Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology |
Sun, Naxin
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology)
Liu, Huiping (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Zhang, Xiaowei (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Wang, Hongni (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Liu, Shaojuan (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Chen, Pei (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Yu, Weijie (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) Liu, Kai (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology) |
1 | Abdel-Nour N, Ngadi M, Prasher S, Karimi Y. 2011. Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy. Food Bioprocess Tech 4:731-736. DOI |
2 | AOAC 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA. |
3 | Bampi M, Domschke NN, Schmidt FC, Laurindo JB. 2016. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT-Food Sci Technol 74:26-33. DOI |
4 | Barat JM, Grau R, Ibanez JB, Fito P. 2005. Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting. Meat Sci 69:201-208. DOI |
5 | Benjakul S, Visessanguan W, Ishizaki S, Tanaka M. 2001. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. J Food Sci 66:1311-1318. DOI |
6 | Benjakul S, Seymour TA, Morrissey, MT, An H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J Food Sci 62:729-733. DOI |
7 | Brickley CA, Auty MAE, Piraino P, McSweeney PLH. 2007. The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. J Food Sci 72:C483-C490. DOI |
8 | Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophys 82:70-77. DOI |
9 | Corzo O, Bracho N, Marjal J. 2006. Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration. J Food Eng 75:21-26. DOI |
10 | Deumier F, Trystram G, Collignan A, Guedider L, Bohuon P. 2003. Pulsed vacuum brining of poultry meat: Interpretation of mass transfer mechanisms. J Food Eng 58:85-93. DOI |
11 | Ganasen P, Benjakul S. 2010. Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations. LWT-Food Sci Technol 43:77-85. DOI |
12 | Ganasen P, Benjakul S. 2011. Chemical composition, physical properties and microstructure of pidan white as affected by different divalent and monovalent cations. J Food Biochem 35:1528-1537. DOI |
13 | Kaewmanee T, Benjakul S, Visessanguan W. 2011. Effect of NaCl on thermal aggregation of egg white proteins from duck egg. Food Chem 125:706-712. DOI |
14 | Hofmeister LC, Souza JAR, Laurindo JB. 2005. Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese. LWT-Food Sci Technol 38:379-386. DOI |
15 | Ji L, Liu HP, Cao CL, Liu PW, Wang H, Wang H. 2013. Chemical and structural changes in preserved white egg during pickled by vacuum technology. Food Sci Technol Int 19:123-131. DOI |
16 | Kaewmanee T, Benjakul S, Visessanguan W. 2009. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chem 112:560-569. DOI |
17 | Laca A, Paredes B, Diaz M. 2010. A method of egg yolk fractionation. Characterization of fractions. Food Hydrocoll 24:434-443. DOI |
18 | Lopez-Fandino R, Recio I, Ramos M. 2007. Egg-protein-derived peptides with antihypertensive activity. Springer Berlin Heidelberg, Berlin. pp 199-211. |
19 | Meng Y, Xu K, Chen J. 2010. Preliminary study on physicochemical properties and microbial safety of Pinghu Zao-egg. China Poult 32:36-39. |
20 | Mine Y. 1995. Recent advances in the understanding of egg white protein functionality. Trends Food Sci Technol 6:225-232. DOI |
21 | Robinson HW, Hogden CG. 1940. The biuret reaction in the determination of serum proteins. 1. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration. J Biol Chem 135:707-725. |
22 | Schmidt FC, Carciofi BAM, Laurindo JB. 2008. Salting operational diagrams for chicken breast cuts: Hydration-dehydration. J Food Eng 88:36-44. DOI |
23 | Wang F, Zhang XY, Stephanie C, Zhang LD. 2011. FTIR analysis of protein secondary structure in Cheddar cheese during ripening. Spectrosc Spect Anal 31:1786-1789. |
24 |
Sun Y, Hayakawa S. 2001. Thermally induced aggregates in mixtures of |
25 | Van der Plancken I, Van Loey A, Hendrickx ME. 2006. Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study. J Food Eng 75:316-326. DOI |
26 | Wall JS. 1971. Disulfide bonds. Determination, location, and influence on molecular properties of proteins. J Agric Food Chem 19:619-625. DOI |
![]() |