Full
Outline
To optimize the spice-brine formulation and processing technology of Hainan selenium-enriched marinated eggs by single-factor and orthogonal experiments, and systematically analyse the influence of key factors on the sensory quality and textural properties of the marinated eggs.
The optimal formulation and processing conditions for the marinated eggs were determined using ranking tests in combination with a sensory scoring method. Textural profile analysis was performed with a texture analyzer to evaluate the textural parameters of the marinated eggs under different processing conditions.
The optimal spice-brine formulation for the marinated eggs was determined as follows: 1.50% of type I spices, 0.67% of type II spices, 4.00% granulated sugar, 1.60% salt and 5.50% light soy sauce. The marinated eggs prepared using this formulation exhibited a uniform brown color with a glossy surface. Sensory evaluation indicated a rich and harmonious aroma, moderate elasticity, and an appropriate level of saltiness and umami, demonstrating excellent overall sensory quality with the highest comprehensive score. The optimal processing conditions for the marinated eggs were established as follows:Marinating for 60 min, cooling naturally to room temperature, refrigerating at 4 ℃ for 12 h, followed by draining and drying at 60 ℃ for 60 min. Under these optimized conditions, the hardness and chewiness of the egg white were(1496.06±13.53) g and (1169.31±126.95) g, respectively, while the hardness and chewiness of the egg yolk were(317.11±2.34) g and (196.10±8.61) g, respectively. All textural parameters were significantly superior to those of non-marinated eggs (P<0.05).
This study effectively improves the sensory quality and texture properties of marinated eggs. It provides a standardized basis for the deep-processing industry of Hainan selenium-enriched eggs and offers key technical support for the large-scale and high-quality development of this industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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