Research Progress on Utilization and Development of Salted Egg White
Salted egg is a kind of traditional food with a long history of processing in China,which has unique flavor and nutritional characteristics.The egg white of salted egg accounts for about 50％of the whole egg and contains a lot of high-quality protein,but because of its high salt content and high desalting cost,it is often abandoned so that it has not been fully explored and utilized,resulting in a great waste of high-quality protein resources.The development and utilization of salted egg white has great potential,and its high-value utilization is an important research direction and an urgent problem in the egg industry.In this paper,the nutrient composition of salted egg white was briefly explained,and the utilization and development of salted egg white were reviewed,in order to provide references for the development of salted egg white and related products.
salted egg whitehigh value utilizationdesaltinglysozymezymolyte
万方数据
维普
