Abstract
Salted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were isolated from Jinhua ham, and strain C1 exhibited higher ratio of the transparent circle diameter to the colony diameter (HC) and gelatin liquefaction. Strain C1 was further identified as a member of the genus Staphylococcus through gene sequencing and EzTaxon‐e analyses. Salted duck egg white was fermented by strain C1, and the thermal stability, microstructure, amino acid composition, and γ‐aminobutyric acid of the egg white were compared with egg white without fermentation. The fermented salted duck egg white had a significantly low salinity. Meanwhile, it increased its thermal stability compared with the control through losing an endotherm at around 85°C and forming a new endotherm peak starting at 91.8°C. Additionally, free amino acids and γ‐aminobutyric acid were found only in the fermented salted duck egg white. These indicated that fermentation with salt‐resistant strains could alter the structure of salted duck egg white and improve its nutritional quality.
Highlights
To determine the amino acids content, the control or fermented salted duck egg white sample (1 ml) was mixed with 10 ml 6 M HCl solution in an acid hydrolysis tube
Three haloduric bacterial strains were isolated from Jinhua ham using International Streptomyces Project (ISP) 2 medium complemented with 10% sodium chloride
Three haloduric bacteria strains were isolated from Jinhua ham
Summary
To determine the amino acids content, the control or fermented salted duck egg white sample (1 ml) was mixed with 10 ml 6 M HCl solution in an acid hydrolysis tube. For the analysis of free amino acids, the control or fermented salted duck egg white sample (1 ml) was mixed with 10 ml of 0.02 M HCl solution. It was found that the control sample (salted duck egg white without fermentation) exhibited two major endothermic peaks with one at 77–79°C and the other at 85–93°C (Figure 2).
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