{-3}mol/L$ after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to $23.35{\times}10^{-3}mol/L$. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

#Zaodan #vacuum decompression technology #physical and chemistry properties #structural changesy

참고문헌 (26)

참고문헌 신청

Abdel-Nour N / 2011 / Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy / Food Bioprocess Tech 4:731~736

AOAC / 2000 / Official methods of analysis. 17th ed.

Bampi M / 2016 / Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts / LWT-Food Sci Technol 74:26~33

Barat JM / 2005 / Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting / Meat Sci 69:201~208

Benjakul S / 2001 / Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus / J Food Sci 66:1311~1318

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!