Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

Abstract

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

“…Similarly, the cholesterol content of Baiyangdian preserved eggs reduced 29.59% compared to Baiyangdian duck eggs. The drop of cholesterol content in preserved eggs might because of the saponification of egg yolk during alkaline pickling (Ganesan, Kaewmanee, Benjakul, & Baharin, 2014).…”

Pengaruh Pemberian Sari Ubi Ungu (Ipomea batatas L.) Terhadap KadarHigh Sensitivity C-Reactive Protein(hs-CRP) Pada Tikus Sprague Dawley Dengan Pakan Tinggi Lemak

“…Kenaikan berat badan yang signifikan pada kelompok K(+), P1 dan P2 disebabkan kandungan pakan tinggi lemak yaitu kuning telur bebek yang mengandung 35,80 -37,25% lemak dan minyak babi yang dapat membuat pertambahan berat badan tertinggi yaitu 24,37 gram dalam waktu 4 minggu. 24,25 Tidak ada perbedaan signifikan pada berat badan tikus antar kelompok setelah pemberian pakan tinggi lemak. Setelah pemberian pakan tinggi lemak berat badan tikus tiap kelompoknya memiliki kenaikan berat badan yang tidak terlampau jauh hal ini disebabkan tikus pada kelompok K(-) selalu menghabiskan pakan standar yang diberikan sedangkan pada tikus kelompok K(+), P1 dan P2 yang diberikan pakan tinggi lemak tidak menghabiskan pakan standar yang diberikan.…”

The Effect of NaOH Concentration on pH, Egg White Protein Content and Yolk Colour Pidan Egg

“…Penambahan NaOH yang bersifat basa dan panas sehingga mempercepat proses masuknya warna dari teh hitam pada proses perendaman telur dan akan meningkat sebanding dengan waktu perendaman telur semakin lama waktu perendaman akan meningkatkan intensitas warna kecoklatan atau menurunkan nilai a* telur pidan ( Ganesan et al, 2014).…”