Yolk Research Articles

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.

Electrochemical sensor for quick and binder-free detection of vitamin B7 using shock waves treated hydroxyapatite/graphene oxide nanocomposite

We report the fabrication of a novel electrochemical sensor for rapid and accurate determination of Vitamin B7 (biotin) using shockwaves treated hydroxyapatite/graphene oxide (SW-HAP/GO) composite modified glassy carbon electrode. Square wave voltammetry measurements at SW-HAP/GO modified GCE exhibits a strong peak at 1.45 V corresponding to the oxidation potential of biotin in phosphate buffer saline at pH 7.0. The results revealed a systematic increase in oxidation peak current with the increase in biotin concentration over a wide range of 16.7–611 µM and the lowest detection limit of 0.215 µM has been deduced. The practicability of the developed sensor has been demonstrated by determining biotin in vitamin B7 tablets, farm fresh groundnuts, dried groundnuts, almonds, pumpkin seeds, and egg yolk. The nuts and seeds samples (10 g each) were soaked in demineralised water for about 10 hours at room temperature and the extracts were used directly for SWV measurements. In all the cases, the SWV revealed a broad peak at about 1.4 V indicating the presence of biotin and from the calibration curves, the actual amount of B7 dissolved in water have been estimated as 1.46, 1.18, 0.43, 4.2, and 5.1 mcg in 10 g of farm fresh groundnuts, dried groundnuts, almonds, pumpkin seeds and egg yolk. Among the investigated samples, pumpkin seeds contain higher amount of biotin and it remained intact even after boiling in water. The fabricated SW-HAP/GO sensor offers potential for quick and precise determination of biotin in food and pharmaceutical industries without requiring streptavidin or antibody.

The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules

This research investigated the effects of CaCl2 on the aggregation behavior and protein structure of egg yolk plasma and granules after fast salting. The addition of CaCl2 to the salt solution decreased T23, D [4,3] and the absolute value of the zeta potential by 6.71%, 3.66%, and 3.15%, respectively, while increasing T22 by 15.85% in egg yolk plasma. Moreover, adding CaCl2 also increased the apparent viscosity and G' value of egg yolk plasma. On the other hand, the addition of CaCl2 decreased the T22, T23, D [4,3], and absolute value of the zeta potential of egg yolk granules by 56.53%, 6.71%, 6.02%, and 34.27%, respectively. Furthermore, the addition of CaCl2 increased the number of β-turns by 51.22%, whereas it decreased the number of β-sheets by 26.55% in egg yolk plasma protein. The α-helices, β-turns, and β-sheets of egg yolk granule protein decreased by 6.58%, 3.58%, and 6.96%, respectively. Additionally, the addition of CaCl2 can increase the degree of λmax redshift in egg yolk plasma and decrease the degree of λmax redshift in egg yolk granules. Overall, the addition of CaCl2 can change the aggregation mode of proteins in egg yolk plasma and granules, improving the quality of salted egg yolk products.

Investigation of chia seed (Salvia hispanica L.) extract supplementation to extender on post-thawing ram sperm parameters and genes-related antioxidant capacity

Ram semen cryopreservation is not so widely used compared to bull semen. This study was carried out to explore the potential of methanolic chia seed extract (MCSE) in ram semen extender on kinematics, acrosome, apoptosis, antioxidant capacity, genes-related antioxidants, and caspase-3 in post-thawing ram semen. Semen from Rahmani rams (n=5) was collected, pooled, and diluted with Tris-extender (15 % egg yolk, 1 % soybean lecithin and 5 % glycerol) supplemented with MCSE (0, 125, 250, 375, and 500 µg/mL). MCSE had 67.5 % linolenic acid, 17.99 % linoleic acid, total phenolic, and flavonoid compounds. MCSE had higher antioxidant activity by DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (Ferric-reducing antioxidant power) assays. MCSE (500 µg/mL) significantly improved sperm motility (43.6 vs. 30.0 %), vitality (44.0 vs. 30.7 %), and membrane integrity (43.1 vs. 31.3 %) as well as sperm velocity parameters and acrosome integrity (53.4 vs. 36.2 %) after thawing. MCSE at a level of 500 µg/mL increased viability, total antioxidant capacity level, and decreased apoptotic spermatozoa and malondialdehyde levels in post-thawed semen. MCSE at levels of 250, 375, and 500 µg/mL decreased caspase-3 level to 42.8, 35.6, and 30.0 % compared to control (54.6 %) after thawing, and resulted in a clear up-regulation of antioxidant-related genes of superoxide dismutase 1, catalase, glutathione peroxidase 1, and GA-binding protein transcription factor subunit beta-1 (GAPP1). The highest impact was observed for MCSE on GAPP1 as compared to other profiles as well as for MCSE at 500 µg/mL as compared to with other levels. All MCSE levels decreased Caspase-3 mRNA by about 44, 51, 61, and 61 %, respectively. In conclusion, MCSE had higher anti-oxidative activity. Tris-soya bean lecithin extender supplemented with MCSE at a level of 500 µg/mL, as a natural antioxidant, has a vital role in maintaining the freezing ability of ram spermatozoa after cryopreservation.

Research Note: Comprehensive proteomic, phosphoproteomic, and N-glycoproteomic analysis of chicken egg yolk plasma

Chicken egg yolk plasma (EYP), the supernatant fraction of egg yolk obtained by water dilution and centrifugation, is a rich source of various bioactive substances and a significant bearer of yolk-emulsifying properties. This study utilized proteomics to conduct a comprehensive and in-depth analysis of both common and modified EYP proteins (phosphorylated proteins and N-glycosylated proteins). Total of 208 proteins were identified in EYP, including 42 phosphorylated proteins with 137 phosphorylation sites and 150 N-glycoproteins with 332 N-glycosylation sites. Among the phosphorylation sites, tyrosine accounted for 80.6%, while the N-glycosylation sites predominantly featured "N-X-T" motifs, accounting for 58.7%. Functional enrichment analysis revealed that most proteins were involved in regulating enzyme activity and inhibition with a particular focus on modulating peptidase activity. Notably, vitellogenins-2 (30 phosphorylation sites, 9 N-glycosylation sites) and apolipoprotein B (10 phosphorylation sites, 56 N-glycosylation sites) were the 2 proteins with the most modification sites. Additionally, EYP was found to contain the highly N-glycosylated complement proteins C3 and C4. These findings provide new insights into the protein composition of EYP and its roles in chicken embryo development and immune defense, offering a theoretical foundation for the application of EYP in various fields.

Effect of the addition of exogenous progesterone and the progesterone receptor inhibitor (RU 486) on boar cryopreservation semen extenders

Cryopreservation of porcine spermatozoa is detrimental due to their high sensitivity to cold shock, leading to changes akin to capacitation, known as cryocapacitation. These changes, including the acrosomal reaction, hypermotility induction, and protein phosphorylation, might be influenced by the presence of progesterone in seminal plasma and egg yolk, used in most freezing extenders. We tested the effect of various progesterone concentrations added to the freezing extenders (1, 10, and 100 μg/ml). At 100 μg/mL, progesterone decreased the proportion of straightness and tended to reduce viability and the proportion of progressive motility (p < 0.1). At 10 μg/mL, it increased reacted acrosomes in dead sperm (p < 0.05), protein phosphorylation rate (p < 0.05), and tended (p < 0.1) to enhance linear movement compared to the control. To counteract the capacitating effect of progesterone, we examined the effect of antiprogesterone mifepristone (RU 486) at concentrations of 5, 10, 20, 50, 100, and 200 μM, and co-incubated 10 μM of RU 486 with 10 μg/mL of progesterone. RU 486 maintained capacitation levels and motility parameters similar to the control, although high concentrations (100 μM) tended (p = 0.152) to increase protein phosphorylation. Co-incubation reduced the acrosome reaction in dead sperm, and RU 486 appeared to prevent hypermotility stabilizing motility and viability parameters compared to samples with progesterone alone. Protein phosphorylation increased and RU 486 could not restore capacitation to control levels due to its competitive antagonism for progesterone receptors, having less affinity than progesterone, which displaces RU 486 at high concentrations, allowing normal sperm capacitation.

The effect of feeding a mixture of shellfish meal and fish oil on egg production and egg storability of Lohmann Brown laying hens

The aim of the research was to determine the effect of feeding a mixture of shellfish (SF) and fish oil (FO) on egg production performance and storability of Lohmann Brown hen eggs. The study used a completely randomized design consisting of 4 treatments and 4 replications, and each replication consisted of 40 Lohman Brown hens with the same laying age (45 weeks of age). The four treatments were mixed levels of shellfish flour with fish oil in feed, namely 0%, 1%, 2%, and 3%, as treatments P0, P1, P2, and P3. Egg samples were taken at the end of the study, then stored and observed for 4 weeks. The results showed that egg pH and haugh units (HU) in the P2 and P3 hen groups significantly (P&lt;0.05) increased. Meanwhile, egg shell weight and egg yolk color did not show significant differences (P&gt;005). Feeding SFFO to P2 and P3 hen groups increased (P&lt;0.05) egg weight, hen-day-production and feed efficiency (feed consumption/egg weight). It can be concluded that SFFO can be used as an ingredient in laying hens with an inclusion level of 20-30g/kg and can be used in chicken feed during the finishing phase. SFFO may affect the storability of Lohmann Brown hen eggs.

Passive Immunotherapy of Cynomolgus Monkeys with Anti-Rotavirus IgY.

Immunoglobulins Y (IgY) purified from egg yolks of hens represents an attractive, cost-effective alternative for the development of new diagnostic and therapeutic platforms. In this study, we evaluated the therapeutic efficacy of rotavirus-specific IgY in a cynomolgus monkey (Macaca fascicularis) model. Animals were experimentally infected with human rotavirus Group A (RVA), the most common cause of severe acute diarrhoea among young children worldwide. Animals were administered human RVA (3.1 × 107 FFU/mL) by oral gavage, challenged with 2.5 mg of anti-RVA IgY orally, and monitored for five days according to clinical, haematological and biochemical parameters; serum electrolyte levels; viral shedding; and histopathological changes. Immunotherapy with anti-RVA IgY had a protective effect against severe rotavirus-induced enteritis in four of the ten treated monkeys, as evidenced by histopathological findings. Although only one animal had diarrhoea, all but one exhibited virus shedding regardless of the treatment.

Effects of Marigold and Paprika Extracts as Natural Pigments on Laying Hen Productive Performances, Egg Quality and Oxidative Stability

Enhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs from laying hens. This research was carried out for a 6-week period on 168 Lohmann Brown laying hens (45 weeks age) divided into four groups (C, E1, E2 and E3) to assess the performances, external and internal egg quality parameters, egg yolk color, and antioxidant profile. The control group (C) was fed a standard diet (16.39% PB, 2750 kcal EM/kg compound feed) and the experimental diets were supplemented with 0.07% marigold extract (E1), 0.07% paprika extract (E2), and a mixture containing 0.07% of both extracts (E3). In summary, the study demonstrated that adding natural pigments from marigold and paprika extract with highly antioxidant lipid capacity into the diets of laying hens improved egg quality when eggs were stored at 28 days, under both storage temperature conditions (4 °C and 20 °C).

Development of egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship

Curcumin is a lipophilic polyphenol extracted from the rhizomes of the turmeric plant, exhibiting versatile biological activities. However, its poor solubility, stability, and bioaccessibility present barriers to its effective use in foods or nutraceutical supplements. Egg yolk lipoprotein is a class of natural protein-lecithin composite found in egg yolks with a strong affinity for different hydrophobic active ingredients. In this study, egg yolk lipoprotein hydrolysate was employed to encapsulate hydrophobic curcumin, thereby increasing its solubility, stability, and bioaccessibility. The resulting curcumin-loaded nanoparticles had an average size of 680.9 nm, a zeta potential of around −30 mV, and an encapsulation rate of up to 68.4 %. The solubility of curcumin in water increased by 80 times while maintaining excellent thermal and storage stability. Fluorescence and infrared spectroscopy analysis demonstrated that the assembly process was driven by hydrophobic interactions and hydrogen bonds. The bioavailability of curcumin in nanoparticles has been improved to 30 %, a tenfold increase. These results suggested that egg yolk lipoprotein hydrolysate, a novel peptide-lecithin complex nanoparticle, can improve the stability and bioavailability of hydrophobic polyphenols.

Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting.

As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry.

Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling

Targeted metabolomics and flavouromics combined with relative odor activity value were performed to explore the effect of degradation and oxidation of matrix mediated by pH on the formation of characteristic volatiles in preserved egg yolk (PEY) during pickling. It was found that the oxidation of proteins and lipids in PEY induced by pH sequentially occurred in early and later periods, and degradation both mainly occurred in early stage. Moreover, 1-octen-3-one, heptanal, trimethylamine, etc., compounds and 5-HETrE, proline, etc., components were confirmed as up-regulated characteristic volatiles and differential metabolites in PEY during pickling. The formation of octanal-M/D and benzeneacetaldehyde-M was attributed to β-oxidation of hydroxyeicosapentaenoic acid and L-isoleucine catalyzed by strong alkali at early period based on correlation network between them, respectively. Meanwhile, the generation of 1-octen-3-one-M/D mainly depended on L-serine and could be promoted by phosphatidylcholines oxidation. At later stage, the formation of heptanal-M/D was primarily attributed to phosphatidylethanolamines oxidation induced by alkali, and the enrichment of heptanal-M/D and nonanal were both enhanced by oxidized lipids. Lastly, trimethylamine was derived from L-lysine under alkaline conditions and promoted by protein oxidation during the whole process. This manuscript provided insight into the differential contribution of oxidation and degradation from matrix regulated by exogenous factors on the formation pathway for characteristic volatiles in foods.

Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis

In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.

Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility

Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.

Effect of Dietary Riboflavin Levels on Reproductive Performance of Pigeon Breeders, and Growth Performance and Carcass Traits of Offspring Squabs.

This study aimed to investigate the effects of dietary riboflavin levels on the reproductive performance of pigeon breeders and the growth performance and carcass traits of offspring squabs to estimate the riboflavin requirement of pigeon breeders. The natural riboflavin content in the basic diet of corn-peas-soybean-wheat-sorghum-corn gluten is 1.20 mg/kg. Different doses of riboflavin (0, 2.5, 5, 10, and 15 mg/kg) were supplemented with the basal diet to produce five dietary treatments with total riboflavin levels of 1.20, 3.70, 6.20, 10.20, and 16.20 mg/kg. A total of 120 pairs of White King pigeons, aged 60 wks, were randomly allocated into five treatment groups, each consisting of 24 pairs. Each pair was individually raised for 8 wks. After the experiment, an assessment was conducted to evaluate the reproductive performance of the pigeon breeders, as well as the growth and carcass traits of offspring squabs at 28 days of age. The results showed that the dietary riboflavin levels had no significant effect on body weight, feed intake, egg weight, egg production, and egg fertility (p > 0.05). However, pigeons fed a diet without riboflavin had the lowest egg hatchability, egg yolk color, carcass trait, and riboflavin status, while exhibiting higher liver weight and liver index (p < 0.05). Moreover, the indices above showed increased or decreased linearly as the level of riboflavin was increased in the diet. Based on the broken-line regression model, pigeon breeders were determined to require a dietary riboflavin content of 11.4, 13.6, 13.4, 6.60, 4.28, 4.47, 4.67, 6.69, and 6.82 mg/kg to optimize hatchability, eviscerated weight, half-eviscerated weight, breast muscle weight, breast muscle percentage, liver weight, liver index, egg yolk riboflavin, and squab plasma riboflavin, respectively. In conclusion, the optimal supplemental dosage of riboflavin in the diets of pigeon breeders is 13.6 mg/kg.

Effect of seminal plasma cholesterol and triacylglycerides concentrations and sperm morphology on semen freezability in domestic cats (Felis silvestris catus)

There is scarce information about the effect of sperm morphology and seminal plasma composition on cat semen freezability. Thus, this study aims to assess the effect of cat sperm morphology and seminal plasma cholesterol (CHOL) and triacylglyceride (TAG) concentrations on sperm post-thaw survival. Ejaculates (n = 49) were evaluated, and seminal plasma was separated and frozen until CHOL and TAG concentrations were measured. The sperm pellet was diluted in a tris-based egg yolk extender, frozen (n = 38), or processed for sperm ultrastructure study (n = 11). Abnormalities recorded were abnormal head shape and size, detached heads, knobbed or ruffled acrosomes, eccentric mid-piece insertion, proximal and distal cytoplasmic droplets, folded and coiled tails, and Dag defect. Ultramicroscopic evaluation detected several sperm abnormalities in fresh semen and some sperm damage in frozen semen. Seminal plasma lipids components were positively correlated with post-thaw motility and acrosome integrity. Higher freezability indices for motility and acrosome integrity were observed in frozen-thawed semen with high seminal plasma CHOL and TAG concentrations. No freezability differences were observed between teratozoospermic and normozoospermic ejaculates. Our results showed that even when seminal plasma was removed before cryopreservation, sperm survival after thawing was significantly higher in samples with high seminal plasma CHOL and TAG concentrations, indicating a rapid adherence to these compounds to the sperm plasma membrane, protecting sperm cells from temperature changes. Nevertheless, there were no differences in sperm freezability by sperm morphology.

Quantitative metabolomic analysis of yolk granules from different poultry eggs

A systematic comparison of the nutrient composition of yolk granules from different poultry egg sources may provide a reference for the development of nutritionally balanced foods with high protein, low fat, and low cholesterol content. The metabolomic profiles of chicken, duck, and quail egg yolk granules were analysed quantitatively using UPLC-MS/MS. A total of 820 metabolites were identified, with amino acids and their metabolites (232), glycerophospholipids (121), and organic acids and their derivatives (96), representing the three most abundant metabolite classes in egg yolk granules. The quantitative results demonstrated that amino acids and their metabolites, as well as glycerophospholipids (GP), exhibited significant differences among the three egg yolk granules. A total of 13 coenzymes and vitamins were identified in the three egg yolk granules, with the majority belonging to the B vitamins and their derivatives. A total of 11 bile acids were identified in the three egg yolk granules, including four primary and seven secondary bile acids. A total of 20 significantly different metabolites were preliminarily identified as potential markers for the differentiation of poultry egg yolk granules. This information provides crucial insights into the nutritional composition of egg yolk granules from diverse sources.

Cinnamon-mediated nano emulsion and its cryogenic activity on ROS-affected human sperm—A short study

Oil-mediated nano emulsion, a more advanced technology than other commercial extenders, will protect spermatozoa for extended periods against ROS and cryo injuries. The study is designed to elucidate the most suitable extender to preserve infertile subjects' sperm cells against ROS damage. This is a significant step forward for the andrology society, as it introduces the use of a nano emulsion extender (natural oil extract) for the first time, particularly for those who are undergoing urology-related defects. The study involved forty-four (44) infertile subjects with smoking habits and forty-two (42) fertile subjects without smoking habits, as per CASA guidelines. Semen preservatives (glycerol and egg yolk citrate), along with our naturally derived nano emulsion components (CN, EN, and EL), were prepared and used to preserve the semen sample for 24 hours. Standard semen parameters (morphology, viability, and integrity), ROS, and sperm acrosome state by staining were measured before and after cryopreservation. The results indicated that the morphology and motility of sperm features were better maintained in the CN-oil-mediated nano emulsion than in other emulsions, and ROS-induced DNA damage was reduced.

Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

In this study, two types of microgel particles from egg yolk components were prepared by combining enzymatic hydrolysis with high-pressure homogenization (HPH), and their differences in physicochemical properties, foaming properties, and microstructure were compared. Results showed that the particle size of both types of microgel particles had decreased from 2744.07 ± 408.26 nm (egg yolk, EY) to 144.97 ± 3.19 nm (PLA2 hydrolyzed egg yolk microgel particles, PYM) and 535.07 ± 46.07 nm (egg yolk microgel particles hydrolyzed by PLA2, YMP), from 736.24 ± 34.61 nm (EG) to 182.76 ± 4.12 nm (PLA2 hydrolyzed egg yolk granules microgel particles, PGM) and 443.98 ± 27.09 nm (egg yolk granules microgel particles hydrolyzed by PLA2, GMP). Besides, their interfacial adsorption abilities were significantly improved, reflected in the increase values in overrun, from161.90 % ± 9.84 % (EY) to 269.64 % ± 16.73 % (PMY) and 307.20 % ± 16.09 % (YMP), from 189.21 % ± 5.02 % (EG) to 280.38 % ± 36.05 % (PGM) and 261.91 % ± 34.03 % (GMP). Their structural properties showed higher stabilities after treatments. When the microgel particles are applied to cakes, the specific volume was increased from 2.05 ± 0.1 mL/g (EY) to 2.25 ± 0.13 mL/g (PYM) and 2.45 ± 0.03 mL/g (YPM), and from 2.00 ± 0.09 mL/g (EG) to 2.51 ± 0.13 mL/g (PGM) and 2.75 ± 0.21 mL/g (GMP), respectively. The hardness and chewiness were reduced with both types of microgel particles from egg yolk components, which indicated their potential value as edible foam stabilizers in the baking industry.

On-Line Detection Method of Salted Egg Yolks with Impurities Based on Improved YOLOv7 Combined with DeepSORT.

Salted duck egg yolk, a key ingredient in various specialty foods in China, frequently contains broken eggshell fragments embedded in the yolk due to high-speed shell-breaking processes, which pose significant food safety risks. This paper presents an online detection method, YOLOv7-SEY-DeepSORT (salted egg yolk, SEY), designed to integrate an enhanced YOLOv7 with DeepSORT for real-time and accurate identification of salted egg yolks with impurities on production lines. The proposed method utilizes YOLOv7 as the core network, incorporating multiple Coordinate Attention (CA) modules in its Neck section to enhance the extraction of subtle eggshell impurities. To address the impact of imbalanced sample proportions on detection accuracy, the Focal-EIoU loss function is employed, adaptively adjusting bounding box loss values to ensure precise localization of yolks with impurities in images. The backbone network is replaced with the lightweight MobileOne neural network to reduce model parameters and improve real-time detection performance. DeepSORT is used for matching and tracking yolk targets across frames, accommodating rotational variations. Experimental results demonstrate that YOLOv7-SEY-DeepSORT achieves a mean average precision (mAP) of 0.931, reflecting a 0.53% improvement over the original YOLOv7. The method also shows enhanced tracking performance, with Multiple Object Tracking Accuracy (MOTA) and Multiple Object Tracking Precision (MOTP) scores of 87.9% and 73.8%, respectively, representing increases of 17.0% and 9.8% over SORT and 2.9% and 4.7% over Tracktor. Overall, the proposed method balances high detection accuracy with real-time performance, surpassing other mainstream object detection methods in comprehensive performance. Thus, it provides a robust solution for the rapid and accurate detection of defective salted egg yolks and offers a technical foundation and reference for future research on the automated and safe processing of egg products.