Open Access Research Article Issue
The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs
Food Science of Animal Products 2023, 1 (3): 9240026
Published: 14 September 2023

This paper investigated the changes in the texture, flavor, nutrition, and digestive characteristics of soft-boiled and marinated eggs (SME) during pressurized heat treatment (PHT) at 121 ℃ and 125 kPa for 15, 30, and 45 min. Eggs were pre-cooked in boiling water for 5 min, cooled and peeled in cool water, and then immersed in the brine at 65 ℃ for 2 h to prepare marinated eggs. The results showed that the hardness of SME (121 ℃, 0 min) was the lowest, with the egg white and yolk hardness were 1 368.05 and 530.43 g, respectively. After 15 min of PHT, the hardness of egg white and yolk increased significantly to 2 077.54 and 1 492.75 g (P < 0.05). The relaxation time of non-fluidizable water and free water of egg yolk decreased after PHT. The electronic nose test clearly distinguished the flavor difference before and after PHT, and moderate lipid oxidation was helpful to form new flavors. The protein digestibility of the SME yolk was significantly higher than the PHT groups. Vitamin A content of the SME (0.24 mg/100 g) was 1.26 times higher than the 30 min PHT group. After 30 min heat treatment, the vitamin E content of egg yolk decreased by 7.88%, phosphatidylcholine (PC) and phosphatidylethanolamine (PE) decreased significantly from 2.02 and 1.52 g/100 g to 1.73 and 0.92 g/100 g, respectively. Low temperature group (SME) maintained higher levels of fat-soluble vitamins and lecithin in the egg yolk than PHT groups.

Open Access Research Article Issue
Effects of phosvitin phosphopeptide-Ca complex prepared by efficient enzymatic hydrolysis on calcium absorption and bone deposition of mice
Food Science and Human Wellness 2022, 11 (6): 1631-1640
Published: 18 July 2022

Phosvitin (PV) was treated with high-temperature, mild pressure (HTMP), and enzyme combination, and then phosvitin phosphopeptides-calcium (PPP-Ca) complexes were prepared. The low-calcium specific pathogen free-Kunming (SPF-KM) mice were used to determine the effect of PPP-Ca complexes on intestinal calcium absorption and their utilization for bone formation. The serum calcium content was the highest with the HTMP-Enz-PPP-Ca treatment (2.19 mmol/L), and it significantly down-regulated the abnormal elevation of serum alkaline phosphatase (AKP) caused by calcium deficiency. The low-calcium control group had the lowest calcium deposited to the femur (80.41 mg/g) and the lowest femur bone mineral density (BMD) (0.17 g/cm3), while HTMP-Enz-PPP-Ca significantly improved bone calcium content (94.33 mg/g) and BMD (0.29 g/cm3). The micro-computed tomography (MCT) images showed that the femur with the normal control, PV-Ca, and HTMP-Enz-PPP-Ca treatments had a more compact, complete, and thicker trabecular network than the low-calcium and CaCl2 treatments. These results indicated that the organic calcium (HTMP-Enz-PPP-Ca) promoted calcium absorption and bone deposition, and the effect of HTMP-Enz-PPP-Ca was better than the inorganic CaCl2.

total 2