Full
Outline
To optimize the processing technology of red mud roasted eggs and analyze their volatile flavor compounds.
This study adopted the mud-immersion method, used potassium chloride (KCl) to partially replace sodium chloride (NaCl) and red mud as an auxiliary material. The salt-mud concentration was controlled, and the pickling process was optimized through an orthogonal experiment to develop novel red mud roasted eggs. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS)were utilized to determine the volatile flavor compounds of the products.
The results showed that when the liquor addition was 0.6%, the KCl replacement was 7%, and the salt-mud concentration was 51%, the obtained products exhibited moderate saltiness, a high yolk oil exudation rate and the best sensory quality. GC-MS detection revealed that the relative contents of esters, alcohols and ketones increased after pickling, while the aldehyde components changed. Among them, hexanal, 1-octen-3-ol and furans were the primary flavor contributors. Furthermore, GC-IMS results demonstrated that before pickling, alcohols and straight-chain aldehydes were dominant, presenting a fresh and fruity fragrance; after pickling, esters and branched-chain aldehydes increased, which enhanced the ester and roasted aromas, resulting in a richer flavor profile.
The red mud pickling and roasting process effectively promotes lipid oxidation and the Maillard reaction within the eggs, which transforms the flavor from a light fragrance to a complex flavor. This study not only improves the defects of traditional salted eggs, such as high salt content and unstable quality, but also provides a valuable theoretical reference for the development and promotion of low-sodium and characteristic flavor egg products.
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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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