Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

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

“…During ripening, the contents of fatty acids of preserved eggs changed dramatically. The major kinds of fatty acid were C18:1n-9 cis (oleic acid), C18:2n-6 (linoleic acid), C20:5n-6, and C16:0 (palmitic acid), which was consistent with the results of Kaewmanee (Kaewmanee, Benjakul, & Visessanguan, 2009 Soottawat, & Wonnop, 2010). The content of C20:0 (arachidic acid) was very low in Tianjin and Baiyangdian duck eggs, and it was slowly disappeared during ripening of the preserved eggs.…”

“…From Figure 5c,d, the shell membranes of Tianjin and Baiyangdian duck eggs were entangled thread or randomly knitted net in shape, which was consistent with Kaewmanee's study (Kaewmanee et al, 2009(Kaewmanee et al, , 2010Kaewmanee, Benjakul, & Visessanguan, 2012). Besides, the shell membranes of Baiyangdian duck eggs was denser than that of Tianjin duck eggs.…”

Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

“…Increasing salt content of egg white might induce aggregation of egg white protein, resulting in a coarser structure, in comparison with fresh egg. Recently, Kaewmanee and others (2009a) reported that salting processes, coating and immersing methods, as well as the salting times affected the properties of raw salted duck egg. Dehydration and release of lipids in salted egg yolk were more pronounced with coating method (Kaewmanee and others 2009b).…”

“…Recently, Kaewmanee and others (2009a) reported that salting processes, coating and immersing methods, as well as the salting times affected the properties of raw salted duck egg. Dehydration and release of lipids in salted egg yolk were more pronounced with coating method (Kaewmanee and others 2009b). Rate of salt penetration into egg white and yolk governed by salting methods may have the influence on the changes in composition as well as characteristic of cooked salted egg white and yolk.…”

The effect on quality of pickled salted duck eggs using the novel method of pulsed pressure osmotic dehydration

“…The shell membrane structure before pickling was more compact than that of salted eggs after pickling. However, there was no difference between fresh and salted duck eggs that were pickled using a conventional method according to Kaewmanee, Benjakul, and Visessanguan (). From the variation of egg shell and shell membranes structures, we concluded that the PPOD technology was an effective method for producing salted eggs in a relatively short period of time by changing the shell structure and shell membrane to favor salt penetration and dehydration during the pickling process.…”