Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg

Abstract

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% PbO 2 treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% PbO 2 . It confirmed that binding of lead prevent the maillard reaction in the pidan treated with PbO 2 . Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% ZnCl 2 reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% PbO 2 and 0.2% ZnCl 2 showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% ZnCl 2 treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% PbO 2 treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

“…Absorbance at 294 nm was used to determine the intermediate compounds of the Maillard reaction ( Ajandouz et al ., 2001 ; Lerici et al ., 1990 ). From the result, the increase in absorbance at 294 nm suggested the formation of an uncolored compound, which could be the precursor of the Maillard reaction ( Ajandouz et al ., 2001 ). This was more likely due to the higher formation of intermediate generated during a very high alkaline pH.…”

“…Pidan is normally made by pickling the eggs in 4.2% NaOH/5.0% NaCl solution at room temperature (30℃) for 20 d ( Su and Lin, 1994 ). The formation of pidan is caused by the penetration of alkali through the egg shell and membrane, leading to chemical changes in the egg components ( Ganasen et al ., 2013 ). This results in gelation of the albumen during pickling at the alkaline condition.…”

A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg‐white proteins

“…Preserved egg is a traditional egg product in China. Preserved eggs are produced through pickling using hen eggs, duck eggs, or quail eggs; however, duck eggs are mostly used . The proteins in egg are degraded and glycated during the processing .…”

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

“…Duck eggs consumption either as fresh or preserved accounts for about 30% among the total egg consumption in the countries like China and South East Asia ( Pingle, 2009 ). Preserved egg products includes pidan and salted duck eggs are one of the least expensive duck egg products which are widely consumed in most of the South East Asian countries such as, Thailand, Malaysia, Singapore and East Asian countries like China and South Korea ( Ganesan and Benjakul, 2010a , 2010b ; Ganesan and Benjakul, 2011a , 2011b , 2011c ; Ganesan and Benjakul, 2013 ; Kaewmanee et al ., 2009a , 2009b ; Kaewmanee et al ., 2011a , 2011b ; Kaewmanee et al ., 2012 ; Su and Lin, 1994). Most of these products are typically made with the duck eggs due the characteristics flavor and aroma raised form the yolk of the duck egg ( Ganesan and Benjakul, 2011a , 2011b ; Kaewmanee et al ., 2009a , 2009b ; Li and Hsieh, 2004 ).…”

“…Pidan and salted duck eggs are traditionally produced in China, Thailand, Malaysia, Singapore and South Korea for many centuries ( Ganesan et al ., 2013 ; Kaewmanee et al ., 2009a , 2009b ; Li and Lai, 1978 ; Lin 1983 ; Liu et al ., 2005 ; Wu, 1992 ; Yang and Chen, 2001 ) and are shown in Fig. 1.…”