To improve the quality of salted quail eggs and solve the problem of excessive sodium content in salted eggs, we selected substitutes (K₂ CO₃ , CaCl₂ , MgCl₂ , ZnCl₂ , and FeC₆ H₅ O₇ ) to partially replace NaCl and study its effect on water migration, physicochemical properties, and textural characteristics. The low-field nuclear magnetic resonance technology (LF-NMR) was used to qualitatively analyze the moisture and proton content of quail eggs during the pickling process. The results showed that the relaxation curves of ZnCl₂ and FeC₆ H₅ O7 groups were significantly different from those of other groups. The bound water content of the ZnCl₂ group increased significantly, and FeC₆ H₅ O₇ made the binding degree of water closer. The Na⁺ of different substitute groups was determined by atomic absorption spectrometry; it was found that the permeation rate of NaCl in the curing process was in the following order: K₂ CO₃ > control group > MgCl₂ > FeC₆ H₅ O₇ > CaCl₂ > ZnCl₂ . Through the electronic tongue study and comparing the ripening period of salted quail eggs, it was found that the flavor and ripening time of salted quail eggs cured by ZnCl₂ and FeC₆ H₅ O₇ were not suitable for low-sodium pickling preparation. At the same time, CaCl₂ and MgCl₂ were suitable for low-sodium pickling and could improve the product quality. When using K₂ CO₃ , the substitution ratio can be reduced and two or more compound-curing agents can be formed with CaCl₂ and MgCl₂ , thus reducing the content of sodium salt in salted eggs. PRACTICAL APPLICATIONS: We simulated the metallic elements contained in the traditional black ash-salted eggs and salt mud coatings. By partial substitution of sodium chloride (NaCl) with different metal salts (K₂ CO₃ , CaCl₂ , MgCl₂ , ZnCl₂ , and FeC₆ H₅ O₇ ), we studied the effects of these metal salts on the physical and chemical properties, texture, and microstructure of quail eggs during the pickling process. Several suitable low-sodium substitutes were screened out to provide a theoretical foundation for the process optimization of low-sodium-salted quail eggs.

#	Concept	H-Index	Publications	Citations
1	Engineering	1	1	54
2	Aquaculture	1	1	54
3	Poultry Science	1	1	54

	Year	Citations

About

Top Concepts