Effect of Different Cations in Pickling Solution on FTIR Characteristics of Pidan White and Yolk in Comparison to the Fresh Duck Egg

Ganesan, Palanivel; Benjakul, Soottawat; Baharin, Badlishah Sham

doi:10.17576/jsm-2014-4312-09

Cited by 10 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The FTIR spectra matched those that Guo et al [47] found in the albumen of hen eggs. Additionally, it matched the duck albumen FTIR spectra reported by Ganezan et al [48] that were located in the amide band region, specifically amide I (1600-1700 cm −1 ), amide II (1500-1600 cm −1 ), amide III (1200-1300 cm −1 ), amide A (3293-3306 cm −1 ), and amide B (2920-2922 cm −1 ). It seems that salting with either brine or ozonized brine did not significantly chemically modify albumen proteins.…”

Section: Ftir Spectrasupporting

confidence: 87%

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Wongnen

Panpipat

Saelee

et al. 2023

Foods

View full text Add to dashboard Cite

Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

show abstract

Section: Ftir Spectrasupporting

confidence: 87%

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Wongnen

Panpipat

Saelee

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…6 A and B) of UDEP and SUDEP revealed that regardless of the ultrasound power or the addition of sodium pyrophosphate, the peak positions did not change significantly, no peaks disappeared, and no new peaks appeared, indicating that protein functional groups had not been entirely destroyed or generated under ultrasound or synergetic sodium pyrophosphate/ultrasound treatment. Among these peaks, with the increase of ultrasound power, the intensity of the hydroperoxide group (–OO-H) absorption peak (3442 cm −1 ) [37] of UDEP and SUDEP increased significantly, indicating that egg white protein might produce peroxide groups under ultrasonic treatment. These peroxide groups have the potential to oxidize sulfhydryl groups (to form disulfide bonds) and other groups to promote the crosslinking of protein.…”

Section: Resultsmentioning

confidence: 99%

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Xue

Liu

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…Low temperature can reduce the loss of free alkali ions to a certain extent; hence, the rate of S1 decrease at low temperature was slower than that at normal temperature and high temperature. Because of the large amounts of sulfhydryl ( SH ) group and disulfide bond in proteins of preserved egg whites and the alkaline environment, the whole preserved egg white was negatively charged, and the repulsion between charges prompted the protein molecules to expand and expose their internal groups; hence, it can provide good conditions for SH oxidation and SH-SS exchange reaction ( Ganesan et al., 2014 , Zhao et al., 2016b ). At the same time, a decrease in pH during storage will reduce the electrostatic interaction and promote the formation of disulfide bonds ( Felix et al., 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of temperature on quality of preserved eggs during storage

et al. 2020

View full text Add to dashboard Cite

The effects of storage temperature (4°C, 25°C, and 35°C) on sensory quality, physicochemical properties, texture, molecular forces, flavor, and microbial indexes of preserved eggs were studied. The results showed that the sensory quality, weight loss rate, pH, and color of preserved eggs were significantly different at different storage temperatures ( P < 0.05). Compared with high temperature and normal temperature storage, low temperature storage reduced weight loss rate by 55.15 and 64.1%, respectively, improved the sensory score ( P < 0.05), inhibited the reduction of pH and the increase of total volatile base nitrogen ( P < 0.05), and decreased the change of color ( P < 0.05). During storage, there was no difference in the springiness of preserved egg white stored at different temperatures ( P > 0.05). Hardness and chewiness at 3 different temperatures increased first and then decreased, and low temperature significantly inhibited the progress of these changes to a certain extent ( P < 0.05). The content of ionic bond in egg white first decreased and then increased, and content of disulfide bond increased first and then decreased. Content of ionic bond in yolk decreased all the time, and high temperature could promote this change. Whatever the temperature was, the content of free amino acids in preserved egg white and yolk increased first and then decreased, and the total content of amino acids stored at different temperatures was significantly different ( P < 0.05). The content of free fatty acids in yolk decreased. At the end of storage, no microorganisms were detected in 3 temperatures during the storage period of 84 D. The results showed that low temperature storage is more conducive for preservation of preserved eggs.

show abstract

Effect of Different Cations in Pickling Solution on FTIR Characteristics of Pidan White and Yolk in Comparison to the Fresh Duck Egg

Abstract: Fourier transform infrared (FTIR)

Cited by 10 publications

References 11 publications

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Effects of temperature on quality of preserved eggs during storage

Contact Info

Product

Resources

About