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Calcium chloride-mediated regulation of shell-surface transport behavior, alkali diffusion, and gel stability in duck eggs during alkaline pickling
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DOI：10.1016/j.fochx.2026.104270.png)
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Abstract
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• CaCl2 modulates shell-surface transport behavior and alkali diffusion during pickling. • The 0.2% CaCl2 treatment promoted cohesive and stable egg-white gel formation. • Excess CaCl2 reduced effective alkalinity and delayed protein transformation. • The 0.2% CaCl2 treatment stabilized alkaline egg-white gels while reducing reliance on heavy-metal salts.
Keywords:
Calcium chloride
Alkaline pickling
Duck egg
Shell-surface transport behavior
Protein gelation
Alkali diffusion
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