Abstract：
Salted egg yolk (SEY) becomes easily \"muddy\" during storage, leading to a decrease in the quality of salted eggs. The mechanism of SEY mudding was studied in this paper. The results showed that SEY hydrogen proton binding decreased, and SEY water and lipid fluidity increased during storage. In addition, the degree of lipid oxidation and monounsaturated fatty acids in salted egg yolk lipids (SEYL) increased, and primary oxidation products and secondary oxidation products were formed. Moreover, the structure of SEY was degraded to release lipids and proteins, and these proteins and lipids were re-emulsified to form new aggregates. Finally, by PLS-DA modeling analysis, it was found that the content of ω-3 polyunsaturated fatty acids and phospholipids changed significantly after SEY became muddy. These results suggest that the muddiness of SEY can primarily be attributed to higher fluidity and protein-lipid re-emulsification, and secondarily to the oxidation of SEYL.
摘要：
咸蛋黄（SEY）在储存过程中很容易变得“泥泞”，导致咸蛋质量下降。本文研究了SEY混浊的机理。结果表明,SEY氢质子结合减少,SEY水和脂质流动性在储存过程中增加。此外,咸味蛋黄脂质（SEYL）中脂质氧化和单不饱和脂肪酸的程度增加，形成初级氧化产物和次级氧化产物。此外，SEY的结构被降解以释放脂质和蛋白质，这些蛋白质和脂质被重新乳化形成新的聚集体。最后,通过PLS-DA建模分析，发现SEY变得浑浊后，ω-3多不饱和脂肪酸和磷脂的含量发生了显着变化。这些结果表明，SEY的混浊主要归因于更高的流动性和蛋白质-脂质再乳化，其次是SEYL的氧化。
