Abstract:

The salting process of egg yolk will produces moisture, protein and fat of characteristic changes that the quality of egg yolk will have a significant impact. The characteristic changes of salting process in egg yolk have discussed by texture profile、TG/DTA and electron microscope method. The results show that: egg yolk hardness increased as the reduction of moisture in the pre-salted egg yolk and the 17d at peak; the adsorbed water of 22d decreased to 0.628%, the hardness decreased because of changed with protein and egg yolk oil emulsion stability of the structure as the precipitation of egg yolk oil and the fracture of protein particles; the protein particles reduce a half and the egg yolk has softer mouth-feel.