Abstract: In order to enhance the pickling efficiency and quality of marinated eggs, pulsed pressure osmotic dehydration (PPOD) technology was used for pickling during the processing of marinated eggs in comparison with traditional atmospheric pressure pickling (control) in the present study. The effects of pressure, pulsation frequency (ratio of pressure-holding time to atmospheric pressure-holding time) and pickling time on the salt content of marinated eggs were investigated. According to the salt content, favorable pulsed pressure-pickling conditions were chosen. Then further studies were conducted to explore the effect of PPOD on the quality attributes of marinated eggs and the most favorable pulsed pressure pickling condition was obtained. The results showed that there was no significant difference (P > 0.05) in the salt content of egg white between marinated eggs processed by PPOD technology (4 min/8 min pulsation frequency, 9 h pickling time, and 50, 100, 150 or 200 kPa pressure) and traditional atmospheric pressure pickling for 24 h, indicating that PPOD technology required significantly shorter pickling time (reduced by 62.5%) when compared with the traditional pickling method. In addition, compared with the control group, PPOD technology increased the springiness, chewiness, and a* value of marinated egg white, and significantly reduced conjugated dienoic acid (CDA) and thiobarbituric acid (TBA) value (P < 0.05). Pressure below 100 kPa gave better retention of total fatty acid and docosahexaenoic acid (DHA) in marinated eggs. In order to save energy, 50 kPa pressure, 4 min/8 min pulsation frequency and 9 h picking time were proposed as the most favorable pulsed pressure pickling condition. The current work indicates PPOD technology can significantly improve the pickling efficiency and the quality of marinated eggs, which provides a scientific basis for the application of PPOD technology in pickling for marinated eggs.

Key words: pulsed pressure, pickling, quality, fatty acid, salt content, marinated egg