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| Venkatachalam,Karthikeyan; Lekjing,Somwang; Noonim,Paramee. |
| Abstract The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±2 oC). At 5-day intervals for 15 days, samples were tested for color (L*, C*, and h˚), shell strength, weight loss, microbial analysis, water activity, moisture, pH, salt content, TBARS, and sensory analysis. L*, C* and h˚ gradually decreased in egg white, whereas C* and h˚ gradually increased in egg yolk. Shell strength gradually decreased in all cases, and weight loss similarly increased throughout the storage. PW and WPI coatings gave the best shell strengths and the least weight loss. The aw... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Duck egg; Salting; Coating; Storage; Temperature; Quality. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100512 |
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| Venkatachalam,Karthikeyan. |
| ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristics of egg white after being cured for a prolonged period (30 days). At 5-day intervals the egg whites were measured for salt, moisture, water activity, hydrophobicity, pH, zeta potential, particle size, SH groups, surface tension and foaming properties (index of whipping, foam durability, specific density, overrun, air phase and yield stress). The results showed that prolonged curing significantly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Duck egg; Salting; Egg white; Storage; Foaming properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100503 |
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