Effect of acetic acid pretreatment on flavored duck egg products

• 1、School of Food Science and Technology,Jiangnan University,Wuxi 214122

Abstract：This research proposed a new method for processing flavored duck egg products. The effects of different acetic acid pretreatment time on the physicochemical properties and sensory quality of egg products during pickling were studied. The fresh duck eggs were pretreated with 5% acetic acid and then marinated in a mixed solution of sodium hydroxide, salt and spices. The results showed that eggshell treated with 5% acetic acid had lower thickness and larger pore, which promoted the penetration of alkali, salt and spice into the duck egg. The penetration amount of the alkali and salt has a significant influence on the viscosity, texture property and color of egg white and the hardening rate of egg yolk. As a result, the sensory quality of the egg products was influenced. Considering the permeation rate and the quality of egg products, duck eggs were marinated in a mixed solution of 2% sodium hydroxide, 15% salt, 3% black tea and 2% compound spice for 6 days after treating with 5% acetic acid for 60 minutes. Compared with the processing method without pretreatment with acetic acid, the pickling cycle was shortened from 12 days to 6 days, and the flavor of egg products was also significantly improved.

Keywords： Egg products Acetic acid pretreatment Permeation rate Egg shell