Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compa...

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Bibliographic Details
Main Authors: Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2024-09-01
Series:Food Physics
Subjects:
Temperature control
Preserved egg
Gelling properties
Flavor quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2950069924000033
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http://www.sciencedirect.com/science/article/pii/S2950069924000033

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