Optimization of marinated eggs produced by high pressure and changing of egg characteristics

Abstract

Discussing the optimum process of marinated eggs by using high pressure technology and studying the change of their characteristics after processing. These optimal process parameters were determined by three factor three level orthogonal experiment with the sensory scores as the indicator. The result indicated that the optimum conditions of marinate eggs were the salt concentration of 4%, high pressure stewed time of 10min, and curing time for 24h. Under these conditions, the dynamic changes of NaCl concentration in egg white and egg yolk were determined during both the marinated process and salted process. Results showed that salt concentration in egg yolk had little change and that in egg white had significant change during marinated process. However, changes of salt concentration in egg white and yolk were reversed during salted process. During the stewed process, the changes of the chromatism were tested, the results indicated that the illumination variation △L of egg yolk increased 14.47 after 25min, the total color difference △E displayed some volatility. While the illumination variation △L of egg protein dropped 55.94 after 25min, the total color difference △E showed a continued increase.