Changes in lipid properties of duck egg yolks under extreme processing conditions

• Main Authors: Danhui Cao, Feng Feng, Chunhong Xiong, Jianke Li, Hui Xue, Ying Zhao, Yuting Wang, Yonggang Tu, Yan Zhao
• Format: Article
• Language: English
• Published: Elsevier 2021-07-01
• Series: Poultry Science
• Subjects: salt; salt-heat synergy; strong alkali; egg yolk; lipid
• Online Access: http://www.sciencedirect.com/science/article/pii/S0032579121001747

ABSTRACT: The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as high salt, high salt-heat synergy and strong alkali. The results showed that both the high salt and high salt-heat treatments resulted in the decrease of the moisture content and the increase of the oil exudation of egg yolks. The iodine value of the lipid extracted from salted egg yolks with or without heat treatment decreased. However, strong alkali treatment increased the moisture content of egg yolks, and the oil exudation increased at first and then decreased. The iodine value of the lipid obtained from preserved egg yolks showed an overall trend with first increase and then decrease, and the saponification value of the lipid got from preserved egg yolks was lower than the lipid got from the raw salted egg yolks. According to the conjugated diene acid value and thiobarbituric acid value, the lipid of egg yolks was oxidized to different degrees under the three processing conditions. At the end of pickling, the fatty acid content of the lipid acquired from egg yolks all increased. Therefore, all three extreme treatments significantly changed the lipid properties of duck egg yolks.