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% PbO2 treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% PbO2. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with PbO2. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% ZnCl2 reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% PbO2 and 0.2% ZnCl2 showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% ZnCl2 treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% PbO2 treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Korean Journal for Food Science of Animal Resources
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
