The influence of different factors on the salted duck eggs’ blackening yolk

Abstract

Abstract: The purpose of this paper is to analyze the causes of "black yolk" in salted duck eggs. The differences between the "black yolk" salted eggs and the different parts of normal salted eggs were compared to initially determine the factors associated with the formation of the "black yolk" and then further investigate the effects of these factors. The results showed that the higher the content of metal ions, the smaller the yolk chromaticity value and the darker the "black yolk". It was determined that the sulfide formed by ferrous ions in the yolk phosvitin (Pv) combined with S2- was the cause of the black yolk, and the degradation of cysteine desulfurization was an important source of yolk sulfur production. Microbial concentration, temperature and pH are important factors affecting the production of black yolk. The higher the bacterial load and curing temperature of duck eggs, the higher the black yolk rate; H2S can be produced in the pH range of 7.0-8.0, with the fastest gas production rate at pH 7.5. In conclusion, it can be assumed that the "black yolk" is caused by the discoloration reaction between sulfur and iron in the yolk, and the temperature and pH of the curing process as well as the bacterial load of the duck egg itself have a great influence on the "black yolk" phenomenon.

Key words: Duck eggs, proteus, hydrogen sulfide, discoloration reaction, proteomics

CLC Number:

TS253.1

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