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Research Article | Open Access

The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs

Hairu Zhang1, Zuyue Li1, Dong Uk Ahn2, Xi Huang1( )
Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Animal Science Department, Iowa State University, Ames, USA
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Abstract

This paper investigated the changes in the texture, flavor, nutrition, and digestive characteristics of soft-boiled and marinated eggs (SME) during pressurized heat treatment (PHT) at 121 ℃ and 125 kPa for 15, 30, and 45 min. Eggs were pre-cooked in boiling water for 5 min, cooled and peeled in cool water, and then immersed in the brine at 65 ℃ for 2 h to prepare marinated eggs. The results showed that the hardness of SME (121 ℃, 0 min) was the lowest, with the egg white and yolk hardness were 1 368.05 and 530.43 g, respectively. After 15 min of PHT, the hardness of egg white and yolk increased significantly to 2 077.54 and 1 492.75 g (P < 0.05). The relaxation time of non-fluidizable water and free water of egg yolk decreased after PHT. The electronic nose test clearly distinguished the flavor difference before and after PHT, and moderate lipid oxidation was helpful to form new flavors. The protein digestibility of the SME yolk was significantly higher than the PHT groups. Vitamin A content of the SME (0.24 mg/100 g) was 1.26 times higher than the 30 min PHT group. After 30 min heat treatment, the vitamin E content of egg yolk decreased by 7.88%, phosphatidylcholine (PC) and phosphatidylethanolamine (PE) decreased significantly from 2.02 and 1.52 g/100 g to 1.73 and 0.92 g/100 g, respectively. Low temperature group (SME) maintained higher levels of fat-soluble vitamins and lecithin in the egg yolk than PHT groups.

Keywords

marinated eggtexturepressurized heat treatmentflavorprotein digestibility

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Food Science of Animal Products
Volume 1 Issue 3,
September 2023
Article number: 9240026
DOI: 10.26599/FSAP.2023.9240026
Cite this article:
Zhang H, Li Z, Ahn DU, et al. The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs. Food Science of Animal Products, 2023, 1(3): 9240026. https://doi.org/10.26599/FSAP.2023.9240026

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Received: 22 June 2023
Revised: 12 July 2023
Accepted: 31 July 2023
Published: 14 September 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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