Oil exudation and histological structures of duck egg yolks during brining.

Changes in oil exudation and histological structures of salted duck egg yolks during brining up to 5 wk were investigated. During brining, the salt contents of albumen, exterior yolk (hardened portion), and interior yolk (soft or liquid portion) gradually increased accompanied by slight decreases in moisture content. The hardening ratio of salted egg yolks increased rapidly to about 60% during the first week of brining and then reached 100% at the end of brining. After brining, part of the lipids in salted egg yolk became free due to the structural changes of low-density lipoprotein induced by dehydration and increase of salt content, and more free lipids in salted egg yolk were released after the cooking process. With the brining time increased up to 5 wk, the outer region of the cooked salted yolk gradually changed into dark brown, brown, orange, and then dark brown, whereas the center region changed into light yellow, yellow, dark yellow, and then yellow again. The microstructures of cooked salted egg yolks showed that the yolk spheres in the outer and middle regions retained their original shape, with some shrinking and being packed more loosely when brining time increased, and the exuded oil filled the space between the spheres. Furthermore, the yolk spheres in the center region transformed to a round shape but still showed granulation after 4 wk of brining, whereas they were mostly disrupted after 2 to 5 wk of brining. One of the most important characteristics of cooked salted egg yolks, gritty texture, contributed to oil exudation and granulated yolk spheres were observed at the brining time of 4 wk.

Effect of pretreatment of hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting.

Tilapia meat pastes were subjected to pretreatments of hydrostatic pressure (50 to 300 MPa/4 degrees C/60 min) followed by setting (50 degrees C/60 min) with or without subsequent cooking (90 degrees C/20 min) to investigate the changes of rheological properties, gel-forming ability, whiteness, and protein solubility of gels. The gel by setting only as the control was elastic, rigid, and mainly constituted by covalent bonds. The gel by pretreatments of 50 MPa was similar to the control. A 100-MPa pretreatment induced a viscous and soft gel with mainly noncovalent bonds. The 200-MPa pretreatment produced a gel with strongest breaking force and strain compared with all the treatments in this study; moreover, the gel was mainly constituted by hydrogen bonds. A gel induced by a 300-MPa pretreatment was the most viscous. Via subsequent cooking (90 degrees C/20 min), all the gels became more rigid and elastic except that induced by a 100-MPa pretreatment.