| Oil exudation and histological structures of duck egg yolks during brining. | |
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MedLine Citation:
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PMID: 20308406 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Changes in oil exudation and histological structures of salted duck egg yolks during brining up to 5 wk were investigated. During brining, the salt contents of albumen, exterior yolk (hardened portion), and interior yolk (soft or liquid portion) gradually increased accompanied by slight decreases in moisture content. The hardening ratio of salted egg yolks increased rapidly to about 60% during the first week of brining and then reached 100% at the end of brining. After brining, part of the lipids in salted egg yolk became free due to the structural changes of low-density lipoprotein induced by dehydration and increase of salt content, and more free lipids in salted egg yolk were released after the cooking process. With the brining time increased up to 5 wk, the outer region of the cooked salted yolk gradually changed into dark brown, brown, orange, and then dark brown, whereas the center region changed into light yellow, yellow, dark yellow, and then yellow again. The microstructures of cooked salted egg yolks showed that the yolk spheres in the outer and middle regions retained their original shape, with some shrinking and being packed more loosely when brining time increased, and the exuded oil filled the space between the spheres. Furthermore, the yolk spheres in the center region transformed to a round shape but still showed granulation after 4 wk of brining, whereas they were mostly disrupted after 2 to 5 wk of brining. One of the most important characteristics of cooked salted egg yolks, gritty texture, contributed to oil exudation and granulated yolk spheres were observed at the brining time of 4 wk. |
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Authors:
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K M Lai; W H Chung; C L Jao; K C Hsu |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Poultry science Volume: 89 ISSN: 0032-5791 ISO Abbreviation: Poult. Sci. Publication Date: 2010 Apr |
Date Detail:
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Created Date: 2010-03-23 Completed Date: 2010-06-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0401150 Medline TA: Poult Sci Country: United States |
Other Details:
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Languages: eng Pagination: 738-44 Citation Subset: IM |
Affiliation:
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Department of Health Diet and Industry Management, Chung Shan Medical University, No. 110 sec. 1, Jianguo N. Road, Taichung, 40201, Taiwan, Republic of China. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Ducks Egg Yolk / chemistry*, drug effects, ultrastructure Female Lipids / analysis Microscopy, Electron, Scanning Oils / analysis Oviposition Sodium Chloride / pharmacology |
| Chemical | |
Reg. No./Substance:
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0/Lipids; 0/Oils; 7647-14-5/Sodium Chloride |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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