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<p>This study systematically optimized the production parameters of cold-stewed soft-boiled eggs (CSEs) by integrating fuzzy mathematical sensory evaluation and response surface methodology (RSM). The results showed that the heating time was identified as the most significant factor affecting product quality, followed by cold marinating time and cooling time. Optimal processing parameters were established as follows: heating at 100℃ for 7.5&#xa0;min, rapid cooling in ice water for 4&#xa0;min, and cold Marination at 4℃ for 12&#xa0;h. The optimized protocol resulted in high sensory acceptability (86.96 ± 0.43) and consistent yolk coagulation (12.6 ± 0.8&#xa0;mm) across replicate trials. Gas chromatography-mass spectrometry analysis detected 21 volatile compounds in optimized CSEs, with phenols as the dominant class (ethyl Maltol accounting for 62.31 ± 5.36% of total volatiles). Microbiological safety was validated with total bacterial count &lt; 50 CFU/g and absence of coliforms and <i>Salmonella</i>. This work establishes a scalable industrial framework for soft-boiled egg production and provides theoretical guidance for developing value-added egg-based products.</p>

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Optimization of Cold-stewed Soft-Boiled egg process via fuzzy mathematics and response surface methodology

  • 期刊论文

  • 发表日期：

    2025年10月18日

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  • Hongyu Chen,
  • Zhifeng Zhao,
  • Ying Fu,
  • Jiayu Chen,
  • Ziyi Huang,
  • Teng Xu,
  • Wentao Yang,
  • Ke Dong

摘要

This study systematically optimized the production parameters of cold-stewed soft-boiled eggs (CSEs) by integrating fuzzy mathematical sensory evaluation and response surface methodology (RSM). The results showed that the heating time was identified as the most significant factor affecting product quality, followed by cold marinating time and cooling time. Optimal processing parameters were established as follows: heating at 100℃ for 7.5 min, rapid cooling in ice water for 4 min, and cold Marination at 4℃ for 12 h. The optimized protocol resulted in high sensory acceptability (86.96 ± 0.43) and consistent yolk coagulation (12.6 ± 0.8 mm) across replicate trials. Gas chromatography-mass spectrometry analysis detected 21 volatile compounds in optimized CSEs, with phenols as the dominant class (ethyl Maltol accounting for 62.31 ± 5.36% of total volatiles). Microbiological safety was validated with total bacterial count < 50 CFU/g and absence of coliforms and Salmonella. This work establishes a scalable industrial framework for soft-boiled egg production and provides theoretical guidance for developing value-added egg-based products.