LU505916B1 - Marker for sliming of salted egg yolks and application thereof - Google Patents

Marker for sliming of salted egg yolks and application thereof Download PDF

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LU505916B1
LU505916B1 LU505916A LU505916A LU505916B1 LU 505916 B1 LU505916 B1 LU 505916B1 LU 505916 A LU505916 A LU 505916A LU 505916 A LU505916 A LU 505916A LU 505916 B1 LU505916 B1 LU 505916B1
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egg yolks
salted
sliming
salted egg
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Jing Sun
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Animal Husbandry And Veterinary Inst Hubei Academy Of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
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    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract

Described is a marker for sliming of salted egg yolks and application thereof, and relates to the technical field of poultry egg processing. In the present invention, through researches, it is found that a high-density lipoprotein can serve as a marker for detecting a sliming status of the salted egg yolks, and can be used for judging a dynamic situation of the sliming status of the salted egg yolks. A detection result can provide a basis for processing enterprises to develop a plan for processing the salted egg yolks, and quality and taste of the salted egg yolks can be improved. Adding an antioxidant in a pickling process of salted eggs can improve sliming and deterioration phenomena of the salted egg yolks that the salted egg yolks become small in particles, become soft in texture and become poor in elasticity.

Description

MARKER FOR SLIMING OF SALTED EGG YOLKS AND APPLICATION THEREOF
LU505916
TECHNICAL FIELD
The present invention relates to the technical field of poultry egg processing, and particularly relates to a marker for sliming of salted egg yolks and application thereof.
BACKGROUND
Salted duck eggs are usually pickled at 20°C to 25°C. Before the Dragon Boat Festival or the
Mid Autumn Festival every year, processing enterprises often use a manner of raising a pickling temperature to shorten a pickling period in order to quickly prepare goods. However, the temperature is one of the important factors affecting biochemical reactions, and activity of enzymes such as lipase and protease is extremely sensitive to temperature changes. Studies have shown that the temperature can also affect pH values of egg whites and egg yolks, as well as strength of egg yolk membranes. When the temperature is above 30°C, strength of dry substances, proteins, fibres and the egg yolk membranes in egg yolks significantly reduces, and viscosity of the egg yolks also changes with an increase of the temperature. In the prior art, in order to achieve the purpose of rapid pickling, the pickling temperature is generally raised to 30°C or above, and even as high as 45°C sometimes, which may lead to a decrease in quality of the salted eggs, such as too salty egg whites, yellowing egg whites, and thin and soft egg yolks.
There are also reports that the salted eggs may experience such phenomenon of sliming of egg yolks during storage, as shown in FIG. 1.
As shown in FIG. 2, it is found under 500-multiple and 1000-multiple visual fields of a field emission scanning electron microscopy that particles of normal salted duck egg yolks (NSSEY) are dehydrated and defatted, showing a shrunken state, and the particles of the egg yolks are large in size and dispersedly arranged; but the particles of slimed salted duck egg yolks (SSEY) significantly become smaller, are intensively arranged, and become smooth in surface. Moreover, the slimed salted egg yolks have a darker colour, showing a darker orange brown colour, with a trend of pH shifting from neutral to weakly acidic of the salted egg yolks. Meanwhile, hardness, elasticity, adhesion, cohesion and chewiness of the slimed salted egg yolks are significantly lower than those of the normal salted egg yolks, seriously affecting quality and taste of the salted eggs.
However, reasons for the decrease in the quality of the salted eggs caused by raising the pickling temperature are still unclear, which leads to the inability to fundamentally solve the phenomenon of sliming of the salted egg yolks and the inability to ensure the quality of the salted eggs.
SUMMARY
The present invention provides a marker for sliming of salted egg yolks and application thereof, and aims to solve problems existing in the above background art.
In order to realize the technical purposes mentioned above, the present invention mainly 505916 adopts the following technical solution: in a first aspect, the present invention discloses application of a high-density lipoprotein as a marker for detecting a sliming status of salted egg yolks.
In some specific embodiments, the high-density lipoprotein is selected from one or more of subunit apolipoprotein C3, apolipoprotein H, apolipoprotein A1 and apolipoprotein A4.
In a second aspect, the present invention discloses a kit for detecting a sliming status of salted egg yolks, wherein the kit contains a reagent capable of quantitatively detecting an oxidation degree of the high-density lipoprotein.
Further, the kit contains a reagent capable of quantitatively detecting lipid metabolism and oxidation products of the high-density lipoprotein.
Further, the lipid metabolism and oxidation products of the high-density lipoprotein include primary lipid oxidation products represented by a conjugated diene value (CDA), and/or secondary lipid oxidation products represented by malondialdehyde (MDA).
In a third aspect, the present invention discloses application of a kit according to the second aspect in detection of a sliming status of salted egy yolks.
In a fourth aspect, the present invention discloses application of an antioxidant in prevention of a high-density lipoprotein from excessive oxidation to cause sliming of salted egg yolks.
In a fifth aspect, the present invention discloses a method for preventing sliming of salted egg yolks, wherein an antioxidant for preventing excessive oxidation of a high-density lipoprotein is added to salted eggs in a pickling process of the salted eggs.
In some embodiments, the antioxidant is one or more of alpha-lipoic acid, phytosterol and a rosemary extract.
Further, the antioxidant is a mixture of the alpha-lipoic acid, the phytosterol and the rosemary extract.
Compared to the prior art, the present invention has the following beneficial effects: in the present invention, it is found that the high-density lipoprotein can serve as a marker for detecting a sliming status of salted egg yolks, and can be used for judging a dynamic situation of the sliming status of the salted egg yolks. A detection result can provide a basis for processing enterprises to develop a plan for processing the salted egg yolks, and quality and taste of the salted egg yolks can be improved.
In the pickling process of the salted egg yolks, by adding the antioxidant to the salted egg yolks, a sliming phenomena of the made salted eggs that the salted egg yolks become small in particles, become soft in texture and become poor in elasticity can be improved. The alpha-lipoic acid, the phytosterol and the rosemary extract which are added are all natural antioxidants that are both fat soluble and water soluble, and they can quickly dissolve in egg whites (with a high moisture content) and egg yolks (with a high lipid content) in the pickling process of the salted eggs. Water in the egg yolks and the egg whites escapes out of the eggs along with pickling,
providing more space for infiltration of salt and the antioxidants. Such one-out and one-in of 505916 substances forms a dynamic balance in substance exchange of water-salt-antioxidants within the eggs, which can ensure that the antioxidants reach the egg yolks quickly and intervene in an excessive oxidation inhibition reaction of the egg yolks under high temperature stress earlier.
Meanwhile, unique aroma of the rosemary extract may mask fishy smell of duck eggs. The above antioxidant combination can also significantly reduce substances with fishy smell in egg products, for example, contents of hexanal and 1-octen-3-ol are reduced by 100% and 79.97%, respectively, and contents of heptanal, octanal, nonanal and capraldehyde are reduced by 100%, 70.37%, 51.43% and 42.11%, respectively. The above antioxidant combination also has a colour protecting effect, and can prevent yellow pigments such as beta-carotene and canthaxanthin in the egg yolks from oxidative disintegration due to high temperature stress.
BRIEF DESCRIPTION OF DRAWINGS
To describe the technical solutions of the embodiments of the present invention more clearly, the accompanying drawings needed to be used for describing the embodiments are briefly described below. Apparently, the accompanying drawings described below only show some embodiments of the present invention, and those of ordinary skilled in the art may further obtain other accompanying drawings from these accompanying drawings without making creative labour.
FIG. 1 is a visual comparison diagram of sections of a slimed salted egg yolk and a normal salted egg yolk;
FIG. 2 is microcosmic electron microscope diagrams of SSEY and NSSEY under 500-multiple and 1000-multiple magnification;
FIG. 3 is a clustering diagram of differential protein expression levels of NSSEY and SSEY;
FIG. 4 is a bubble diagram of KEGG enriched pathways of down-regulated proteins of NSSEY and SSEY;
FIG. 5 is a bubble diagram of KEGG enriched pathways of up-regulated proteins of NSSEY and
SSEY;
FIG. 6 is a comparison diagram of sensory states and sliming phenomena of sections of salted egg yolks with and without the addition of antioxidants, where A: with the addition of 0.3% alpha-lipoic acid; B: with the addition of 0.3% phytosterol; C: with the addition of a 0.3% rosemary extract, and D: a control without the addition of antioxidants;
FIG. 7 is a comparison diagram of sliming rates of salted egg yolks with and without the addition of antioxidants, where, A: with the addition of 0.3% alpha-lipoic acid; B: with the addition of 0.3% phytosterol; C: with the addition of a 0.3% rosemary extract; and D: a control without the addition of antioxidants; and
FIG. 8 shows diagrams of rheological properties of salted egg yolks with and without the addition of antioxidants, wherein:
FIG. 8A: is a change diagram of G' reflecting solid characteristics of samples; LU505916
FIG. 8B: is a change diagram of G" reflecting liquid characteristics of the samples;
FIG. 8C: is a change diagram of the ratio of G "and G" of loss angle tangent; and A: with the addition of 0.3% alpha-lipoic acid; B: with the addition of 0.3% phytosterol;
C: with the addition of a 0.3% rosemary extract, and D: a control without the addition of antioxidants.
DETAILED DESCRIPTION OF THE EMBODIMENTS
In order to facilitate a better understanding of the present application by those skilled in the art, an explicit and complete description of the technical solution in the present embodiment will be given below in conjunction with the accompanying drawings. Apparently, the described embodiments are only part of the present embodiments, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skilled in the art without making creative labour should fall within the scope of protection of the present application.
In response to the phenomenon of decreased quality of salted eggs caused by raising the pickling temperature, this experiment systematically studied changes in the composition of substances, such as the lipid oxidation degree and the protein degradation conditions.
Meanwhile, changes in the texture properties, rheological properties, particle size distribution and other properties of slimed egg yolks (i.e., SSEY) are also explored, to analyse reasons for the occurrence of sliming phenomenon of salted egg yolks under high temperature stress.
Specifically, the present invention discloses application of a high-density lipoprotein as a marker for detecting a sliming status of salted egg yolks.
In some specific embodiments, the high-density lipoprotein is selected from one or more of subunit apolipoprotein C3, apolipoprotein H, apolipoprotein A1 and apolipoprotein A4.
In a second aspect, the present invention discloses a kit for detecting a sliming status of salted egg yolks, wherein the kit contains a reagent capable of quantitatively detecting an oxidation degree of the high-density lipoprotein.
Further, the kit contains a reagent capable of quantitatively detecting lipid metabolism and oxidation products of the high-density lipoprotein.
Further, the lipid metabolism and oxidation products of the high-density lipoprotein include primary lipid oxidation products represented by a conjugated diene value (CDA), and/or secondary lipid oxidation products represented by malondialdehyde (MDA).
In a third aspect, the present invention discloses application of a kit according to the second aspect in detection of a sliming status of salted egg yolks.
In a fourth aspect, the present invention discloses application of an antioxidant in prevention of a high-density lipoprotein from excessive oxidation to cause sliming of salted egg yolks.
In a fifth aspect, the present invention discloses a method for preventing sliming of salted 99 0591 6 yolks, wherein an antioxidant for preventing excessive oxidation of a high-density lipoprotein is added to salted eggs in a pickling process of the salted eggs.
In some embodiments, the antioxidant is one or more of alpha-lipoic acid, phytosterol and a 5 rosemary extract.
Further, the antioxidant is a mixture of the alpha-lipoic acid, the phytosterol and the rosemary extract.
The present invention is further illustrated below in conjunction with specific embodiments, without being limited thereto.
Embodiment 1
In order to study a marker for detecting a sliming status of salted egg yolks, the application uses a Label-free quantitative proteome detection technology to quantitatively identify 244 kinds of proteins in the salted egg yolks. Compared with NSSEY, SSEY has 40 kinds of differential proteins having significantly up-regulated abundance, such as glycosylphosphatidylinositol specific phospholipase D, carboxypeptidase B, ApoA4 and vitronectin (FC > 1.2), 56 kinds of proteins having down-regulated abundance, such as small basic proteins, soluble proteins rich in cysteine domains, an apolipoprotein A1, an apolipoprotein C3, an apolipoprotein H and an apolipoprotein B100, where the apolipoprotein A1 and the like as constituent subunits of the high- density lipoprotein have a significantly down-regulated abundance in the SSEY, indicating that the high-density lipoprotein has a larger impact on the SSEY, as shown in Table 1 and FIG. 3.
The reason may be that the differential proteins in the SSEY increase abundance of the vitronectin through an ECM-receptor interaction pathway and a surface adhesion pathway in KEGG pathways, and the abundance of the apolipoprotein C3 and the apolipoprotein A1 is reduced through a glycosylphosphatidylinositol GPI anchored biosynthesis pathway, a PPAR signal pathway and a regulatory pathway of an actin cytoskeleton.
Table 1: Kinds and significance of differential apolipoproteins © Description ~~ FC pvalue log2FC Regulated Type Source
Apolipoprotein C3 2.38 0.01 1.25 Up-regulated High-density lipoprotein
Apolipoprotein H 1.61 0.01 0.69 Up-regulated High-density lipoprotein
Apolipoprotein B-100 1.33 0 0.41 Up-regulated Low-density lipoprotein
Apolipoprotein A1 Inf 0 Inf Up-regulated High-density lipoprotein
Apolipoprotein A4 0.61 0 -0.7 Down-regulated High-density lipoprotein
Therefore, the essence of sliming of the salted egg yolks is excessive oxidation of the high- density lipoprotein in the egg yolks under heat stress and salt stress, causing oxidative disintegration of the subunit apolipoprotein of the high-density lipoprotein, causing the texture of the egg yolks to become thin, soft and sticky, microscopic particles to become smaller and the water holding capacity to decrease. Controlling the oxidation degree of the salted egg yolks in the, 505916 pickling process can improve the quality of the salted egg yolks.
Through a search of the KEGG pathways, it was found that the differential proteins were involved in 13 KEGG pathways, as shown in FIG. 4 and FIG. 5. Among them, combined with pathways associated with changes in macroscopic properties of egg yolks and having significant representativeness, the KEGG pathways enriched in -log(p value) > 1 in down-regulated proteins (NSSEY < SSEY) include the ECM-receptor interaction pathway (map04512) and the surface adhesion pathway (map04510), as shown in FIG. 4, and the SSEY increases the abundance of vitronectin (Vn) through these two pathways; and the KEGG pathways enriched in -log (p value) > 1 in up-regulated proteins (NSSEY > SSEY) include the glycosylphosphatidylinositol (GPI) anchored biosynthesis pathway (map00563), the PPAR signal pathway (map03320) and the regulatory pathway of the actin cytoskeleton (map04810), as shown in FIG. 5, and the abundance of the glycosylphosphatidylinositol specific phospholipase D1, the apolipoprotein C3, the apolipoprotein A1 and gelatine is reduced.
Therefore, the high-density lipoprotein serves as the marker for detecting a sliming status of salted egg yolks.
Embodiment 2
During festivals such as the Dragon Boat Festival and the Mid Autumn Festival, enterprises often use a method of raising the pickling temperature or adjusting pressure (essentially raising the temperature) to quickly pickle salted eggs. However, raising the pickling temperature may cause the problem of serious sliming of the salted egg yolks, which not only affects appearance quality of the salted eggs, but also affects taste of the salted eggs.
The antioxidants are widely applied to food processing and have superior antioxidant properties. In the processing and storage processes, adding a natural antioxidant from animals and plants can effectively inhibit the oxidation probability of protein components and lipid components, wherein a common application of studies is in the aspects of colour retention of cured meat and water retention of fish gel, while application in the aspect of pickling eggs is rarely studied. During processing fermented Cantonese-style sausages, through lipid oxidation properties, it is found that a peroxide value, a TBA value, etc. are positively correlated with a fat content, indicating that a rancidity degree and a fat oxidation degree have a consistent change trend. The egg yolk polyphenol has 1,1-diphenyl-2-trinitrophenylhydrazine free radical DPPH, a hydroxyl free radical OH and a superoxide anion free radical O7 so as to have good scavenging ability; and the alpha-lipoic acid can have protein affinity through hydrogen bonding and hydrophobic interaction, etc. of a hydroxyl group contained therein and proteins (Xue H 2021).
Studies have shown that the alpha-lipoic acid can improve the antioxidant property, the gel property and the digestive property of egg white proteins (Xue H 2021), soy protein isolate, fibrillin, zein and other proteins. The alpha-lipoic acid also has good antibacterial properties. The phytosterol is a lipid antioxidant derived from plants. The phytosterol can be applied to feeds of 505916 laying hens, making the colour of the egg yolks be significantly darkened, the content of malondialdehyde in the egg yolks be significantly reduced, and the antioxidant properties of the egg yolks be improved. The rosemary extract also has corresponding antioxidant effects, is often added to foods or feeds, and has functions of inhibiting bacteria, resisting oxidation, and improving intestinal health in humans or animals. However, it has not yet been seen that the lipoic acid, the phytosterol and the rosemary extract are used as pickling additives for the salted eggs in the field of egg processing.
In order to prevent sliming of salted egg yolks, an antioxidant for preventing excessive oxidation of the high-density lipoprotein is added to salted eggs in a pickling process of the salted eggs. In the present application, three natural antioxidants, namely the alpha-lipoic acid (Group A), the phytosterol (Group B) and the rosemary extract (Group C) are added to a salted egg pickling agent to process the salted eggs. Impacts of the alpha-lipoic acid, the phytosterol and the rosemary extract on internal quality of the salted eggs, especially the texture properties, rheological properties and particle size distribution of the egg yolks are compared. Feasibility and operability of using the antioxidants to improve the internal quality of the salted egg yolks in salted egg processing are explored (the group without the addition of the antioxidants is recorded as the control group or Group D).
Table 2: Sensory evaluation criteria for the salted eggs tem ~~ Index ss
Cc 0 r e "Eggshell The eggshells are clean and intact, and free from obvious stains, ~~ 810 — (10 points) colored patches and cracks
The eggshells are intact and have a small quantity of colored patches 5-7
The eggshells form cracks due to expansion of contents, and have a small or 0-4 large quantity of colored patches
Egg After being boiled, the egg whites are intact, milky white, non-stick to the 20-30 whites eggshells, and free from a "honeycomb" phenomenon (20 Salted egg whites slightly change the colour and turn yellow, and are fresh 10-19 points) and tender, and free from honeycombs
Salted egg whites severely change the colour and turn yellow, with a hard 0-9 and brittle texture and honeycombs
Egg yolks The egg yolks have a strong coarse sand and particle texture, have no 25-30 (30 sliming, and have no obvious water seepage points)
© The egg yolks have a general sandy texture, and have no sliming or little 15-24 | 505946 sliming
Outer layer parts of the egg yolks have a sandy texture, and the egg yolks 5-14 are severe in sliming, and relatively thin in texture
The egg yolks have no sandy texture, and the entire egg yolks are hardened, 0-4 stiff, free from layering or similar to fresh eggs
Flavour Moderate salinity, with a unique salty flavour of salted eggs in the mouth 20-30 (30 Slightly high salinity, with a unique salty flavour of salted eggs in the mouth 10-19 points)
High salinity, astringent taste, with a rancidity taste due to excessive fat 0-9 oxidation, without the unique flavour of the salted eggs 1. Sensory quality evaluation of the salted eggs
The sensory scores of the four indexes including the eggshell, the egg white, the egg yolk and the flavour are shown in Table 3. Score values for each group: alpha-lipoic acid > rosemary extract > phytosterol > control, there are significant differences (p < 0.05), and no negative effects of the antioxidants on salted eggshells were observed; the salinity of the alpha-lipoic acid group and the salinity of the phytosterol group are suitable, there is no significant difference between the two groups, the salinity of the rosemary extract group and the salinity of the control group are slightly higher (25.00, 23.30), and the protein sense of the three groups, namely the alpha-lipoic acid group, the rosemary extract group and the phytosterol group, are significantly higher than that of the control group (p < 0.05); and there is a significant difference in egg yolk between the groups, most of the egg yolks of the control group have a sliming phenomenon, the sliming proportions of the alpha-lipoic acid group, the phytosterol group and the rosemary extract group are significantly reduced, the egg yolks of the alpha-lipoic acid group and the phytosterol group have a significant sparse and sandy texture, the egg yolks of the rosemary extract group have a strong sparse and sandy texture, but the oil generation content of the rosemary extract group is less than that of the alpha-lipoic acid group and that of the phytosterol group (p < 0.05). In terms of overall flavour, the salted eggs of the four groups have no unpleasant odour to humans, and have small differences.
Table 3: Sensory score situations of the salted eggs ~~ Aalphalippc TB Crosemary acid phytosterol extract D control © Eggshell 10.0040.00*° ~~ 10.00+0.00° ~~ 10.00+0.00° ~~ 9.80+0.00°
Egg white 28.50+0.50° 28.20+0.50° 25.00+0.50° 23.30+0.50°
Egg yolk 28.60+0.30° 28.00+0.30° 23.80+0.00° 20.20+0.20°
Flavour 27.30+0.70° 26.50+0.20° 26.30+0.10° 26.20+0.10°
Total score 94.40+0.38° 92.70+0.25° 85.10+0.15° 79.50+0.20° “Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05).
2. Observation of the sliming rate of the salted eggs
The quality of the salted eggs is largely determined by the quality of the salted egg yolks, and whether the salted egg yolks are slimed or not has a huge impact on the quality of the salted egg yolks. Whether the salted egg yolks are slimed or not and the sensory state of the salted egg yolks can be seen from FIG. 6, and the sliming rates counted through observation are shown in
Table 4 and FIG. 7. The addition of the antioxidant has a significant impact on the sliming rates, the sliming incidence rates of the egg yolks of the alpha-lipoic acid group, the rosemary extract group and the phytosterol group are obviously reduced compared with that of the control group (1.00%, 2.00%, 8.00%, control 52.00%)(p < 0.05). After the addition of the antioxidants, the sliming incidence rate can be significantly reduced to 1%. There are no reports on the impact of a pickling process on the sliming incidence rate of the salted eggs in existing research.
Table 4: Sliming incidence proportion and sliming mass ratio of the salted egg yolks ~~ Aalphalippc = B Crosemary acid phytosterol extract D control ~~ Slimingrate LL (/%k) 1.00+0° 2.00+0° 8.00+0P 52.00+1.00°
Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05). 3. Analysis of texture properties of the salted egg yolks
The determination results of the texture properties of each group of egg yolks, including hardness, elasticity and chewiness, are shown in Table 5. There is a rule that the three indexes including hardness, elasticity and chewiness of the alpha-lipoic acid group, the rosemary extract group and the phytosterol group are all significantly larger than those of the control group. There is a significant difference in chewiness between groups. Correlation results between the texture indexes are shown in Table 5. The elasticity, the hardness and the chewiness of the salted egg yolks have an extremely strong positive correlation, with r values of 0.99, 0.96 and 0.93, respectively. Whether sliming occurs or not has a significant impact on the texture of the egg yolks: correlations between the sliming incidence rate and the hardness, elasticity and chewiness are 0.96, 0.94 and 0.99, respectively, the sliming mass ratio, namely, the correlations between the degree of sliming and the hardness, elasticity and chewiness are 0.94, 0.90 and 0.99, respectively. The hardness, the elasticity and the chewiness of the egg yolks of the group D with frequent sliming and high degree of sliming are significantly lower than those of the egg yolks of the antioxidant groups. This indicates that adding the antioxidants has a significant impact on the texture properties of the salted egg yolks, and the kinds of the antioxidants also have a certain impact on the texture.
Table 5. Texture properties of the salted egg yolks ~~ Aalpha B Crosemay lipoic acid phytosterol extract D control ~ Hardness ofegg = LL LL yolks/N 8.300.067 6.59+0.18° 4.78+0.02° 4.16+0.02°
Elasticity of egg yolks 0.43+0.01# 0.35+0P 0.28+0° 0.22+0.01¢
Chewiness of egg yolks/g m 95.93+2.14° 52.41+0.87° 34.71+0.09° 32.07+0.17¢ “Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05). 4. Analysis of rheological properties of the salted egg yolks
Rheology can be used for describing flow performance and deformation performance of samples. Changes in G' reflect the elasticity characteristics of substances, i.e. solid characteristics, while G” reflects the viscous characteristics of the substances, namely, liquid characteristics, and the loss tangent is the ratio of G” to G'. The specific change situations are shown in FIG. 8AFIG. 8A, FIG. 8B and FIG. 8C in FIG. 8.
During scanning at variable temperature and constant frequency, as shown in FIG. 8A, when the temperature is not higher than 80°C, the G' of the salted egg yolks pickled with the addition of the antioxidants is generally higher than that of the control group. The salted egg yolks with the addition of the antioxidants shows more obvious elasticity characteristics, namely, a more-like solid nature property, at this stage, and the group with the addition of the alpha-lipoic acid is more obvious. After 80°C, G’ and G” of the control group rapidly increase, showing weaker thermal resistance, and denaturation is easier to occur at high temperatures. However, experiment groups with the addition of the antioxidants show relatively gentle changes and delayed rapid temperature rise, showing better thermal resistance. The rule is similar to that of aforementioned normal salted eggs, indicating that adding the antioxidants can effectively prevent the salted eggs from deteriorating to a sliming state, and the experiment group with the addition of the alpha-lipoic acid shows better effects. 5. Analysis of particle sizes of the salted egg yolks
The result of changes in particle size of different salted egg yolks is shown in Table 6, it can be seen from Table 6 that the particle sizes of the alpha-lipoic acid group, the rosemary extract group and the phytosterol group are significantly larger than that of the control group, and there is a significant difference. The salted eggs in the control group show a significant decrease in particle size due to their own degradation and depolymerization behaviours, while the salted eggs in the groups with the addition of the antioxidants have particle sizes close to those of normal salted eggs, and have larger particles. Through comparison, the salted eggs in the group with the addition of the alpha-lipoic acid have a state closer to that of normal salted eggs, and have effects better than those of groups with the addition of the rosemary extract and the phytosterol. LU505916
Table 6. Changes in particle sizes of different salted egg yolks ~~ Sample = Partileszenm PDI © Aalpha-lipoic acid ~~ 5422337055 0.370.088 00
B phytosterol 4852+62.05° 0.3+0.04°
C rosemary extract 4697+128.56° 0.51+0.02°
D control 3494 .67+22.98° 0.41+0.032°
Note: Different superscripts in the same column indicate the presence of significant differences (p < 0.05). 6. Analysis of chromatic values of the salted egg yolks
The determination results of the chromatic values L’, a’ and b” of the salted egg yolks are shown in Table 7. L’ value: alpha-lipoic acid > phytosterol > rosemary extract > control, this may be because egg yolks of the alpha-lipoic acid group, the rosemary extract group and the phytosterol group have more oil leakage, the brightness value due to reflection of oil droplets increases, and the more oil leaks, the more obvious the reflection is, and the larger the L" is.
The a” value reflects the degree to which the egg yolks turn red or green. The a’ value: alpha- lipoic acid > rosemary extract > phytosterol, the egg yolks of the alpha-lipoic acid group are the reddest, and the reason for the decrease in the a’ value may be that raising pickling temperature promotes deterioration and sliming development of the egg yolks, reducing the brighter red colour of the egg yolks. After the antioxidants are added, the sliming phenomenon of the egg yolks is alleviated and improved, the colour of the egg yolks changes from the deeper and darker colour of the group D to orange red, wherein the salted eggs in the group A have the highest brightness, the highest red value and the highest chromatic value, which may also be related to the fact that the alpha-lipoic acid protects pigments in the egg yolks from oxidative degradation, proving that the alpha-lipoic acid has excellent effects of promoting colour development of carotenoids and colour protection.
Table 7. Determination situation of chromatic values of the salted egg yolks
A alpha-lipoic acid B phytosterol C rosemary D control extract
Lr 72781122 66.78:0.17° 62.12:0.22° = 59.03+0.119 a* 14.30+0.05° 10.32+0.15° 10.26+0.06° 8.97+0.12° b* 54.30+0.11# 51.51+0.27° 47.99+0.45° 43.69+0.13°
AE 91.92+0.13° 84.97+0.35° 79.17+0.50° 73.99+0.21*
Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05). 7. Analysis of oxidation products of the salted egg yolks
Primary lipid oxidation products are represented by a conjugated dienoic acid value (CDA),
and secondary lipid oxidation products are represented by malondialdehyde (MDA). The results 505916 are shown in Table 8.
The CDA values of the salted egg yolks in the alpha-lipoic acid group and the phytosterol group with the addition of the antioxidants are decreased by more than 30% compared with that of the control group, indicating that a primary oxidation reaction of fat is inhibited to a certain extent, the inhibitory effect of the group A is better, and the delta CDA of the alpha-lipoic acid group and the delta CDA of the phytosterol group are significantly reduced by 37.50% and 31.25%, respectively compared with that of the control group (p < 0.05). There are two reasons for strong inhibition of lipid oxidation of the salted egg yolks by the alpha-lipoic acid. The first reason is good antioxidant properties of the alpha-lipoic acid itself, the second reason is the antibacterial properties of the alpha-lipoic acid for inhibiting microbial proliferation, and bacterial inhibition can reduce the consumption of nutrition components such as lipids and proteins in eggs during microbial growth. The vitamins present in the eggs can also have a synergistic effect with the antioxidant effect of the alpha-lipoic acid. The alpha-lipoic acid is easily soluble in water, has ahigh content in egg whites with a high water content, and is more capable of crossing egg whites to enter a junction area between the egg white and the egg yolk to exert the antioxidant effect than the phytosterol. Therefore, the alpha-lipoic acid can resist oxidation in an outer layer egg yolk, which is more affected by heat treatment. The phytosterol belongs to fat soluble ketocarotenoid with much lower water solubility than the alpha-lipoic acid. The phytosterol is transported to the egg yolks in virtue of a small quantity of lipids in the egg white. The phytosterol has good solubility in the egg yolk lipids and can exert antioxidant effects on the entire egg yolks.
The MDA values of the alpha-lipoic acid group and the phytosterol group are significantly lower than that of the group D, indicating that the alpha-lipoic acid and the phytosterol also have a good inhibitory effect on secondary oxidation. The MDA content of the alpha-lipoic acid group is lower than that of the phytosterol group, because the alpha-lipoic acid group has a high oil sand degree of the egg yolk and inhibits secondary lipid oxidation reactions, and storage tolerance of the salted egg yolks can be improved.
Combining primary oxidation products and stimulating oxidation products, the group A has lower primary oxidation products and higher secondary oxidation products. As the time of salt pickling progresses, duck eggs lose water due to salt precipitation, and water moves out of the eggs, so that infiltrating of the water soluble alpha-lipoic acid towards the insides of the eggs can be reduced, thereby affecting its inhibitory effect on secondary oxidation reactions. The conjugated double-bond long-chain structure of the phytosterol is easily oxidized, thereby obtaining biological antioxidant activity. The phytosterol can infiltrate into duck egg shells, membranes and egg whites along with movement of salt and water, and ultimately reach the egg yolks to exert their effects. The MDA value of the group C is not significantly increased compared with that of the control group (4.11%), and its inhibitory effect on lipid oxidation is not as good as that of the alpha-lipoic acid group and that of the phytosterol group (p > 0.05).
Table 8. Determination results of oxidation products of the salted egg yolks ~~ Aalphalipoicacid Bphytosterol C rosemary extract D control "CDA/% ~~ 0.010£0.00° 0.011+0.00° | 0.016000 ~~ 0.016x0.00°
ACDA/% -37.50+0.06° 31.25+0.05° 0.00° 0.00°
MDA/ (ug/g) 15.50+0.12° 11.81+0.06° 21.04+0.07¢ 20.21+0.138
AMDA/% -23.31+0.05° -41.56+0.03° 4.11+0.06° 0.008
Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05). 8. Analysis of changes in free fatty acids in the egg yolks
After 19 d of pickling of duck eggs with salt, the determination results of the kinds and contents of free fatty acids in the egg yolks are shown in Table 9. À total of 12 kinds of free fatty acids are detected, and the relative content of each fatty acid does not change significantly. Oleic acid is an unsaturated fatty acid with the highest content, accounting for 55.60%-57.80%, followed by a palmitic acid accounting for 22.76%-24.90%, and linoleic acid accounting for 7.45% -8.50%.
The total quantity of unsaturated fatty acids is: alpha-lipoic acid > phytosterol > control > rosemary extract, there are significant differences (p < 0.05) between the alpha-lipoic acid group and phytosterol group and the control group, while changes in unsaturated fatty acids of the rosemary extract group are not significant, and there are no significant differences (p > 0.05) between the alpha-lipoic acid group and the phytosterol group. For the salted egg yolks with the addition of the alpha-lipoic acid and the phytosterol for assisting in pickling with salt, there is a significant decrease in the oxidative degradation quantity of free fatty acids, and the change rule of free fatty acids is consistent with results of primary lipid oxidation products and secondary lipid oxidation products.
Table 9: Kinds and contents of free fatty acids in the salted egg yolks lois a d B phytosterol © rosemary D control
Myristic acid 0.41+0.03° 0.44+0.05P 0.48+0.05 0.41+0.02°
Myristoleic acid 0.04+0.00P 0.04+0.00° 0.05+0.00° 0.04+0.00¢
Palmitic acid 22.7610.12° 23.910.22° 24.90+0.628 24.30+0.21°
Palmitoleic acid 3.17+0.02° 3.20+0.01P 3.35+0.12° 3.35+0.06°
Stearic acid 4.5110.04° 4.44+0.04° 4.37+0.14° 4.44+0.02°
Oleic acid 58.94+0.068 57.8+0.05° 55.60+0.059 57.2+0.06°
Linoleic acid 7.66+0.05° 7.67+0.01° 8.50+0.137 7.45+0.01° alpha-linolenic acid 0.33+0.01P 0.32+0.02° 0.34+0.01# 0.30+0.02°
Cis-11-eicosenoic acid 0.38+0.01° 0.41+0.02° 0.47+0.02° 0.39+0.01P
Cis-11,14,17-eicosatrienoic acid 0.16+0.01P 0.17+0.01P 0.18+0.01# 0.18+0°
Cis-8,11,14-eicosatrienoic acid 1.44+0.02° 1.32+0.01° 1.49+0.02° 1.63+x0.08°
"Cis-4,7,10,13,16,19-docosahexaenoic ~~ acid 0.18+0.01° 0.21+0.02° 0.20+0.01# 0.21+0.018 LU505916
Total quantity of saturated fatty acids 27.69+0.07* 28.80+0.08° 29.70+0.05? 29.10+0.08°
Total quantity of unsaturated fatty acids 72.310.078 71.110.342 70.20+0.12° 70.79+0.23°
Total quantity of monounsaturated fatty acids 62.54+1.1198 61.40+0.94° 59.50+0.24P 61.00+1.21°
Total quantity of polyunsaturated fatty acids 9.77+0.06° 9.71+0.24° 10.7+0.142 9.79+0.45°
Note: Different superscripts in the same row indicate the presence of significant differences (p < 0.05).
From the above analysis, it can be concluded that: (1) Adding the alpha-lipoic acid, the phytosterol and the rosemary extract during pickling the salted eggs does not affect the maturation period of the salted eggs (19 d), but the sliming rate of the egg yolks is significantly reduced (1%-6%, 2%-5%, 8%-15%, control 50%-56%), and the hardness, the elasticity and the chewiness of the egg yolks are significantly reduced. Compared with the control group, the alpha-lipoic acid group and the phytosterol group can reduce the ratio of a primary lipid oxidation product, namely the conjugated dienoic acid, by 37.50% and 31.25%, respectively, and reduce the content of a secondary oxidation product, namely malondialdehyde, by 23.31% and 41.56%, respectively (p < 0.05). The impact of the rosemary extract is not significant (p > 0.05). The kinds of free fatty acids of the egg yolks remain basically unchanged, but the relative content is slightly changed: the total quantity of unsaturated fatty acids, the content of oleic acids and linoleic acids of the alpha-lipoic acid group and the rosemary extract group are significantly increased compared with those of the control group, while there are no significant differences between the rosemary extract group and the control group. Overall, the sensory quality of the egg yolks is significantly improved compared with that of the control group, and the egg yolks have an orange red colour. A lipid oxidative decomposition degree of the egg yolks caused by salt pickling and increased pickling temperatures is inhibited to a certain extent. Taking both cost and improvement of internal quality of the salted eggs into overall consideration, 0.3% of alpha-lipoic acid can be preferentially selected to be added to a pickling solution to assist in pickling. (2) The egg yolk hardness, elasticity and chewiness of the egg yolks of the groups with the addition of the antioxidants are significantly lower than those of the control group; through scanning the rheological properties at 20°C-121°C and in a 0.1 Hz mode, it is found that the G' of the salted egg yolks with the addition of the antioxidants is significantly increased compared with that of the control, showing a phenomenon of elasticity enhancement, the alpha-lipoic acid group is particularly prominent, and an average particle size and PDI also exhibit similar rules. It can be seen that adding the antioxidants can improve a sliming phenomenon of the salted egg yolks which become small in particles, become soft in texture and become poor in elasticity. LU505916
It should be noted that the terms "include", "including", or any other variation thereof herein are intended to encompass non-exclusive inclusions, such that a process, method, item or device that includes a series of elements does not include only those elements, but may include other elements that are not explicitly listed, or may also include elements inherent to such process, method, item or device. Without further limitations, the elements defined by the statement "including one..." do not exclude the existence of other identical elements in the process, method, item or device that includes the elements.
The above-mentioned embodiments are only used to illustrate the technical solution of the present invention, not to act as a limitation; although the present invention is described in detail with reference to the foregoing embodiments, those of ordinary skilled in the art should understand that: it is still possible to modify the technical solution documented in the foregoing embodiments, or to make equivalent substitutions for part of the technical features therein; and these modifications or substitutions do not make the essence of the corresponding technical solution deviate from the spirit and the scope of the technical solution described by the embodiments of the present invention.

Claims (10)

1. Application of a high-density lipoprotein as a marker for detecting a sliming status of salted egg yolks.
2. The application according to claim 1, wherein the high-density lipoprotein is selected from one or more of subunit apolipoprotein C3, apolipoprotein H, apolipoprotein A1 and apolipoprotein A4.
3. A kit for detecting a sliming status of salted egg yolks, wherein the kit contains a reagent capable of quantitatively detecting an oxidation degree of a high-density lipoprotein.
4. The kit according to claim 3, wherein the kit contains a reagent capable of quantitatively detecting lipid metabolism and oxidation products of the high-density lipoprotein.
5. The kit according to claim 4, wherein the lipid metabolism and oxidation products of the high-density lipoprotein comprise primary lipid oxidation products represented by a conjugated diene value (CDA), and/or secondary lipid oxidation products represented by malondialdehyde (MDA).
6. Application of a kit according to claim 3 in detection of a sliming status of salted egg yolks.
7. Application of an antioxidant in prevention of a high-density lipoprotein from excessive oxidation to cause sliming of salted egg yolks.
8. A method for preventing sliming of salted egg yolks, wherein an antioxidant for preventing excessive oxidation of a high-density lipoprotein is added to salted eggs in a pickling process of the salted eggs.
9. The method for preventing sliming of salted egg yolks according to claim 8, wherein the antioxidant is one or more of alpha-lipoic acid, phytosterol and a rosemary extract.
10. The method for preventing sliming of salted egg yolks according to claim 9, wherein the antioxidant is a mixture of the alpha-lipoic acid, the phytosterol and the rosemary extract.
LU505916A 2023-02-28 2023-12-27 Marker for sliming of salted egg yolks and application thereof LU505916B1 (en)

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