| Summary: | The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compared with an overall constant temperature and a two-stage temperature-controlled technique, the P-12–18–30 °C three-stage temperature-controlled pickling model produced the best texture properties of the preserved egg white gel, as further verified by LF NMR and SEM analysis. The results of amino acid analysis also show that the taste intensity of free amino acids in the P-12–18–30 °C group was significantly increased, especially for umami amino acids. In addition, the results of the electronic noise show that the volatile components of preserved eggs subjected to different temperature-controlled pickling techniques were similar, mainly consisting of short-chain alkanes; alcohols, aldehydes, ketones, and some aromatic compounds; long-chain alkane aliphatic groups; and inorganic sulfides, and there was no significant difference in the content of each flavor substance. In conclusion, this study offers theoretical basis for temperature-controlled pickling of preserved egg with better gel quality.
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