Poultry Science,
Journal Year:
2024,
Volume and Issue:
103(12), P. 104358 - 104358
Published: Sept. 26, 2024
In
order
to
mitigate
the
risk
of
cardiovascular
diseases
associated
with
excessive
saturated
fatty
acid
intake,
utilizing
high
internal
phase
emulsions
(HIPEs)
as
a
substitute
for
animal
fat
in
producing
high-quality
fat-substituted
meat
products
is
an
ideal
approach.
This
study
involves
preparation
glycosylation
egg
white
protein
(EWP)
through
saccharification
at
temperatures
presence
fructooligosaccharides
(FO).
The
resulting
glycation
EWP
were
employed
create
colloidal
particles,
forming
HIPEs,
which
further
utilized
induce
formation
HIPEs
gels
(HIPEs-Gs).
investigated
effects
substituting
different
ratios
(25%,
50%,
75%,
and
100%)
HIPEs-Gs
on
gel
properties
flavor
characteristics
sausages.
Results
showed
that,
compared
control
group,
significantly
improved
properties,
cooking
yield,
G'
sausages,
while
substitution
yielded
negative
effects.
Low-field
nuclear
magnetic
resonance
results
also
demonstrated
that
adding
water
oil
distribution
sausage
batter,
enhancing
protein's
binding
capacity
water.
Scanning
electron
microscope
revealed
led
denser
network
smaller
pores,
effectively
"locking
in"
more
Analysis
volatile
compounds
indicated
accelerated
release
aromatic
compounds,
alkanes,
sulfides,
lipids
when
was
substituted
HIPEs-Gs.
Electronic
tongue
analysis
suggested
reduced
response
values
umami
saltiness.
conclusion,
HIPEs-Gs,
using
improves
quality
Poultry Science,
Journal Year:
2025,
Volume and Issue:
unknown, P. 105084 - 105084
Published: March 1, 2025
Preserved
duck
egg
yolk
(PEY)
can
be
divided
into
a
solidified
outer
layer
(S-PEY)
and
liquid
inner
core
(L-PEY)
during
the
middle-later
stages
of
alkaline
pickling.
The
differences
among
PEY,
S-PEY,
L-PEY
were
systematically
investigated
using
property
characterization,
nutrient
determination,
lipidomics
analysis.
results
demonstrated
that
exhibited
more
vivid
red-yellow
color,
with
higher
total
protein,
lipid,
phosphorus
contents
compared
to
S-PEY.
Conversely,
pH,
moisture,
sodium
in
S-PEY
than
L-PEY.
Quantitative
analysis
revealed
possessed
significantly
lipid
abundance
19
subclasses
(551
molecules)
being
notably
abundant
Phospholipids
most
significant
differential
abundance,
phosphatidylethanolamines
(PE)
phosphatidylcholines
(PC)
19.6
13.6
times
greater
those
respectively.
These
findings
indicated
pickling
procedure
resulted
substantial
migration
yolk,
particularly
case
phospholipids.
provide
novel
insights
processing
mechanism
preserved
yolk.
