Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs.

As the salting continued, the pH values of the raw and cooked egg whites showed a trend in which there was a significant decrease (P < 0.05), followed by a basically stable pH during the late stage of salting.

also in 53,322 other papers

As shown in Fig 5A and 5B , the raw salted egg yolks showed an increasing trend of hardness and an overall decreasing trend of springiness as the salting time and salt concentration increased.

also in 63,971 other papers

The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration.

also in 47,180 other papers

Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks.

also in 4,871 other papers