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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
Korean J. Food Sci. An. 2018;38:291-301
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Naxin Sun, Huiping Liu*, Xiaowei Zhang, Hongni Wang, Shaojuan Liu, Pei Chen, Weijie Yu, and Kai Liu

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
Correspondence to: Huiping Liu
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
Tel: +86-13622098913 Fax: +86-22-60912587 E-mail: liuhuiping111@163.com
Received October 19, 2017; Revised January 24, 2018; Accepted January 29, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to 2.43×10-3 mol/L after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to 23.35×10-3 mol/L. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis.
Keywords : Zaodan, vacuum decompression technology, physical and chemistry properties, structural changes


June 2018, 38 (3)