Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs

Abstract

Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 28-days; 35 days were required for the salted chicken egg yolk to achieve the same hardening. Moisture content of egg yolk affected the quantity of extracted lipid, an index of oil exudation. The moisture content of duck egg yolk was 19%, and the extracted lipid was 30%. But less than 4% lipid was extracted when moisture content was >27.5%. Under scanning electron microscopy, yolk spheres dominated the yolk structure probably responsible for the gritty texture.

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

“…At 4 weeks of pickling, moisture content decreased from 87.32 to 84.59 % and 83.62 % for pidan white obtained from NaOH and KOH, respectively. The greater reduction of water from the pidan white was most possibly caused by osmosis process, since water could migrate from the egg white to egg yolk and the pickling solution (Chi and Tseng 1998). During ageing, the moisture content decreased slightly, regardless of pickling treatments.…”

Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations

“…Hardening ratio of pidan yolk was determined following the method of Chi & Tseng, (1998). The pidan yolk was rolled on a filter paper (Whatman No.…”

“…Apart from pidan white, the properties of yolk have been taken into consideration by the consumers. Different ions used in the pickling solution might contribute to the development of pidan yolk differently, leading to the varying characteristics of pidan yolk (Chi & Tseng, 1998). To exploit the better benefit for consumers, the development of a new process using alternative divalent cations should be a means to replace the toxic lead, in which safe pidan can be obtained and becomes more marketable.…”

A simple method to evaluate oil in salted egg

“…According to the methods described in papers, [11,12] the cooked eggs were cut along their longitudinal axis to produce two symmetrical parts, and the sections were placed in a dish with their yolks shown. The sensory panel consisted of undergraduate students who had taken sensory evaluation course; they were asked to describe the amount of exuded oil in the samples by assigning a score based on a 10-point scale, where 1 indicates the least amount of oil and 10 indicates the greatest amount of oil.…”