Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation

Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation Miaomiao Zhang, Baochang Li, Xiaoyu Lv, Bin Xu, Jun Sun This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7554913/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 11 You are reading this latest preprint version Abstract The gel properties of preserved egg white are crucial determinants of consumer acceptability, yet current quality assessment relies heavily on subjective sensory evaluation, which is prone to bias from assessor preferences and environmental factors. Although Texture Profile Analysis (TPA) offers an objective alternative, inconsistencies in testing parameters and sample preparation across studies compromise result reproducibility. To address this study employed the coefficient of variation (CV) method to identify the optimal testing parameters: cubic samples (1×1×1 cm 3 ), P50 probe, 55% compression ratio, 5 g trigger load, pre- and post-test speeds of 2 mm/s, and test speed of 1 mm/s. Ten varieties of commercial preserved egg samples were assessed under optimized conditions, with their textural attributes correlated to sensory and structural analyses through principal component analysis (PCA). The findings demonstrated a robust concordance between the comprehensive texture scores derived from PCA and the sensory or structural rankings of the gels, thereby affirming the method's reliability for objective quality grading. This approach not only augments the precision and reproducibility of preserved egg evaluations but also provides a valuable reference for establishing or refining evaluation methodologies for other food products. Preserved Egg Sensory Evaluation Texture Profile Analysis Gel Structure Principal Component Analysis 1. Introduction Preserved egg (also known as pidan), a traditional Chinese egg product, is produced by cu r ing fresh duck eggs in an alkaline mixture containing NaOH, salt, tea, metal ions, resulting in a characteristic elastic gel (Ai et al., 2020 ). The gel properties of the preserved egg white gel are critical determinants of product quality and consumer acceptance (Sun et al., 2023a). Sensory evaluation is the prevailing method for quality grading but prone to variability due to assessor bias and environmental factors (Ren et al., 2022 ). Therefore, there is an urgent need for establishing a quantitative method for assessing the gel quality of preserved egg white gel. Texture Profile Analysis (TPA) has emerged as a valuable instrumental technique for food texture characterization. By simulating the mastication process through controlled double compression cycles, TPA providing quantitative parameters that correlate with sensory texture attributes. However, a critical examination of existing literature reveals substantial methodological inconsistencies in TPA application for preserved egg evaluation (Yuan-zhe et al., 2022 , Zhang et al., 2015 , Zhao et al., 2020 ). Notable variations include: (1) probe selection ranging from P0.5 to P/36R, (2) compression ratios varying between 45–70%, and (3) test speeds differing from 1–5 mm/s. Such discrepancies, as evidenced by comparison of methods employed by Ye et al. ( 2022 ), Zhao et al. ( 2014 ), and Wu et al. (2024), significantly compromise the comparability of research findings and hinder the establishment of standardized quality criteria. Therefore, this study employed the coefficient of variation (CV) method to systematically optimize TPA parameters to enhance measurement precision and reproducibility. The optimized parameters were applied to characterize the texture of ten commercial preserved eggs. A comprehensive evaluation model for TPA and gel structure was developed through principal component analysis (PCA). The accuracy and reliability of the TPA method were validated using sensory evaluation and structural analysis. This protocol advances standardized texture evaluation of preserved egg products, offering significant benefits for food industry quality control and future research in egg product characterization. 2. Materials and Methods 2.1 Materials and Reagents Ten commercially available preserved eggs (detailed information in Supplementary Table 1) were used for the study. Sodium hydrogen phosphate (Na 2 HPO 4 ), sodium dihydrogen phosphate (NaH 2 PO 4 ), sodium chloride (NaCl), urea, β-mercaptoethanol (β-ME), and G-250 Coomassie Brilliant Blue were purchased from Sinopharm Chemical Reagent Co., Ltd. Deionized water was used to prepare all aqueous solutions. 2.2 Optimization of TPA Parameters for Preserved Egg White Gel Characterization 2.2.1 Optimization of Probe and Sample Shape Based on preliminary characterization of gel mechanical properties and a comprehensive review of existing methodologies (Jin et al., 2022 , Tseng et al., 2025 , Zhao et al., 2014 ), two cylindrical probes of P50 and P0.5 were evaluated using a TA-XT-Plus texture analyzer (Stable Micro Systems, Godalming, UK).Preserved egg white gel samples (10 mm height ×20 mm diameter) were compressed to 20% deformation at 1 mm/s test speed, with trigger force of 5 g, pre-test and post-test speed of 2 mm/s. Each gel sample was tested in triplicate. The CV of hardness, springiness, and cohesiveness was calculated to determine measurement reproducibility. Based on these results, the P50 probe was selected for further experiments due to its lower CV and better reproducibility. Following the probe selection, two standardized geometries of sample were evaluated: cube: 1×1×1 cm³ and cylinder: height 10 mm, diameter 20 mm (Ai et al., 2020 , Li et al., 2024 ). Testing conditions were consistent with those described above (P50, 20% compression, 5 g trigger force, 1 mm/s test speed). Triplicate measurements were performed per shape. 2.2.2 Optimization of Compression Ratio and Test Speed Using the optimal probe and gel sample shape from the previous experiment, compression ratios of 20%, 30%, 40%, 45%, 50%, 55%, and 60% (Deng et al., 2020 , Fang et al., 2022 , Kaewmanee et al., 2009 , Tan et al., 2024 ) and test speeds of 0.5, 1.0, 1.5, and 2.0 mm/s (Chen et al., 2015 , Li et al., 2023 ) were evaluated using the optimized probe and sample geometry. Other parameters were as described in Section 2.2.1 . Each gel sample was tested three times. 2.3 Validation of TPA Detection Method via Sensory Evaluation 2.3.1 TPA Characterization of Commercially Available Preserved Egg White Ten varieties of commercial preserved egg samples were analyzed using the optimized TPA parameters (P50 probe, 55% compression ratio, trigger point load of 5 g, pre-test and post-test speeds of 2 mm/s, and test speed of 1 mm/s). Each sample was measured in triplicate under standardized conditions. 2.3.2 Sensory Evaluation of Commercially Available Preserved Egg White gel A 10-member trained panel evaluated the samples using a modified scoring system based on Luo et al. ( 2020 ) and Wang et al. ( 2021 ). Panelists assessed three parameters: elasticity (30%), hardness (50%), and taste (20%) (Supplementary Table 2). Final scores represent the average of three independent assessments. 2.3.3 Establishment of Comprehensive Quality Evaluation Model for Preserved Egg White Gel Based on TPA Data PCA was used to convert multiple texture data of preserved egg white gel into a multivariate quality evaluation model The data were first standardized, then PCA was performed to extract principal components with eigenvalues greater than 1, and the cumulative contribution rate was calculated. The principal component coefficients were used to derive the quality score calculation model for preserved egg white gel Y (Huang, 2023 ), as shown in Eq. ( 1 ): $$\:\text{Y=}{{a}_{1}\text{X}}_{\text{1}}\text{+}{a}_{2}{\text{X}}_{\text{2}}\text{+}{a}_{3}{\text{X}}_{\text{3}}\text{+\:}{a}_{3}{\text{X}}_{\text{4}}\text{+…}{a}_{n}{\text{X}}_{n}$$ 1 Where a i represents the coefficient of the i-th principal component (PC), and n is the number of principal components with eigenvalues greater than 1. 2.4 Validation of TPA Detection Method via Three-Dimensional Gel Network Structure 2.4.1 Determination of soluble protein content The soluble protein content of preserved egg white was determined according to method of Xue et al ( 2023 ). with minor modifications. Briefly, 1 g of freeze-dried gel powder was homogenized in 9 mL of PBS buffer (pH 7.4) using a FSH-2A homogenizer (Changzhou Yinneng Experimental Instrument Co., LTD, Changzhou, China) at 10,000 r/min for 30s. Subsequently, the homogenate was centrifuged at 8000 r/min for 20 min using a D1008 handheld centrifuge (Scilogex, USA). The supernatant was filtered through 0.45 µm nylon membranes and analyzed for soluble protein concentration using the Coomassie Brilliant Blue method (Bradford, 1976). Absorbance was measured at 595 nm using a UV-1800 spectrophotometer (Shimadzu, Japan). 2.4.2 Secondary Structure Determination The secondary structure of the preserved egg white was analyzed using Fourier-transform infrared spectroscopy (FTIR) with modifications as described by Fan et al ( 2021 ). Infrared spectra between 4000 − 400 cm − 1 were recorded using an FTIR spectrometer (Thermo Scientific Nicolet iS5, USA) equipped with a single-reflection diamond attenuated total reflectance (ATR) crystal and a mercury cadmium telluride (MCT) detector. Each gel sample (1 mg) was placed on the ATR crystal surface at 25°C. Spectral scanning was performed with 32 scans and 4 cm − 1 resolution. At least three replicate measurements were taken and averaged. Spectral analysis was performed using Omnic 32 and Peakfit 4.12. Secondary structure content was quantified through Gaussian curve fitting of deconvoluted peaks. 2.4.3 Protein Interaction Force Measurement Protein interaction force maintaining the preserved egg white gel network were characterized using a sequential extraction method adapted from Sun et al ( 2023b ) with some modifications. Five extraction buffers (S1-S5) were prepared in 0.05 M phosphate buffer (pH 7.0) with progressively disruptive reagents: 0.05 mol/L sodium chloride (S1); 0.6 mol/L sodium chloride (S2); 0.6 mol/L sodium chloride + 1.5 mol/L urea (S3); 0.6 mol/L sodium chloride + 8 mol/L urea (S4); 0.6 mol/L sodium chloride + 8 mol/L urea + 0.5 mol/L β-ME (S5). For analysis, 0.06 g freeze-dried gel was homogenized with 10 mL of each buffer for 2 min, followed by centrifugation at 10,000×g for 15 min. The protein concentration in the supernatant was determined by the Coomassie Brilliant Blue method. The soluble protein content was expressed as µg soluble protein/mL of homogenate. SA (the protein content difference between S1 and S2) represents ionic bonds, SB (the protein content difference between S2 and S3) represents hydrogen bonds, SC (the protein content difference between S3 and S4) represents hydrophobic interactions, and SD (the protein content difference between S4 and S5) represents S-S bonds (Gómez-Guillén et al., 1997 ). 2.5 Data Processing and Statistical Analysis The experimental data were analyzed using Excel for mean and standard deviation calculations. Statistical analysis was conducted using SPSS software, including one-way ANOVA at P < 0.05 significance level, correlation analysis, and principal component analysis. 3. Results and discussion 3.1 Optimization of TPA Parameters for Preserved Egg White Gel 3.1.1 Probe and Sample Shape Analysis The main difference between the two probes employed in the study lies in their diameters. The P50 probe, with a diameter of 50 mm, has a contact area that is depends on the sample's surface area; while the P0.5 probe, with a diameter of 12.7 mm, has a fixed contact area defined by the probe itself. Therefore, the differences in data obtained using these two probes are likely attributable to their respective contact areas. To assess the stability of the texture measurements, we compared the CV of the egg white gel texture parameters. The CV, calculated as the ratio of the standard deviation to the mean value multiplied by 100%, serves as an indicator of data dispersion. A smaller CV signifies greater data stability and reproducibility. As shown in Table 1 A, the P0.5 probe exhibited a larger CV and poor reproducibility, leading to its exclusion from further experiments. In contrast, the P50 probe demonstrated a smaller CV and better reproducibility, so this probe is selected for subsequent experiments. The shape of the samples also significantly affects the texture analysis results. Variations in sample geometry can lead to changes in stress distribution and transmission, thereby affecting texture data. As shown in Table 1 B, the CV of the cubic preserved egg white gel samples is lower than that of cylindrical samples, indicating that the texture results of cubic samples were more stable and suitable for measuring the texture of preserved egg white gel. This stability is likely due to the simpler preparation process for cubic samples, which reduces the influence of external factors and ensures greater uniformity. In contrast, cylindrical samples are more prone to deformation during preparation, resulting in uneven surfaces and irregular shapes. Therefore, cubic samples were chosen for subsequent experiments to ensure consistent and reliable texture measurements. 3.1.2 Compression Ratio Analysis The compression ratio is a pivotal parameter in texture analysis of gels, as it directly influences the mechanical properties and deformation behavior of the samples. It is defined as the extent to which a sample is compressed during testing, typically expressed as a percentage of the sample's initial height. Variations in the compression ratio can significantly affect the TPA results. Previous studies and our preliminary experimental have demonstrated that preserved egg white gel is prone to cracking and deformation when the compression exceeds 65% of its initial height. Therefore, this experiment set the compression ratio between 20% and 60%. As shown in Table 1 C, the CV of the texture measurements decreased progressively with increasing compression ratio, reaching its minimum value at 55%. This indicates that a compression ratio of 55% provides the most stable and reproducible texture data, with the lowest degree of dispersion among replicate measurements. More important, at a compression ratio of 60%, the CV exhibited a slight increase, which can be attributed to excessive deformation leading to cracking in some preserved egg white gels. This cracking introduces variability in the texture measurements, thereby reducing the accuracy and reproducibility of the results. These observations are consistent with the findings of Yang et al. ( 2023 ), who reported similar trends in texture analysis of betel nut samples, where higher compression ratios led to increased data variability due to sample deformation. 3.1.3 Test speed Analysis The test speed, defined as the velocity at which the probe moves during texture analysis, significantly influences the impact force and deformation rate when the probe contacts the gel sample. These factors, in turn, affect the stability and reproducibility of the texture measurements. As shown in Table 1 D, the CV of the texture measurements was minimized when the test speed was set at 1 mm/s. This indicates that the data dispersion was lowest at this speed, suggesting that a test speed of 1 mm/s provides the most stable and reproducible results for preserved egg white gel texture analysis. Based on these findings, the optimal parameters for texture analysis of preserved egg white gel were determined as follows: P50 probe, 55% compression ratio, trigger point load of 5 g, pre-test and post-test speeds of 2 mm/s, and test speed of 1 mm/s. 3.2 Validation of TPA Detection Method via Sensory Evaluation 3.2.1 TPA of Commercial Preserved Egg White Based on Optimized TPA Parameters The texture characteristics of ten commercially available preserved eggs were assessed using the optimized TPA parameters. The results, as detailed in Table 2 , reveal significant variability in the texture profiles of the egg white gels across different varieties ( P < 0.05) Specifically, substantial differences were observed in Hardness, Gumminess, and Chewiness, indicating considerable variation in the quality of egg white gels among the tested preserved eggs. Conversely, the differences in Resilience, Cohesion, and Springiness were relatively minor, suggesting that these parameters exhibit greater consistency across the samples. Table 1 A The gel texture data and coefficient of variation of preserved egg white were determined by different probes Probe Hardness Resilence Cohesion Springiness Gumminess Chewiness P 50 Range 46.87 ~ 58.81 68.90 ~ 79.61 89.25 ~ 92.66 77.75 ~ 89.07 4190.42 ~ 5346.53 3512.28 ~ 4186.74 Mean 51.13 ± 5.37 74.15 ± 4.38 90.56 ± 1.59 83.24 ± 4.75 4633.19 ± 523.97 3847.79 ± 374.43 CV(%) 10.50 5.91 1.76 5.71 11.31 9.73 P 0.5 Range 39.63 ~ 63.26 69.36 ~ 82.94 87.84 ~ 93.11 79.68 ~ 91.89 3558.83 ~ 5757.59 3149.82 ~ 4587.85 Mean 46.35 ± 8.52 75.72 ± 5.75 89.85 ± 1.95 85.01 ± 5.23 4168.68 ± 804.96 3524.93 ± 566.14 CV(%) 18.38 7.59 2.17 6.15 19.31 16.06 Table 2 Gel texture data of 10 brands of preserved egg white Brand Hardness Resilence Cohesion Springiness Gumminess Chewiness PE-1 435.89 ± 10.29 a 79.58 ± 1.16 a 94.57 ± 0.42 a 94.59 ± 0.37 ab 40796.71 ± 834.25 a 38592.07 ± 923.45 a PE-2 412.97 ± 34.97 a 78.97 ± 1.66 a 93.60 ± 0.71 a 95.21 ± 0.11 a 39047.16 ± 3200.80 ab 37175.81 ± 3014.54 a PE-3 377.75 ± 2.68 b 79.25 ± 3.95 a 95.02 ± 1.20 a 93.61 ± 2.44 abc 36851.73 ± 1795.6 b 33512.18 ± 1014.19 b PE-4 362.72 ± 8.60 b 78.13 ± 0.31 a 93.42 ± 0.96 a 93.63 ± 1.49 abc 32001.18 ± 2607.65 c 31948.02 ± 1309.81 b PE-5 314.32 ± 23.83 c 77.13 ± 1.65 a 93.78 ± 2.10 a 93.69 ± 0.94 abc 29510.94 ± 2865.34 cd 27664.04 ± 2923.87 c PE-6 309.89 ± 26.27 c 77.68 ± 1.03 a 91.15 ± 4.40 a 93.45 ± 1.46 abc 28286.65 ± 3268.52 cd 27439.88 ± 1671.35 c PE-7 280.13 ± 20.13 c 74.90 ± 1.32 ab 94.10 ± 0.83 a 91.51 ± 1.38 cd 26361.56 ± 1928.44 de 24133.05 ± 1988.89 d PE-8 241.79 ± 14.74 d 79.22 ± 0.66 a 93.87 ± 1.52 a 92.39 ± 0.71 bcd 22710.67 ± 1756.78 e 20973.7 ± 1459.85 e PE-9 206.70 ± 19.83 e 70.69 ± 5.94 b 85.88 ± 5.60 b 90.38 ± 1.32 d 17679.98 ± 649.97 f 15980.49 ± 709.74 f PE-10 161.02 ± 4.18 f 77.66 ± 2.38 a 91.19 ± 0.94 a 90.89 ± 1.07 d 14684.16 ± 474.58 f 13344.48 ± 368.23 f 3.2.2 Sensory Assessment and Correlation Analysis Sensory evaluations were conducted on the 10 types of preserved eggs, focusing on three key attributes: elasticity, hardness, and chewiness. The results, shown in Table 3 , revealed significant differences in the quality of egg white gels among the different brands, with a total sensory evaluation score of 100 points. To determine whether sensory evaluations were influenced by gel texture, correlation analyses were performed between the sensory evaluation scores and the egg white gel texture data using SPSS software. The results, presented in Table 4, showed extremely significant positive correlations ( P < 0.01) between the sensory evaluations of elasticity, hardness, and chewiness and the gel texture parameters Hardness, Springiness, Gumminess, and Chewiness. No correlation was observed with Cohesion. Additionally, hardness exhibited a significant positive correlation ( P < 0.05) with Resilience, while chewiness had an extremely significant positive correlation ( P < 0.01) with Resilience. The total sensory evaluation score also showed extremely significant positive correlations ( P < 0.01) with Hardness, Springiness, Gumminess, and Chewiness. These findings indicate that sensory evaluations are primarily influenced by the gel's Hardness, Springiness, Gumminess, and Chewiness. Table 3 Sensory evaluation table of different brands of preserved egg white gel Brand Springiness Hardness Chewiness Total Score PE-1 27.33 ± 1.58 a 46.67 ± 1.50 a 18.11 ± 0.93 a 92.11 ± 2.57 a PE-2 24.38 ± 2.77 b 41.38 ± 3.42 b 17.50 ± 1.20 a 83.25 ± 5.78 b PE-3 23.78 ± 2.22 bc 37.44 ± 4.48 bcd 17.33 ± 1.41 a 78.56 ± 5.66 bc PE-4 23.56 ± 3.28 bc 39.67 ± 4.56 bc 17.11 ± 1.62 ab 80.33 ± 5.27 bc PE-5 23.78 ± 2.49 bc 36.33 ± 3.67 cd 15.33 ± 1.00 c 75.44 ± 5.08 c PE-6 22.44 ± 1.67 bcd 37.44 ± 3.00 bcd 15.44 ± 1.33 bc 75.33 ± 4.06 c PE-7 21.44 ± 2.01 cde 33.56 ± 2.51 de 13.56 ± 0.88 d 68.56 ± 3.17 d PE-8 20.00 ± 1.12 de 33.78 ± 5.80 de 14.22 ± 0.97 cd 68.00 ± 5.72 d PE-9 19.33 ± 3.64 e 30.78 ± 2.49 e 10.78 ± 2.49 e 60.89 ± 5.71 e PE-10 15.56 ± 2.96 f 17.78 ± 4.87 f 11.11 ± 3.76 e 44.44 ± 6.02 f Table 4 Correlation analysis between sensory evaluation and texture data of preserved egg Hardness Resilence Cohesion Springiness Gumminess Chewiness Springiness 0.98** 0.57 0.49 0.94** 0.98** 0.98** Hardness 0.95** 0.68* 0.31 0.90** 0.95** 0.95** Chewiness 0.96** 0.77** 0.46 0.90** 0.96** 0.96** Total Score 0.99** 0.60 0.42 0.93** 0.99** 0.99** **Correlation is extremely significant at the 0.01 level (two-tailed), P < 0.01. *Correlation is significant at the 0.05 level (two-tailed), P < 0.05 3.2.3 Establishment of Comprehensive Evaluation Model for Egg White Gel Quality of Preserved Eggs To better explore the correlation between the texture properties and sensory evaluation of preserved eggs, this study employed principal component analysis (PCA) to transform multiple texture indicators of preserved egg white gel into a comprehensive evaluation index. According to the correlation results in Table 4, Hardness, Springiness, Gumminess, and Chewiness were selected for principal component analysis. As shown in Supplementary Table 3, the texture principal component analysis extracted one principal component with an eigenvalue greater than 1, and the cumulative contribution rate reached 97.027%. According to the principal component coefficients, the comprehensive scoring formula is shown in Eq. ( 2 ). $$\:\text{Y=0.993}{\text{X}}_{\text{1}}\text{+0.957}{\text{X}}_{\text{2}}\text{+0.992}{\text{X}}_{\text{3}}\text{+0.997}{\text{X}}_{\text{4}}$$ 2 Where X 1 represents Hardness, X 2 represents Springiness, X 3 represents Gumminess, X 4 represents Chewiness. After substituting the standardized data into the above expression, the comprehensive scores of principal components are obtained as shown in Table 5 . As seen, the ranking of texture principal component scores was found to be generally consistent with the sensory evaluation ranking. Although there is inconsistency between the two rankings for PE-3 and PE-4, the sensory evaluation significance test shows that there is no significant difference in the egg white gel between PE-3 and PE-4. Therefore, it can be concluded that texture analysis can effectively replace sensory evaluation for assessing the gel quality of preserved eggs white gel. Table 5 Composite scores of principal components of preserved eggs Brand Texture Component Ranking Sensory Evaluation Ranking score sort score sort PE-1 3.82 1 92.11 ± 2.57 a 1 PE-2 3.73 2 83.25 ± 5.78 b 2 PE-3 3.06 3 78.56 ± 5.66 bc 4 PE-4 2.77 4 80.33 ± 5.27 bc 3 PE-5 2.34 5 75.44 ± 5.08 c 5 PE-6 2.22 6 75.33 ± 4.06 c 6 PE-7 1.52 7 68.56 ± 3.17 d 7 PE-8 1.30 8 68.00 ± 5.72 d 8 PE-9 0.38 9 60.89 ± 5.71 e 9 PE-10 0.10 10 44.44 ± 6.02 f 10 3.3 Validation of TPA Detection Method via Three-Dimensional Gel Network Structure 3.3.1 Structural Assessment and Correlation Analysis Soluble protein content can reflect protein conformational changes and aggregation degree to a certain extent (Xue et al., 2021 ). As shown in Table 6 , the soluble protein content of 10 types of preserved eggs showed a gradually increasing trend, indicating that the protein aggregation degree of egg white gel in these 10 types of preserved eggs gradually decreased, which reflects the gradual decrease in gel strength. This is consistent with our measured texture data (Table 2 ). Table 6 Gel structure and quality analysis of different brands of preserved egg Brand β-sheet α-helix β-turn random coil SA SB SC SD soluble protein PE-1 37.67 ± 0.20 a 22.87 ± 0.18 b 23.14 ± 0.31 abc 16.33 ± 0.33 d 25.19 ± 0.59 ab 14.57 ± 0.32 g 20.18 ± 0.33 g 40.07 ± 0.6 a 104.88 ± 1.19 h PE-2 37.43 ± 0.29 ab 23.16 ± 0.02 ab 22.56 ± 0.28 bcde 16.86 ± 0.03 bc 25.02 ± 0.47 ab 15.22 ± 0.95 fg 21.99 ± 0.63 f 37.77 ± 0.15 b 107.81 ± 0.56 g PE-3 37.14 ± 0.57 abc 23.38 ± 0.21 ab 21.96 ± 0.20 e 17.51 ± 0.16 a 24.62 ± 0.97 b 16.49 ± 0.59 ef 21.31 ± 0.18 fg 37.59 ± 0.20 b 107.21 ± 1.54 g PE-4 36.61 ± 0.28 bcd 23.28 ± 0.08 ab 23.30 ± 0.04 a 16.82 ± 0.15 cd 25.35 ± 0.38 ab 16.56 ± 0.59 ef 21.44 ± 0.47 fg 36.65 ± 0.49 b 111.58 ± 0.84 f PE-5 36.49 ± 0.21 cd 23.55 ± 0.21 ab 22.70 ± 0.14 abcd 17.26 ± 0.14 abc 26.26 ± 1.04 a 17.95 ± 0.57 de 23.81 ± 0.45 e 31.99 ± 0.03 c 114.35 ± 0.14 e PE-6 36.35 ± 0.26 cd 23.15 ± 0.83 ab 23.17 ± 0.78 ab 17.34 ± 0.21 ab 19.39 ± 0.33 c 19.16 ± 0.14 cd 30.69 ± 0.74 bc 30.77 ± 0.93 c 118.32 ± 0.56 d PE-7 36.28 ± 0.27 cd 23.62 ± 0.11 ab 22.42 ± 0.01 cde 17.70 ± 0.16 a 20.32 ± 0.67 c 20.33 ± 0.35 bc 31.52 ± 0.81 ab 27.85 ± 1.14 d 117.38 ± 0.35 d PE-8 36.28 ± 0.06 cd 23.63 ± 0.05 ab 22.31 ± 0.06 de 17.78 ± 0.07 a 20.17 ± 0.28 c 21.27 ± 1.76 b 32.62 ± 0.64 a 26.45 ± 0.13 e 125.96 ± 1.12 c PE-9 36.30 ± 0.35 cd 23.66 ± 0.03 ab 22.53 ± 0.16 bcde 17.52 ± 0.16 a 17.30 ± 0.01 d 30.92 ± 0.13 a 28.65 ± 0.90 d 23.14 ± 0.78 f 134.69 ± 0.98 b PE-10 36.07 ± 0.81 d 23.72 ± 0.45 a 22.74 ± 0.08 abcd 17.48 ± 0.45 a 17.49 ± 0.43 d 29.45 ± 0.23 a 29.41 ± 0.41 cd 23.65 ± 0.20 f 143.17 ± 0.49 a The secondary protein structures of white gels from different brand preserved eggs are shown in Table 6 . As seen, β-sheets are the main secondary structure component of preserved egg white gels, which is consistent with the research findings of Ruan ( 2014 ) and Zhao et al ( 2016b ). This may also be the reason why the white gel network of preserved eggs exhibits a linear fiber interwoven structure. Additionally, β-sheets are relatively extended and rigid structures that, together with α-helices, form the basic framework of the overall conformation. From Table 7 , it can be observed that β-sheets show a gradual downward trend with significant differences ( P < 0.05), while α-helices show no significant differences. Random coils show a gradual upward trend overall ( P < 0.05), indicating that the structural stability of the 10 preserved egg white gels gradually decreases. Table 7 Correlation between gel texture index and structure of preserved egg white β-sheet α-helix β-turn random coil SA SB SC SD soluble protein Hardness 0.96** -0.86** 0.17 -0.71* 0.76* -0.99** -0.78** 0.99** -0.98** Resilence 0.58 -0.54 -0.09 -0.32 0.33 -0.67* -0.39 0.67* -0.59 Springiness 0.86** -0.80** 0.29 -0.78** 0.84** -0.93** -0.65* 0.93** -0.84** Gumminess 0.96** -0.86** 0.17 -0.71* 0.76* -0.99** -0.78** 0.99** -0.98** Chewiness 0.96** -0.86** 0.17 -0.71* 0.76* -0.99** -0.78** 0.99** -0.98** Preserved eggs white gels are formed by the interactions between different types of proteins, including ionic bonds (SA), hydrogen bonds (SB), hydrophobic interactions (SC), and disulfide bonds (SD). The proportions of these forces affect the strength of the gel (Wang, 2021 ). The main forces in egg white gel are ionic bonds and disulfide bonds (Tan et al., 2024 , Zhao et al., 2016a ). As shown in Table 6 , both ionic bonds and disulfide bonds in egg white gel showed an overall decreasing trend ( P < 0.05). This indicates that the gel strength gradually decreased, which is consistent with the secondary structure and texture analysis of the gel. Moreover, we used SPSS to analyze the correlation between the texture indexes and structure of egg white gel, and the results are shown in Table 7 . From the table, we can observe that the hardness, gumminess, and chewiness of the texture are extremely significantly positively correlated with β-sheet and SD ( P < 0.01), significantly positively correlated with SA ( P < 0.05), extremely significantly negatively correlated with α-helix, SB, SC, and soluble protein ( P < 0.01), and significantly negatively correlated with random coil ( P < 0.05). Springiness is extremely significantly positively correlated with β-sheet, SA, and SD ( P < 0.01), extremely significantly negatively correlated with α-helix, random coil, SB, and soluble protein ( P < 0.01), and significantly negatively correlated with SC ( P < 0.05). Resilience is significantly positively correlated with SD ( P < 0.05) and significantly negatively correlated with SB ( P < 0.05). These results indicate that β-sheet and SD play a dominant role in determining the texture characteristics of preserved egg white gel, and the higher the content of β-sheet and SD, the greater the texture characteristics of the preserved egg white gel. 3.3.2 Establishment of a Comprehensive Evaluation Model for the Density of Three-Dimensional Gel Network Structure in Preserved Egg Whites According to the correlation between texture indicators and their structures shown in Table 8 , PCA was conducted on these components, excluding β-sheet. The results of PCA are shown in Supplementary Table 4, where one principal component with an eigenvalue greater than 1 was extracted, and the cumulative contribution rate reached 80.200%. According to the principal component coefficients, the comprehensive scoring formula is shown in Eq. ( 3 ). Table 8 Comprehensive Principal Component Scores of Preserved Egg Structure Brand Overall Texture and Quality Score Ranking Overall Structural Score Ranking score sort score sort PE-1 3.82 1 7.05 1 PE-2 3.73 2 5.93 2 PE-3 3.06 3 5.12 4 PE-4 2.77 4 5.21 3 PE-5 2.34 5 4.13 5 PE-6 2.22 6 3.01 6 PE-7 1.52 7 2.06 7 PE-8 1.30 8 1.63 8 PE-9 0.38 9 0.82 9 PE-10 0.10 10 0.52 10 $$\:\text{Y=0,905}{\text{X}}_{\text{1}}\text{+0.860}{\text{X}}_{\text{2}}\text{+0.819}{\text{X}}_{\text{3}}\text{+0.893}{\text{X}}_{\text{4}}\text{+0.893}{\text{X}}_{\text{5}}\text{+0.874}{\text{X}}_{\text{6}}\text{+0.989}{\text{X}}_{\text{7}}\text{+0.921}{\text{X}}_{\text{8}}$$ 3 Where X 1 represents β-sheet, X 2 represents α-helix, X 3 represents random coil, X 4 represents SA, X 5 represents SB, X 6 represents SC, X 7 represents SD, X8 represents soluble protein content. Substituting the standardized data into the above expression, the comprehensive scores of principal components are shown in Table 8 , the results of the structural score ranking are consistent with the TPA ranking of 10 different brands of egg white gel, while slightly different from the texture principal component ranking results. However, based on the texture data of 10 preserved egg white gels, we can see that there is no significant difference between PE-3 and PE-4 texture data. This indicates that texture data results can fully represent gel results. In summary, under these texture measurement parameter conditions, the results obtained by the texture analyzer can effectively characterize gel strength. 4. Conclusion This study employed the coefficient of variation method to establish optimal TPA parameters for preserved egg white gel characterization, including: cubic samples (1×1×1 cm³), P50 probe, 55% compression ratio, 5 g trigger load, and test speeds of 2 mm/s (pre-/post-test) and 1 mm/s (testing speed). Using these optimized parameters, we evaluated ten commercial preserved egg products through integrated texture analysis, sensory evaluation, and three-dimensional gel network characterization. Our innovative approach combined PCA to correlate instrumental texture data (hardness, springiness, etc.) with sensory attributes and structural analysis, establishing a comprehensive evaluation model. This breakthrough overcomes the limitations of traditional sensory-dependent evaluation approaches, providing an efficient and reliable technical pathway for digital quality assessment of preserved egg gels. Declarations Ethical Approval Ethics approval was not required for this research. Conflict of Interest The authors declare no competing interests. Funding The above research was financially supported by the Hai'an Tingting Food Co., Ltd. Author Contribution Z. M.M was responsible for methodology development, investigation, formal analysis, data curation, writing – original draft preparation, and writing – review and editing. L.B.C and L.X.Y contributed to investigation, formal analysis, validation, data curation preparation. X.B participated in investigation, formal analysis, validation. S.J provided supervision, methodology consultation, and contributed to writing – review and editing. All authors have read and approved the final manuscript Data Availability No datasets were generated or analysed during the current study. Contributions Miaomiao Zhang was responsible for methodology development, investigation, formal analysis, data curation, writing – original draft preparation, and writing – review and editing. Baochang Li and Xiaoyu Lv contributed to investigation, formal analysis, validation, data curation preparation. Bin Xu participated in investigation, formal analysis, validation. Jun Sun provided supervision, methodology consultation, and contributed to writing – review and editing. All authors have read and approved the final manuscript References AI M, CAO ZHOUQGUOSFANH, LING Y, ZHOU Z, L., JIANG A (2020) Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca (OH) 2 addition. Food Chem 314:126206 CHEN Z, LI J, TU Y, ZHAO Y, LUO X, WANG J, WANG M (2015) Changes in gel characteristics of egg white under strong alkali treatment. Food Hydrocolloids 45:1–8 DENG C, SHAO Y, XU M, YAO Y, WU N, ZHAO HUH, Y., TU Y (2020) Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel. Food Hydrocolloids 107:105956 FAN H, CAO AIM, LI YLONGJ, S., JIANG A (2021) Understanding the hydration of alkali-induced duck egg white gel at high temperature. LWT 142:110976 FANG W, WANG X, HAN D, CHEN X (2022) Review of Material Parameter Calibration Method. Agriculture, 12 GóMEZ-GUILLéN M, BORDERı́AS A, MONTERO P (1997) Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels. LWT-Food Sci Technol 30:602–608 HUANG Y, Q (2023) Effects of freshness and pickling temperature of raw eggs on gel properties and flavor quality of preserved eggs. Jiangsu University. (In Chinese) JIN Y, YAO Y, WU N, XU DUH, ZHAO M, LUO Y, C., TU Y (2022) Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate. Food Chem 381:132220 KAEWMANEE T, BENJAKUL S, VISESSANGUAN W (2009) Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chem 112:560–569 LI B, YANG MAR, OBADI X, XU M, B., SUN J (2024) Alkali-induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white. Int J Food Sci Technol 59:6350–6359 LI J, ZHANG W, TANG T, GU L, SU Y, YANG Y, CHANG, C., HAN Q (2023) Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition. Food Chem 409:135263 LUO W, XUE H, LI XIONGC, TU J, Y., ZHAO Y (2020) Effects of temperature on quality of preserved eggs during storage. Poult Sci 99:3144–3157 REN Y, HUANG X, JIANG AHETOJH, QIAN L, WANG C, ZHANG Y, X., YU, S., WANG L (2022) Development and test of a smart multisensory device for preserved eggs. J Food Process Eng 45:e14093 RUAN X, J (2014) The influence of alkali on egg shell and gel mechanism of duck egg white. Huazhong Agricultural University. (In Chinese) SUN J, LIN WANGJ, LI W, HUANG BMAR, Y., OBADI M 2023a. Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs. Foods, 12 SUN J, LIN WANGJ, LI W, HUANG BMAR, Y., OBADI M (2023b) Predict the gelling properties of alkali-induced egg white gel based on the freshness of duck eggs. Foods 12:4028 TAN JE, DENG C, YAO Y, WU N, XU M, CHEN S, YIN Z, ZHAO Y, TU Y (2024) Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation. Food Chem 435:137346 TSENG P-C, CHEN YANGW-Y, CHEN Y-C, Y.-P., SHIU, J.-S., WANG S-Y (2025) Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride. Poult Sci 104:104662 WANG P (2021) Study on physicochemical properties and gel quality of yellow preserved egg prepared by feed liquid processing technology. Nanchang University. (In Chinese) WANG Y, XIONG C, LUO W, LI J, TU Y, ZHAO Y (2021) Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage. Poult Sci 100:101051 WU T, L LIU, W LCHENG, DING W, Y., XV B, C (2014) Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel. Henan University of Science and Technology. (In Chinese) XUE H, LUO X, TU Y, ZHAO Y, ZHANG G (2023) Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force. Food Chem 422:136248 XUE H, XU M, ZHANG G, FENG F, WANG Y, CAO D, TU Y, ZHAO Y (2021) Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white. J Food Sci 86:4262–4274 YANG W, Y BGAOQXU, P., CHEN, W, J., CHEN H, M (2023) Optimization and application analysis of hardness determination method for betel nut products using texture analyzer. Food Sci Technol. (In Chinese) YE Y, LI A, FENG T, YUAN X, XIAO, X., WANG Y (2022) Preparation and characterization of an alkali-pickled preserved egg white heat‐induced gel. J Food Process Eng 45:e14118 YUAN-ZHE C, QIAO-HUA W, WEN-QIANG T, BU-YUN X, JIAN-CHAO H (2022) Nondestructive Determinations of Texture and Quality of Preserved Egg Gel by Hyperspectral Method. Spectrosc Spectr Anal 42:1985–1992 ZHANG X, JIANG A, CHEN M, OCKERMAN, H. W., CHEN J (2015) Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. J Food Sci Technol 52:2264–2271 ZHAO Y, CAO D, SHAO Y, XIONG C, LI J, TU Y (2020) Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids 98:105281 ZHAO Y, CHEN Z, LI J, XU M, SHAO Y, TU Y (2016a) Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling. Food Chem 203:323–330 ZHAO Y, CHEN Z, LI J, XU M, SHAO Y, TU Y (2016b) Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocolloids 61:390–398 ZHAO Y, TU Y, LI J, XU M, YANG Y, NIE X, YAO Y, DU H (2014) Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel. Poult Sci 93:2628–2635 Additional Declarations No competing interests reported. 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03:20:34","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":24108,"visible":true,"origin":"","legend":"","description":"","filename":"sepplementarytables.docx","url":"https://assets-eu.researchsquare.com/files/rs-7554913/v1/c072058094f4a8bad1c232c0.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003ePreserved egg (also known as pidan), a traditional Chinese egg product, is produced by cu\u003cspan type=\"Underline\" class=\"Underline\" name=\"Emphasis\"\u003er\u003c/span\u003eing fresh duck eggs in an alkaline mixture containing NaOH, salt, tea, metal ions, resulting in a characteristic elastic gel (Ai et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). The gel properties of the preserved egg white gel are critical determinants of product quality and consumer acceptance (Sun et al., 2023a). Sensory evaluation is the prevailing method for quality grading but prone to variability due to assessor bias and environmental factors (Ren et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Therefore, there is an urgent need for establishing a quantitative method for assessing the gel quality of preserved egg white gel.\u003c/p\u003e\u003cp\u003eTexture Profile Analysis (TPA) has emerged as a valuable instrumental technique for food texture characterization. By simulating the mastication process through controlled double compression cycles, TPA providing quantitative parameters that correlate with sensory texture attributes. However, a critical examination of existing literature reveals substantial methodological inconsistencies in TPA application for preserved egg evaluation (Yuan-zhe et al., \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e, Zhang et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e, Zhao et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Notable variations include: (1) probe selection ranging from P0.5 to P/36R, (2) compression ratios varying between 45\u0026ndash;70%, and (3) test speeds differing from 1\u0026ndash;5 mm/s. Such discrepancies, as evidenced by comparison of methods employed by Ye et al. (\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), Zhao et al. (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), and Wu et al. (2024), significantly compromise the comparability of research findings and hinder the establishment of standardized quality criteria.\u003c/p\u003e\u003cp\u003eTherefore, this study employed the coefficient of variation (CV) method to systematically optimize TPA parameters to enhance measurement precision and reproducibility. The optimized parameters were applied to characterize the texture of ten commercial preserved eggs. A comprehensive evaluation model for TPA and gel structure was developed through principal component analysis (PCA). The accuracy and reliability of the TPA method were validated using sensory evaluation and structural analysis. This protocol advances standardized texture evaluation of preserved egg products, offering significant benefits for food industry quality control and future research in egg product characterization.\u003c/p\u003e"},{"header":"2. Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003e2.1 Materials and Reagents\u003c/h2\u003e\u003cp\u003eTen commercially available preserved eggs (detailed information in Supplementary Table\u0026nbsp;1) were used for the study. Sodium hydrogen phosphate (Na\u003csub\u003e2\u003c/sub\u003eHPO\u003csub\u003e4\u003c/sub\u003e), sodium dihydrogen phosphate (NaH\u003csub\u003e2\u003c/sub\u003ePO\u003csub\u003e4\u003c/sub\u003e), sodium chloride (NaCl), urea, β-mercaptoethanol (β-ME), and G-250 Coomassie Brilliant Blue were purchased from Sinopharm Chemical Reagent Co., Ltd. Deionized water was used to prepare all aqueous solutions.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\u003ch2\u003e2.2 Optimization of TPA Parameters for Preserved Egg White Gel Characterization\u003c/h2\u003e\u003cdiv id=\"Sec5\" class=\"Section3\"\u003e\u003ch2\u003e2.2.1 Optimization of Probe and Sample Shape\u003c/h2\u003e\u003cp\u003eBased on preliminary characterization of gel mechanical properties and a comprehensive review of existing methodologies (Jin et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2022\u003c/span\u003e, Tseng et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2025\u003c/span\u003e, Zhao et al., \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), two cylindrical probes of P50 and P0.5 were evaluated using a TA-XT-Plus texture analyzer (Stable Micro Systems, Godalming, UK).Preserved egg white gel samples (10 mm height \u0026times;20 mm diameter) were compressed to 20% deformation at 1 mm/s test speed, with trigger force of 5 g, pre-test and post-test speed of 2 mm/s. Each gel sample was tested in triplicate. The CV of hardness, springiness, and cohesiveness was calculated to determine measurement reproducibility. Based on these results, the P50 probe was selected for further experiments due to its lower CV and better reproducibility.\u003c/p\u003e\u003cp\u003eFollowing the probe selection, two standardized geometries of sample were evaluated: cube: 1\u0026times;1\u0026times;1 cm\u0026sup3; and cylinder: height 10 mm, diameter 20 mm (Ai et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2020\u003c/span\u003e, Li et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Testing conditions were consistent with those described above (P50, 20% compression, 5 g trigger force, 1 mm/s test speed). Triplicate measurements were performed per shape.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\u003ch2\u003e2.2.2 Optimization of Compression Ratio and Test Speed\u003c/h2\u003e\u003cp\u003eUsing the optimal probe and gel sample shape from the previous experiment, compression ratios of 20%, 30%, 40%, 45%, 50%, 55%, and 60% (Deng et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2020\u003c/span\u003e, Fang et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e, Kaewmanee et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2009\u003c/span\u003e, Tan et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) and test speeds of 0.5, 1.0, 1.5, and 2.0 mm/s (Chen et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2015\u003c/span\u003e, Li et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) were evaluated using the optimized probe and sample geometry. Other parameters were as described in Section \u003cspan refid=\"Sec5\" class=\"InternalRef\"\u003e2.2.1\u003c/span\u003e. Each gel sample was tested three times.\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec7\" class=\"Section2\"\u003e\u003ch2\u003e2.3 Validation of TPA Detection Method via Sensory Evaluation\u003c/h2\u003e\u003cdiv id=\"Sec8\" class=\"Section3\"\u003e\u003ch2\u003e2.3.1 TPA Characterization of Commercially Available Preserved Egg White\u003c/h2\u003e\u003cp\u003eTen varieties of commercial preserved egg samples were analyzed using the optimized TPA parameters (P50 probe, 55% compression ratio, trigger point load of 5 g, pre-test and post-test speeds of 2 mm/s, and test speed of 1 mm/s). Each sample was measured in triplicate under standardized conditions.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec9\" class=\"Section3\"\u003e\u003ch2\u003e2.3.2 Sensory Evaluation of Commercially Available Preserved Egg White gel\u003c/h2\u003e\u003cp\u003eA 10-member trained panel evaluated the samples using a modified scoring system based on Luo et al. (\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) and Wang et al. (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Panelists assessed three parameters: elasticity (30%), hardness (50%), and taste (20%) (Supplementary Table\u0026nbsp;2). Final scores represent the average of three independent assessments.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec10\" class=\"Section3\"\u003e\u003ch2\u003e2.3.3 Establishment of Comprehensive Quality Evaluation Model for Preserved Egg White Gel Based on TPA Data\u003c/h2\u003e\u003cp\u003ePCA was used to convert multiple texture data of preserved egg white gel into a multivariate quality evaluation model The data were first standardized, then PCA was performed to extract principal components with eigenvalues greater than 1, and the cumulative contribution rate was calculated. The principal component coefficients were used to derive the quality score calculation model for preserved egg white gel Y (Huang, \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), as shown in Eq.\u0026nbsp;(\u003cspan refid=\"Equ1\" class=\"InternalRef\"\u003e1\u003c/span\u003e):\u003cdiv id=\"Equ1\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ1\" name=\"EquationSource\"\u003e\n$$\\:\\text{Y=}{{a}_{1}\\text{X}}_{\\text{1}}\\text{+}{a}_{2}{\\text{X}}_{\\text{2}}\\text{+}{a}_{3}{\\text{X}}_{\\text{3}}\\text{+\\:}{a}_{3}{\\text{X}}_{\\text{4}}\\text{+\u0026hellip;}{a}_{n}{\\text{X}}_{n}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e1\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eWhere \u003cem\u003ea\u003c/em\u003e\u003csub\u003e\u003cem\u003ei\u003c/em\u003e\u003c/sub\u003e represents the coefficient of the i-th principal component (PC), and n is the number of principal components with eigenvalues greater than 1.\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\u003ch2\u003e2.4 Validation of TPA Detection Method via Three-Dimensional Gel Network Structure\u003c/h2\u003e\u003cdiv id=\"Sec12\" class=\"Section3\"\u003e\u003ch2\u003e2.4.1 Determination of soluble protein content\u003c/h2\u003e\u003cp\u003eThe soluble protein content of preserved egg white was determined according to method of Xue et al (\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). with minor modifications. Briefly, 1 g of freeze-dried gel powder was homogenized in 9 mL of PBS buffer (pH 7.4) using a FSH-2A homogenizer (Changzhou Yinneng Experimental Instrument Co., LTD, Changzhou, China) at 10,000 r/min for 30s. Subsequently, the homogenate was centrifuged at 8000 r/min for 20 min using a D1008 handheld centrifuge (Scilogex, USA). The supernatant was filtered through 0.45 \u0026micro;m nylon membranes and analyzed for soluble protein concentration using the Coomassie Brilliant Blue method (Bradford, 1976). Absorbance was measured at 595 nm using a UV-1800 spectrophotometer (Shimadzu, Japan).\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec13\" class=\"Section3\"\u003e\u003ch2\u003e2.4.2 Secondary Structure Determination\u003c/h2\u003e\u003cp\u003eThe secondary structure of the preserved egg white was analyzed using Fourier-transform infrared spectroscopy (FTIR) with modifications as described by Fan et al (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Infrared spectra between 4000\u0026thinsp;\u0026minus;\u0026thinsp;400 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e were recorded using an FTIR spectrometer (Thermo Scientific Nicolet iS5, USA) equipped with a single-reflection diamond attenuated total reflectance (ATR) crystal and a mercury cadmium telluride (MCT) detector. Each gel sample (1 mg) was placed on the ATR crystal surface at 25\u0026deg;C. Spectral scanning was performed with 32 scans and 4 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e resolution. At least three replicate measurements were taken and averaged. Spectral analysis was performed using Omnic 32 and Peakfit 4.12. Secondary structure content was quantified through Gaussian curve fitting of deconvoluted peaks.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec14\" class=\"Section3\"\u003e\u003ch2\u003e2.4.3 Protein Interaction Force Measurement\u003c/h2\u003e\u003cp\u003eProtein interaction force maintaining the preserved egg white gel network were characterized using a sequential extraction method adapted from Sun et al (\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2023b\u003c/span\u003e) with some modifications. Five extraction buffers (S1-S5) were prepared in 0.05 M phosphate buffer (pH 7.0) with progressively disruptive reagents: 0.05 mol/L sodium chloride (S1); 0.6 mol/L sodium chloride (S2); 0.6 mol/L sodium chloride\u0026thinsp;+\u0026thinsp;1.5 mol/L urea (S3); 0.6 mol/L sodium chloride\u0026thinsp;+\u0026thinsp;8 mol/L urea (S4); 0.6 mol/L sodium chloride\u0026thinsp;+\u0026thinsp;8 mol/L urea\u0026thinsp;+\u0026thinsp;0.5 mol/L β-ME (S5). For analysis, 0.06 g freeze-dried gel was homogenized with 10 mL of each buffer for 2 min, followed by centrifugation at 10,000\u0026times;g for 15 min. The protein concentration in the supernatant was determined by the Coomassie Brilliant Blue method. The soluble protein content was expressed as \u0026micro;g soluble protein/mL of homogenate. SA (the protein content difference between S1 and S2) represents ionic bonds, SB (the protein content difference between S2 and S3) represents hydrogen bonds, SC (the protein content difference between S3 and S4) represents hydrophobic interactions, and SD (the protein content difference between S4 and S5) represents S-S bonds (G\u0026oacute;mez-Guill\u0026eacute;n et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e1997\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\u003ch2\u003e2.5 Data Processing and Statistical Analysis\u003c/h2\u003e\u003cp\u003eThe experimental data were analyzed using Excel for mean and standard deviation calculations. Statistical analysis was conducted using SPSS software, including one-way ANOVA at \u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05 significance level, correlation analysis, and principal component analysis.\u003c/p\u003e\u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\u003ch2\u003e3.1 Optimization of TPA Parameters for Preserved Egg White Gel\u003c/h2\u003e\u003cdiv id=\"Sec18\" class=\"Section3\"\u003e\u003ch2\u003e3.1.1 Probe and Sample Shape Analysis\u003c/h2\u003e\u003cp\u003eThe main difference between the two probes employed in the study lies in their diameters. The P50 probe, with a diameter of 50 mm, has a contact area that is depends on the sample's surface area; while the P0.5 probe, with a diameter of 12.7 mm, has a fixed contact area defined by the probe itself. Therefore, the differences in data obtained using these two probes are likely attributable to their respective contact areas.\u003c/p\u003e\u003cp\u003eTo assess the stability of the texture measurements, we compared the CV of the egg white gel texture parameters. The CV, calculated as the ratio of the standard deviation to the mean value multiplied by 100%, serves as an indicator of data dispersion. A smaller CV signifies greater data stability and reproducibility. As shown in Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e1\u003c/span\u003eA, the P0.5 probe exhibited a larger CV and poor reproducibility, leading to its exclusion from further experiments. In contrast, the P50 probe demonstrated a smaller CV and better reproducibility, so this probe is selected for subsequent experiments.\u003c/p\u003e\u003cp\u003eThe shape of the samples also significantly affects the texture analysis results. Variations in sample geometry can lead to changes in stress distribution and transmission, thereby affecting texture data. As shown in Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e1\u003c/span\u003eB, the CV of the cubic preserved egg white gel samples is lower than that of cylindrical samples, indicating that the texture results of cubic samples were more stable and suitable for measuring the texture of preserved egg white gel. This stability is likely due to the simpler preparation process for cubic samples, which reduces the influence of external factors and ensures greater uniformity. In contrast, cylindrical samples are more prone to deformation during preparation, resulting in uneven surfaces and irregular shapes. Therefore, cubic samples were chosen for subsequent experiments to ensure consistent and reliable texture measurements.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec19\" class=\"Section3\"\u003e\u003ch2\u003e3.1.2 Compression Ratio Analysis\u003c/h2\u003e\u003cp\u003eThe compression ratio is a pivotal parameter in texture analysis of gels, as it directly influences the mechanical properties and deformation behavior of the samples. It is defined as the extent to which a sample is compressed during testing, typically expressed as a percentage of the sample's initial height. Variations in the compression ratio can significantly affect the TPA results.\u003c/p\u003e\u003cp\u003ePrevious studies and our preliminary experimental have demonstrated that preserved egg white gel is prone to cracking and deformation when the compression exceeds 65% of its initial height. Therefore, this experiment set the compression ratio between 20% and 60%. As shown in Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e1\u003c/span\u003eC, the CV of the texture measurements decreased progressively with increasing compression ratio, reaching its minimum value at 55%. This indicates that a compression ratio of 55% provides the most stable and reproducible texture data, with the lowest degree of dispersion among replicate measurements. More important, at a compression ratio of 60%, the CV exhibited a slight increase, which can be attributed to excessive deformation leading to cracking in some preserved egg white gels. This cracking introduces variability in the texture measurements, thereby reducing the accuracy and reproducibility of the results. These observations are consistent with the findings of Yang et al. (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), who reported similar trends in texture analysis of betel nut samples, where higher compression ratios led to increased data variability due to sample deformation.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec20\" class=\"Section3\"\u003e\u003ch2\u003e3.1.3 Test speed Analysis\u003c/h2\u003e\u003cp\u003eThe test speed, defined as the velocity at which the probe moves during texture analysis, significantly influences the impact force and deformation rate when the probe contacts the gel sample. These factors, in turn, affect the stability and reproducibility of the texture measurements. As shown in Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e1\u003c/span\u003eD, the CV of the texture measurements was minimized when the test speed was set at 1 mm/s. This indicates that the data dispersion was lowest at this speed, suggesting that a test speed of 1 mm/s provides the most stable and reproducible results for preserved egg white gel texture analysis.\u003c/p\u003e\u003cp\u003eBased on these findings, the optimal parameters for texture analysis of preserved egg white gel were determined as follows: P50 probe, 55% compression ratio, trigger point load of 5 g, pre-test and post-test speeds of 2 mm/s, and test speed of 1 mm/s.\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec21\" class=\"Section2\"\u003e\u003ch2\u003e3.2 Validation of TPA Detection Method via Sensory Evaluation\u003c/h2\u003e\u003cdiv id=\"Sec22\" class=\"Section3\"\u003e\u003ch2\u003e3.2.1 TPA of Commercial Preserved Egg White Based on Optimized TPA Parameters\u003c/h2\u003e\u003cp\u003eThe texture characteristics of ten commercially available preserved eggs were assessed using the optimized TPA parameters. The results, as detailed in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, reveal significant variability in the texture profiles of the egg white gels across different varieties (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) Specifically, substantial differences were observed in Hardness, Gumminess, and Chewiness, indicating considerable variation in the quality of egg white gels among the tested preserved eggs. Conversely, the differences in Resilience, Cohesion, and Springiness were relatively minor, suggesting that these parameters exhibit greater consistency across the samples.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eA The gel texture data and coefficient of variation of preserved egg white were determined by different probes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"8\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eProbe\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eResilence\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eCohesion\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eGumminess\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003eP 50\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRange\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e46.87\u0026thinsp;~\u0026thinsp;58.81\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e68.90\u0026thinsp;~\u0026thinsp;79.61\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e89.25\u0026thinsp;~\u0026thinsp;92.66\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e77.75\u0026thinsp;~\u0026thinsp;89.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e4190.42\u0026thinsp;~\u0026thinsp;5346.53\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e3512.28\u0026thinsp;~\u0026thinsp;4186.74\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMean\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e51.13\u0026thinsp;\u0026plusmn;\u0026thinsp;5.37\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e74.15\u0026thinsp;\u0026plusmn;\u0026thinsp;4.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e90.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1.59\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e83.24\u0026thinsp;\u0026plusmn;\u0026thinsp;4.75\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e4633.19\u0026thinsp;\u0026plusmn;\u0026thinsp;523.97\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e3847.79\u0026thinsp;\u0026plusmn;\u0026thinsp;374.43\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCV(%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10.50\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e5.91\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e1.76\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e5.71\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e11.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e9.73\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003eP 0.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRange\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e39.63\u0026thinsp;~\u0026thinsp;63.26\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e69.36\u0026thinsp;~\u0026thinsp;82.94\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e87.84\u0026thinsp;~\u0026thinsp;93.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e79.68\u0026thinsp;~\u0026thinsp;91.89\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e3558.83\u0026thinsp;~\u0026thinsp;5757.59\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e3149.82\u0026thinsp;~\u0026thinsp;4587.85\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMean\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e46.35\u0026thinsp;\u0026plusmn;\u0026thinsp;8.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e75.72\u0026thinsp;\u0026plusmn;\u0026thinsp;5.75\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e89.85\u0026thinsp;\u0026plusmn;\u0026thinsp;1.95\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e85.01\u0026thinsp;\u0026plusmn;\u0026thinsp;5.23\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e4168.68\u0026thinsp;\u0026plusmn;\u0026thinsp;804.96\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e3524.93\u0026thinsp;\u0026plusmn;\u0026thinsp;566.14\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCV(%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e18.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e7.59\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e6.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e\u003cp\u003e19.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e16.06\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eGel texture data of 10 brands of preserved egg white\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"7\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBrand\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eResilence\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eCohesion\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eGumminess\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e435.89\u0026thinsp;\u0026plusmn;\u0026thinsp;10.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e79.58\u0026thinsp;\u0026plusmn;\u0026thinsp;1.16\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e94.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e94.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e40796.71\u0026thinsp;\u0026plusmn;\u0026thinsp;834.25\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e38592.07\u0026thinsp;\u0026plusmn;\u0026thinsp;923.45\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e412.97\u0026thinsp;\u0026plusmn;\u0026thinsp;34.97\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e78.97\u0026thinsp;\u0026plusmn;\u0026thinsp;1.66\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e93.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e95.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e39047.16\u0026thinsp;\u0026plusmn;\u0026thinsp;3200.80\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e37175.81\u0026thinsp;\u0026plusmn;\u0026thinsp;3014.54\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e377.75\u0026thinsp;\u0026plusmn;\u0026thinsp;2.68\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e79.25\u0026thinsp;\u0026plusmn;\u0026thinsp;3.95\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e95.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e93.61\u0026thinsp;\u0026plusmn;\u0026thinsp;2.44\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e36851.73\u0026thinsp;\u0026plusmn;\u0026thinsp;1795.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e33512.18\u0026thinsp;\u0026plusmn;\u0026thinsp;1014.19\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e362.72\u0026thinsp;\u0026plusmn;\u0026thinsp;8.60\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e78.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e93.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.96\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e93.63\u0026thinsp;\u0026plusmn;\u0026thinsp;1.49\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e32001.18\u0026thinsp;\u0026plusmn;\u0026thinsp;2607.65\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e31948.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1309.81\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e314.32\u0026thinsp;\u0026plusmn;\u0026thinsp;23.83\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e77.13\u0026thinsp;\u0026plusmn;\u0026thinsp;1.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e93.78\u0026thinsp;\u0026plusmn;\u0026thinsp;2.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e93.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e29510.94\u0026thinsp;\u0026plusmn;\u0026thinsp;2865.34\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e27664.04\u0026thinsp;\u0026plusmn;\u0026thinsp;2923.87\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e309.89\u0026thinsp;\u0026plusmn;\u0026thinsp;26.27\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e77.68\u0026thinsp;\u0026plusmn;\u0026thinsp;1.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e91.15\u0026thinsp;\u0026plusmn;\u0026thinsp;4.40\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e93.45\u0026thinsp;\u0026plusmn;\u0026thinsp;1.46\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e28286.65\u0026thinsp;\u0026plusmn;\u0026thinsp;3268.52\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e27439.88\u0026thinsp;\u0026plusmn;\u0026thinsp;1671.35\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e280.13\u0026thinsp;\u0026plusmn;\u0026thinsp;20.13\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e74.90\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e94.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.83\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e91.51\u0026thinsp;\u0026plusmn;\u0026thinsp;1.38\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e26361.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1928.44\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e24133.05\u0026thinsp;\u0026plusmn;\u0026thinsp;1988.89\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e241.79\u0026thinsp;\u0026plusmn;\u0026thinsp;14.74\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e79.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.66\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e93.87\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e92.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e22710.67\u0026thinsp;\u0026plusmn;\u0026thinsp;1756.78\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e20973.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1459.85\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e206.70\u0026thinsp;\u0026plusmn;\u0026thinsp;19.83\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e70.69\u0026thinsp;\u0026plusmn;\u0026thinsp;5.94\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e85.88\u0026thinsp;\u0026plusmn;\u0026thinsp;5.60\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e90.38\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e17679.98\u0026thinsp;\u0026plusmn;\u0026thinsp;649.97\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e15980.49\u0026thinsp;\u0026plusmn;\u0026thinsp;709.74\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e161.02\u0026thinsp;\u0026plusmn;\u0026thinsp;4.18\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e77.66\u0026thinsp;\u0026plusmn;\u0026thinsp;2.38\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e91.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e90.89\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e14684.16\u0026thinsp;\u0026plusmn;\u0026thinsp;474.58\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e13344.48\u0026thinsp;\u0026plusmn;\u0026thinsp;368.23\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec23\" class=\"Section3\"\u003e\u003ch2\u003e3.2.2 Sensory Assessment and Correlation Analysis\u003c/h2\u003e\u003cp\u003eSensory evaluations were conducted on the 10 types of preserved eggs, focusing on three key attributes: elasticity, hardness, and chewiness. The results, shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e, revealed significant differences in the quality of egg white gels among the different brands, with a total sensory evaluation score of 100 points. To determine whether sensory evaluations were influenced by gel texture, correlation analyses were performed between the sensory evaluation scores and the egg white gel texture data using SPSS software. The results, presented in Table\u0026nbsp;4, showed extremely significant positive correlations (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01) between the sensory evaluations of elasticity, hardness, and chewiness and the gel texture parameters Hardness, Springiness, Gumminess, and Chewiness. No correlation was observed with Cohesion. Additionally, hardness exhibited a significant positive correlation (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with Resilience, while chewiness had an extremely significant positive correlation (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01) with Resilience. The total sensory evaluation score also showed extremely significant positive correlations (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01) with Hardness, Springiness, Gumminess, and Chewiness. These findings indicate that sensory evaluations are primarily influenced by the gel's Hardness, Springiness, Gumminess, and Chewiness.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eSensory evaluation table of different brands of preserved egg white gel\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"11\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBrand\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003eTotal Score\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e27.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.58\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e46.67\u0026thinsp;\u0026plusmn;\u0026thinsp;1.50\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e18.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.93\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e92.11\u0026thinsp;\u0026plusmn;\u0026thinsp;2.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e24.38\u0026thinsp;\u0026plusmn;\u0026thinsp;2.77\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e41.38\u0026thinsp;\u0026plusmn;\u0026thinsp;3.42\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e17.50\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e83.25\u0026thinsp;\u0026plusmn;\u0026thinsp;5.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e23.78\u0026thinsp;\u0026plusmn;\u0026thinsp;2.22\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e37.44\u0026thinsp;\u0026plusmn;\u0026thinsp;4.48\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e17.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e78.56\u0026thinsp;\u0026plusmn;\u0026thinsp;5.66\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e23.56\u0026thinsp;\u0026plusmn;\u0026thinsp;3.28\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e39.67\u0026thinsp;\u0026plusmn;\u0026thinsp;4.56\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e17.11\u0026thinsp;\u0026plusmn;\u0026thinsp;1.62\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e80.33\u0026thinsp;\u0026plusmn;\u0026thinsp;5.27\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e23.78\u0026thinsp;\u0026plusmn;\u0026thinsp;2.49\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e36.33\u0026thinsp;\u0026plusmn;\u0026thinsp;3.67\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e15.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e75.44\u0026thinsp;\u0026plusmn;\u0026thinsp;5.08\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e22.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.67\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e37.44\u0026thinsp;\u0026plusmn;\u0026thinsp;3.00\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e15.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.33\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e75.33\u0026thinsp;\u0026plusmn;\u0026thinsp;4.06\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e21.44\u0026thinsp;\u0026plusmn;\u0026thinsp;2.01\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e33.56\u0026thinsp;\u0026plusmn;\u0026thinsp;2.51\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e13.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.88\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e68.56\u0026thinsp;\u0026plusmn;\u0026thinsp;3.17\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e20.00\u0026thinsp;\u0026plusmn;\u0026thinsp;1.12\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e33.78\u0026thinsp;\u0026plusmn;\u0026thinsp;5.80\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e14.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.97\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e68.00\u0026thinsp;\u0026plusmn;\u0026thinsp;5.72\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e19.33\u0026thinsp;\u0026plusmn;\u0026thinsp;3.64\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e30.78\u0026thinsp;\u0026plusmn;\u0026thinsp;2.49\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e10.78\u0026thinsp;\u0026plusmn;\u0026thinsp;2.49\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e60.89\u0026thinsp;\u0026plusmn;\u0026thinsp;5.71\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e\u003cp\u003e15.56\u0026thinsp;\u0026plusmn;\u0026thinsp;2.96\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003e17.78\u0026thinsp;\u0026plusmn;\u0026thinsp;4.87\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e\u003cp\u003e11.11\u0026thinsp;\u0026plusmn;\u0026thinsp;3.76\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u003cp\u003e44.44\u0026thinsp;\u0026plusmn;\u0026thinsp;6.02\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"11\" nameend=\"c11\" namest=\"c1\"\u003e\u003cp\u003eTable\u0026nbsp;4 Correlation analysis between sensory evaluation and texture data of preserved egg\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003eResilence\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u003cp\u003eCohesion\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003eGumminess\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.98**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003e0.57\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u003cp\u003e0.49\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.94**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003e0.98**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e0.98**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.95**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003e0.68*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u003cp\u003e0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.90**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003e0.95**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e0.95**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003e0.77**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u003cp\u003e0.46\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.90**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003eTotal Score\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003e0.60\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u003cp\u003e0.42\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.93**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"11\"\u003e**Correlation is extremely significant at the 0.01 level (two-tailed), \u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01. *Correlation is significant at the 0.05 level (two-tailed), \u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec24\" class=\"Section3\"\u003e\u003ch2\u003e3.2.3 Establishment of Comprehensive Evaluation Model for Egg White Gel Quality of Preserved Eggs\u003c/h2\u003e\u003cp\u003eTo better explore the correlation between the texture properties and sensory evaluation of preserved eggs, this study employed principal component analysis (PCA) to transform multiple texture indicators of preserved egg white gel into a comprehensive evaluation index. According to the correlation results in Table\u0026nbsp;4, Hardness, Springiness, Gumminess, and Chewiness were selected for principal component analysis.\u003c/p\u003e\u003cp\u003eAs shown in Supplementary Table\u0026nbsp;3, the texture principal component analysis extracted one principal component with an eigenvalue greater than 1, and the cumulative contribution rate reached 97.027%. According to the principal component coefficients, the comprehensive scoring formula is shown in Eq.\u0026nbsp;(\u003cspan refid=\"Equ2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003cdiv id=\"Equ2\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ2\" name=\"EquationSource\"\u003e\n$$\\:\\text{Y=0.993}{\\text{X}}_{\\text{1}}\\text{+0.957}{\\text{X}}_{\\text{2}}\\text{+0.992}{\\text{X}}_{\\text{3}}\\text{+0.997}{\\text{X}}_{\\text{4}}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e2\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eWhere X\u003csub\u003e1\u003c/sub\u003e represents Hardness, X\u003csub\u003e2\u003c/sub\u003e represents Springiness, X\u003csub\u003e3\u003c/sub\u003e represents Gumminess, X\u003csub\u003e4\u003c/sub\u003e represents Chewiness. After substituting the standardized data into the above expression, the comprehensive scores of principal components are obtained as shown in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e5\u003c/span\u003e. As seen, the ranking of texture principal component scores was found to be generally consistent with the sensory evaluation ranking. Although there is inconsistency between the two rankings for PE-3 and PE-4, the sensory evaluation significance test shows that there is no significant difference in the egg white gel between PE-3 and PE-4. Therefore, it can be concluded that texture analysis can effectively replace sensory evaluation for assessing the gel quality of preserved eggs white gel.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eComposite scores of principal components of preserved eggs\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"5\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eBrand\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e\u003cp\u003eTexture Component Ranking\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003eSensory Evaluation Ranking\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003escore\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003esort\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003escore\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003esort\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.82\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e92.11\u0026thinsp;\u0026plusmn;\u0026thinsp;2.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.73\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e83.25\u0026thinsp;\u0026plusmn;\u0026thinsp;5.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e78.56\u0026thinsp;\u0026plusmn;\u0026thinsp;5.66\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.77\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e80.33\u0026thinsp;\u0026plusmn;\u0026thinsp;5.27\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.34\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e75.44\u0026thinsp;\u0026plusmn;\u0026thinsp;5.08\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.22\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e75.33\u0026thinsp;\u0026plusmn;\u0026thinsp;4.06\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e68.56\u0026thinsp;\u0026plusmn;\u0026thinsp;3.17\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.30\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e68.00\u0026thinsp;\u0026plusmn;\u0026thinsp;5.72\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e60.89\u0026thinsp;\u0026plusmn;\u0026thinsp;5.71\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e44.44\u0026thinsp;\u0026plusmn;\u0026thinsp;6.02\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec25\" class=\"Section2\"\u003e\u003ch2\u003e3.3 Validation of TPA Detection Method via Three-Dimensional Gel Network Structure\u003c/h2\u003e\u003cdiv id=\"Sec26\" class=\"Section3\"\u003e\u003ch2\u003e3.3.1 Structural Assessment and Correlation Analysis\u003c/h2\u003e\u003cp\u003eSoluble protein content can reflect protein conformational changes and aggregation degree to a certain extent (Xue et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). As shown in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e, the soluble protein content of 10 types of preserved eggs showed a gradually increasing trend, indicating that the protein aggregation degree of egg white gel in these 10 types of preserved eggs gradually decreased, which reflects the gradual decrease in gel strength. This is consistent with our measured texture data (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eGel structure and quality analysis of different brands of preserved egg\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"10\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBrand\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eβ-sheet\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eα-helix\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eβ-turn\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003erandom coil\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eSA\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eSB\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003eSD\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003esoluble protein\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e37.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e22.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" 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colname=\"c10\"\u003e\u003cp\u003e117.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e36.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e23.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e22.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e17.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e20.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e21.27\u0026thinsp;\u0026plusmn;\u0026thinsp;1.76\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e32.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.64\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e26.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e125.96\u0026thinsp;\u0026plusmn;\u0026thinsp;1.12\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e36.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e23.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e22.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003csup\u003ebcde\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e17.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e17.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e30.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e28.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e23.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.78\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e134.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.98\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e36.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.81\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e23.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e22.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e17.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e17.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e29.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e29.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e23.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e143.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.49\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eThe secondary protein structures of white gels from different brand preserved eggs are shown in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e. As seen, β-sheets are the main secondary structure component of preserved egg white gels, which is consistent with the research findings of Ruan (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) and Zhao et al (\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2016b\u003c/span\u003e). This may also be the reason why the white gel network of preserved eggs exhibits a linear fiber interwoven structure. Additionally, β-sheets are relatively extended and rigid structures that, together with α-helices, form the basic framework of the overall conformation. From Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e7\u003c/span\u003e, it can be observed that β-sheets show a gradual downward trend with significant differences (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05), while α-helices show no significant differences. Random coils show a gradual upward trend overall (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05), indicating that the structural stability of the 10 preserved egg white gels gradually decreases.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eCorrelation between gel texture index and structure of preserved egg white\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"10\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eβ-sheet\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eα-helix\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eβ-turn\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003erandom coil\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eSA\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eSB\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003eSD\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003esoluble protein\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eHardness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-0.86**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-0.71*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.76*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-0.78**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-0.98**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eResilence\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.58\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-0.54\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-0.32\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-0.67*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-0.39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e0.67*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-0.59\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSpringiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.86**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-0.80**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.29\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-0.78**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.84**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-0.93**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-0.65*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e0.93**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-0.84**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eGumminess\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-0.86**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-0.71*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.76*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-0.78**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-0.98**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.96**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-0.86**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-0.71*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.76*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-0.78**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e0.99**\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-0.98**\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003ePreserved eggs white gels are formed by the interactions between different types of proteins, including ionic bonds (SA), hydrogen bonds (SB), hydrophobic interactions (SC), and disulfide bonds (SD). The proportions of these forces affect the strength of the gel (Wang, \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The main forces in egg white gel are ionic bonds and disulfide bonds (Tan et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2024\u003c/span\u003e, Zhao et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2016a\u003c/span\u003e). As shown in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e, both ionic bonds and disulfide bonds in egg white gel showed an overall decreasing trend (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). This indicates that the gel strength gradually decreased, which is consistent with the secondary structure and texture analysis of the gel. Moreover, we used SPSS to analyze the correlation between the texture indexes and structure of egg white gel, and the results are shown in Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e7\u003c/span\u003e.\u003c/p\u003e\u003cp\u003eFrom the table, we can observe that the hardness, gumminess, and chewiness of the texture are extremely significantly positively correlated with β-sheet and SD (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01), significantly positively correlated with SA (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05), extremely significantly negatively correlated with α-helix, SB, SC, and soluble protein (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01), and significantly negatively correlated with random coil (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Springiness is extremely significantly positively correlated with β-sheet, SA, and SD (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01), extremely significantly negatively correlated with α-helix, random coil, SB, and soluble protein (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.01), and significantly negatively correlated with SC (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Resilience is significantly positively correlated with SD (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) and significantly negatively correlated with SB (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). These results indicate that β-sheet and SD play a dominant role in determining the texture characteristics of preserved egg white gel, and the higher the content of β-sheet and SD, the greater the texture characteristics of the preserved egg white gel.\u003c/p\u003e\u003cp\u003e\u003cem\u003e3.3.2 Establishment of a Comprehensive Evaluation Model for the Density of Three-Dimensional Gel Network Structure in Preserved Egg Whites\u003c/em\u003e\u003c/p\u003e\u003cp\u003eAccording to the correlation between texture indicators and their structures shown in Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e8\u003c/span\u003e, PCA was conducted on these components, excluding β-sheet. The results of PCA are shown in Supplementary Table\u0026nbsp;4, where one principal component with an eigenvalue greater than 1 was extracted, and the cumulative contribution rate reached 80.200%. According to the principal component coefficients, the comprehensive scoring formula is shown in Eq.\u0026nbsp;(\u003cspan refid=\"Equ3\" class=\"InternalRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eComprehensive Principal Component Scores of Preserved Egg Structure\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"5\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eBrand\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e\u003cp\u003eOverall Texture and Quality Score Ranking\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e\u003cp\u003eOverall Structural Score Ranking\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003escore\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003esort\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003escore\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003esort\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.82\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.73\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.93\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.77\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.21\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.34\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.22\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.30\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.63\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.82\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePE-10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003cdiv id=\"Equ3\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ3\" name=\"EquationSource\"\u003e\n$$\\:\\text{Y=0,905}{\\text{X}}_{\\text{1}}\\text{+0.860}{\\text{X}}_{\\text{2}}\\text{+0.819}{\\text{X}}_{\\text{3}}\\text{+0.893}{\\text{X}}_{\\text{4}}\\text{+0.893}{\\text{X}}_{\\text{5}}\\text{+0.874}{\\text{X}}_{\\text{6}}\\text{+0.989}{\\text{X}}_{\\text{7}}\\text{+0.921}{\\text{X}}_{\\text{8}}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e3\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eWhere X\u003csub\u003e1\u003c/sub\u003e represents β-sheet, X\u003csub\u003e2\u003c/sub\u003e represents α-helix, X\u003csub\u003e3\u003c/sub\u003e represents random coil, X\u003csub\u003e4\u003c/sub\u003e represents SA, X\u003csub\u003e5\u003c/sub\u003e represents SB, X\u003csub\u003e6\u003c/sub\u003e represents SC, X\u003csub\u003e7\u003c/sub\u003e represents SD, X8 represents soluble protein content.\u003c/p\u003e\u003cp\u003eSubstituting the standardized data into the above expression, the comprehensive scores of principal components are shown in Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e8\u003c/span\u003e, the results of the structural score ranking are consistent with the TPA ranking of 10 different brands of egg white gel, while slightly different from the texture principal component ranking results. However, based on the texture data of 10 preserved egg white gels, we can see that there is no significant difference between PE-3 and PE-4 texture data. This indicates that texture data results can fully represent gel results. In summary, under these texture measurement parameter conditions, the results obtained by the texture analyzer can effectively characterize gel strength.\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e"},{"header":"4. Conclusion","content":"\u003cp\u003eThis study employed the coefficient of variation method to establish optimal TPA parameters for preserved egg white gel characterization, including: cubic samples (1\u0026times;1\u0026times;1 cm\u0026sup3;), P50 probe, 55% compression ratio, 5 g trigger load, and test speeds of 2 mm/s (pre-/post-test) and 1 mm/s (testing speed). Using these optimized parameters, we evaluated ten commercial preserved egg products through integrated texture analysis, sensory evaluation, and three-dimensional gel network characterization. Our innovative approach combined PCA to correlate instrumental texture data (hardness, springiness, etc.) with sensory attributes and structural analysis, establishing a comprehensive evaluation model. This breakthrough overcomes the limitations of traditional sensory-dependent evaluation approaches, providing an efficient and reliable technical pathway for digital quality assessment of preserved egg gels.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eEthical Approval\u003c/strong\u003e\u003cp\u003eEthics approval was not required for this research.\u003c/p\u003e\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eConflict of Interest\u003c/strong\u003e\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e\u003cp\u003eThe above research was financially supported by the Hai'an Tingting Food Co., Ltd.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eZ. M.M was responsible for methodology development, investigation, formal analysis, data curation, writing \u0026ndash; original draft preparation, and writing \u0026ndash; review and editing. L.B.C and L.X.Y contributed to investigation, formal analysis, validation, data curation preparation. X.B participated in investigation, formal analysis, validation. S.J provided supervision, methodology consultation, and contributed to writing \u0026ndash; review and editing. All authors have read and approved the final manuscript\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eNo datasets were generated or analysed during the current study.\u003c/p\u003e\u003ch3\u003e\u003cspan\u003eContributions\u003c/span\u003e\u003c/h3\u003e\u003cp\u003e\u003cspan\u003eMiaomiao Zhang was responsible for methodology development, investigation, formal analysis, data curation, writing \u0026ndash; original draft preparation, and writing \u0026ndash; review and editing. Baochang Li and Xiaoyu Lv contributed to investigation, formal analysis, validation, data curation preparation. Bin Xu participated in investigation, formal analysis, validation. Jun Sun provided supervision, methodology consultation, and contributed to writing \u0026ndash; review and editing. All authors have read and approved the final manuscript\u003c/span\u003e\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAI M, CAO ZHOUQGUOSFANH, LING Y, ZHOU Z, L., JIANG A (2020) Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca (OH)\u003csub\u003e2\u003c/sub\u003e addition. Food Chem 314:126206\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCHEN Z, LI J, TU Y, ZHAO Y, LUO X, WANG J, WANG M (2015) Changes in gel characteristics of egg white under strong alkali treatment. 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J Food Sci Technol 52:2264\u0026ndash;2271\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eZHAO Y, CAO D, SHAO Y, XIONG C, LI J, TU Y (2020) Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids 98:105281\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eZHAO Y, CHEN Z, LI J, XU M, SHAO Y, TU Y (2016a) Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling. Food Chem 203:323\u0026ndash;330\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eZHAO Y, CHEN Z, LI J, XU M, SHAO Y, TU Y (2016b) Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocolloids 61:390\u0026ndash;398\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eZHAO Y, TU Y, LI J, XU M, YANG Y, NIE X, YAO Y, DU H (2014) Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel. Poult Sci 93:2628\u0026ndash;2635\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-analytical-methods","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Analytical Methods](https://www.springer.com/journal/12161)","snPcode":"12161","submissionUrl":"https://submission.nature.com/new-submission/12161/3","title":"Food Analytical Methods","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Preserved Egg, Sensory Evaluation, Texture Profile Analysis, Gel Structure, Principal Component Analysis","lastPublishedDoi":"10.21203/rs.3.rs-7554913/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7554913/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe gel properties of preserved egg white are crucial determinants of consumer acceptability, yet current quality assessment relies heavily on subjective sensory evaluation, which is prone to bias from assessor preferences and environmental factors. Although Texture Profile Analysis (TPA) offers an objective alternative, inconsistencies in testing parameters and sample preparation across studies compromise result reproducibility. To address this study employed the coefficient of variation (CV) method to identify the optimal testing parameters: cubic samples (1\u0026times;1\u0026times;1 cm\u003csup\u003e3\u003c/sup\u003e), P50 probe, 55% compression ratio, 5 g trigger load, pre- and post-test speeds of 2 mm/s, and test speed of 1 mm/s. Ten varieties of commercial preserved egg samples were assessed under optimized conditions, with their textural attributes correlated to sensory and structural analyses through principal component analysis (PCA). The findings demonstrated a robust concordance between the comprehensive texture scores derived from PCA and the sensory or structural rankings of the gels, thereby affirming the method's reliability for objective quality grading. This approach not only augments the precision and reproducibility of preserved egg evaluations but also provides a valuable reference for establishing or refining evaluation methodologies for other food products.\u003c/p\u003e","manuscriptTitle":"Optimizing TPA of Preserved Egg Gel with Sensory-Structural Validation","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-01 03:20:29","doi":"10.21203/rs.3.rs-7554913/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-12-02T01:50:40+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-12-01T16:10:23+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"10585926413253915478029498731874413569","date":"2025-12-01T15:18:12+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"42762756059704056530725583076314314499","date":"2025-11-16T08:37:09+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-10-13T04:49:59+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"202637496519334348069908187324357034114","date":"2025-09-22T07:45:12+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"74487772687997135173852509431374472580","date":"2025-09-22T06:02:59+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-09-21T14:56:25+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-09-15T22:03:40+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-09-15T22:03:32+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Analytical Methods","date":"2025-09-07T08:13:15+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-analytical-methods","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Analytical Methods](https://www.springer.com/journal/12161)","snPcode":"12161","submissionUrl":"https://submission.nature.com/new-submission/12161/3","title":"Food Analytical Methods","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"22e26c20-fa6a-4155-a46f-e2aed172ffc9","owner":[],"postedDate":"October 1st, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-02-11T21:39:19+00:00","versionOfRecord":[],"versionCreatedAt":"2025-10-01 03:20:29","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7554913","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7554913","identity":"rs-7554913","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}