Fig 1.
Effects of different concentration of salt on moisture and salt content in the egg yolks and egg whites during salting.
(A) The moisture of the raw egg. (B) The moisture of the cooked egg. (C) The salt content of the raw egg. (D) The salt content of the cooked egg.
Fig 2.
Effects of different concentrations of salt on oil exudation in raw and cooked egg yolks during salting.
(A) Raw egg yolk. (B) Cooked egg yolk.
Fig 3.
Effects of different concentrations of salt on the pH values in egg yolks and egg whites during salting.
(A) Raw egg. (B) Cooked egg.
Fig 4.
Relationship between the shear rate and viscosity of the raw egg whites and yolks at different stages.
(A) Egg white 10% salt. (B) Egg white 15% salt. (C) Egg white 20% salt. (D) Egg white 25% salt. (E) Egg yolk.
Fig 5.
Effects of different concentrations of salt on the hardness and springiness of the raw egg yolks, cooked egg yolks, and egg whites during salting.
(A) The hardness of the raw yolks. (B) The springiness of the raw yolks. (C) The hardness of the cooked egg whites. (D) The springiness of the cooked egg whites. (E) The hardness of the cooked yolks. (F) The springiness of the cooked yolks.
Fig 6.
Effect of salting on the egg yolk microstructures.
Scanning electron micrograph (A, B) of cooked salted egg yolks in a 20% NaCl solution during salting. Micrographs (C, D) of the salted egg yolks in the four different brine solution concentrations for 35 days. Lower magnification (A, C): 500×f and higher magnification (B, D): 4000×f pictures.