Fresh Duck Egg Research Articles

Pelatihan Manajemen Pemasaran Telur Bebek Di Desa Sebalik

Sebalik village is a village located in a water area with the potential to raise laying ducks. In fact, selling duck eggs has quite a high potential for interest because they have a lot of nutrition and fresh duck eggs are rarely found in many places, unlike chicken eggs. On the other hand, for egg-laying duck breeders, marketing and distribution of duck eggs is still an obstacle in egg-laying duck farming because if they are not sold, egg-laying duck breeders cannot generate additional income to support the family economy. From the results of the interviewed it was discovered that laying duck breeders did not know about marketing management as evidenced by the lack of knowledge regarding brands, sales distribution channels and other management functions in marketing. For this reason, marketing management training is carried out. The training was held for one day with 30 participants. From the results of this training, laying duck breeders gained knowledge regarding marketing management and continued with discussions by deepening the obstacles faced when marketing duck eggs by duck egg breeders. Pre-test and post-test were carried out. From the post test results it was found that laying duck breeders already knew and were able to explain marketing management for their duck eggs

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.

Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg's lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke.

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

KAJIAN AGRIBISNIS KELAYAKAN PRODUK TELUR ASIN OMEGA 3 DI KABUPATEN HULU SUNGAI UTARA

This study aims to determine technically the implementation in the business of making omega 3 salted eggs, to technically and economically determine the cost, income, and business feasibility of making omega 3 salted eggs in Sungai Pandan Hulu Village. Production process activities are carried out for 6 days starting from cleaning/selection of eggs to steaming and ready to be marketed. So there are 4 (four) production cycles. Using raw materials in the form of fresh duck eggs, while the auxiliary materials are coarse salt, ash/red brick powder, sufficient water, plus materials for steaming and packaging. The production capacity is 2,600 grains with a selling price of Rp. 3,200 / item. The total cost of production (TC) spent during the research period was Rp. 7,282,203.34. Total Revenue (TR) obtained during the research period is Rp. 8,320,000. The value of RCR (revenue cost ratio) is 1.1425. This means that RCR &gt; 1, then the manufacture of omega 3 salted eggs in Sungai Pandan Hulu Village can be said to be profitable and feasible to cultivate

Effects of chitosan concentration on the quality and storage time of poultry eggs

This paper presents some results associated with physicochemical changes of fresh duck eggs after being preserved by chitosan membranes at different concentrations. Chitosan coating at the concentration of 1.5% worked best for preserving fresh duck eggs at normal temperature. The number of total Coliforms after 30 days was 30 Coliforms/100 g sample. There was no detection of the existence of Salmonella in eggs of experimental samples.

Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg

Pidan, as the preserved duck egg, is a traditional alkaline-pickled food in China. Previous studies have suggested preserved egg white has an anti-inflammatory effect, though the mechanism of action was unclear. In this work, the difference of peptides distribution in the digestive products was identified from those of duck egg. The effects of preserved egg diet on the modulation of gut microbiota as well as the alteration in fecal metabolites were further investigated. Minor variations of gut microbiota in phylum level were observed between preserved and fresh duck egg diet groups, even though, preserved egg diet intake attributed to increases in the relative abundance of Prevotella and Phascolarctobacterium (p < 0.05), while Ruminococcaceae and Allobaculum were quantitatively decreased (p < 0.05). In terms of metabolites, the contents of acetic acid (p < 0.01) and propionic acid (p < 0.05) were significantly increased in the preserved egg diet group. It was speculated that the preserved egg diet might alter the proportion of short-chain fatty acids (SCFAs) in the gut of rats by modulating specific intestinal bacteria, and subsequently play an active role in anti-inflammatory effects. Compared to the fresh egg group, the bacterial produced SCFAs of preserved egg group were increased in abundance (p < 0.05), which may have potential anti-obesity and anti-inflammatory effects. The results provide a novel insight into the relationship between preserved egg intake, gut microbiota and potential positive effects on host health.

Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination.

In this study, the effects of ultrafiltration technique on the desalination efficiency, nutrient content, physicochemical properties, functional properties, texture profile, and microstructure of salted duck egg white were evaluated. The results showed that ultrafiltration can remove 92.93% salt from salted duck egg white (SDEW) and final salt% of desalted duck egg white (DDEW) was 0.65%. The analysis of nutrient content and amino acid of SDEW and desalted duck egg white powder (DDEWP) sample was significantly lower than those of fresh duck egg white (FDEW). Although emulsifying capacity of SDEW, DDEW, and DDEWP exhibited significantly lower than that of FDEW, an excellent foaming ability was found in those samples. Moreover, the texture profiles (gel strength, hardness and elasticity) of SDEW, DDEW, and DDEWP samples presented lower value than FDEW. The observation of microstructure, DDEWP possessed smooth surface of protein globules with deep hole liked donuts and distribution of a few of salt crystals. While salted duck egg white powder (SDEWP) had a raisin-like surface formation with salt formed cubic crystals. Overall, both liquid and dried material of desalted duck egg could be used as a good ingredient in baking food due to their excellent foaming capacity.

Analysis of fishy taint in duck eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor

Fresh duck eggs normally have an unpleasant fishy odor when compared with eggs from other poultry. However, the cause of this unpleasant smell remains unknown. Besides, we have limited knowledge regarding the perception ability of this odor. Therefore, we aimed to identify the causative substances responsible for the fishy odor in duck eggs, and further evaluate the factors affecting the perception ability of this odor. We detected and quantified the volatile substances in the yolks of Jingjiang duck and Beijing duck eggs using headspace gas chromatography, and evaluated the fishy odor rating scores. We performed association studies on the relationship between the relative content of volatile substances and fishy odor rating scores. The fishy odor of egg yolks from different species/breeds was also characterized. Furthermore, we assessed the species/breeds of poultry eggs and the effects of gender and region of the evaluators on the fishy odor rating score by using an ordinal logistic regression model. Results showed that trimethylamine (TMA) is responsible for the fishy odor of duck eggs, which was confirmed with subsequent verification (P < 0.001). The fishy odor of duck eggs was stronger than that of chicken eggs; the fishy odor of Jingjiang duck eggs was the strongest. Results also indicated that the fishy odor perception ability was affected by the gender and region of the evaluators (P<0.001). Overall, these data clarified that TMA imparted the fishy odor to duck eggs; factors such as gender and region may affect the fishy odor perception ability.

Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

Water and lipid changes play important roles for the quality formation of salted duck eggs. In the present study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were introduced to monitor water and lipid dynamics of duck egg during salting as nondestructive methods. Four proton pools with different mobilities in fresh duck egg matrix were identified by LF-NMR transverse relaxation, and salting significantly changed the proton mobility due to the gelation of egg yolk, release of lipid and watery of egg white. MRI showed high density of proton with lower mobility and higher mobility in egg yolk and white, respectively, and the brighter region of egg yolk in T1 images continuously decreased from vitelline membrane to center. The variations in the relaxation parameters and MRI images have a close relationship with other quality characteristics of duck eggs induced by salt. Therefore, LF-NMR and MRI could provide information about water and lipid dynamics of duck eggs during salting, and have great potential for quality assurance in salted duck eggs as a fast and non-destructive method.

Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin.

This study demonstrates a novel concept of salted yolk processing using fresh duck egg yolk. Salted yolks are produced to comply with good agricultural practice and allow better traceability of the raw materials. This methodology also prevents the curing of albumin as in the normal whole-egg brining protocol, and the spare egg whites can be used as raw material for other food products. This new brining process accelerated the curing time from 4 weeks to 4 days. The brining solution was a mixture of sodium chloride and maltodextrin. The sensory results suggested that this novel separated yolk brining process generated salted yolks of similar quality to those using the traditional shell egg brining protocol.

Effects of low sodium salt on the sodium and potassium content,hardness and protein secondary structure of preserved eggs

Fresh duck eggs were used to prepare preserved eggs. The sodium and potassium content,gel hardness,egg white protein secondary structure and sensory quality of preserved eggs obtained from low sodium salt were investigated,which could provide a new way to reduce the sodium content of preserved eggs and a new direction to process low sodium preserved eggs.The results showed sodium content of egg white was reduced by21%,and sodium content of egg yolk was decreased by 30% in 100% low sodium salt treatment compared to ordinary salt treatment. Different proportion of low sodium salt treatments had no significant effect on gel hardness and egg white protein secondary structure( p > 0.05). Finally,70% proportion of low sodium salt treatment could provide excellent sensory quality for preserved eggs.

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Physicochemical and nutritional characteristics of preserved duck egg white

In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, amino acid, and water-soluble vitamin of egg white significantly decreased (P < 0.05); however, pH, free amino acid content, and most inorganic elemental contents of egg white significantly increased (P < 0.05). The preserved egg white had higher a* (redness/greenness) and b* values (yellowness/blueness; P < 0.05) and lower L* value (lightness; P < 0.05) than hard-cooked egg white. The gel hardness of preserved egg white was approximately 50% of hard-cooked egg white; however, its springiness and cohesiveness were approximately 1.5 times of hard-cooked egg white. The results indicated that pickling with alkaline and other additives can significantly change physical properties and chemical composition of duck egg white, which make preserved egg white with characteristics of rich elements, brown color, and high springiness, but low vitamin.

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

High energy consumption during freeze drying (FD) is a major concern that limits its application on common food product manufacturing. In this research, fresh duck egg white protein (FDEWP) powder and desalted duck egg white protein (DDEWP) powder were obtained by a combined two-stage tandem drying technologies (FD and microwave–vacuum drying [MVD]) in order to reduce energy consumption while maintaining good product quality. The results showed that the drying time for the FDEWP and DDEWP powders was significantly decreased by FD + MVD compared to those obtained by the FD-only process. The FDEWP powders dried by FD + MVD had a better color (higher L* and lower b*), lower apparent density, and lower foaming stability but higher emulsifying index than those dried by FD only. The DDEWP powder dried by FD + MVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient.

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

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

Use of Sodium Dodecyl Sulfate Pretreatment and 2‐stage Curing for Improved Quality of Salted Duck Eggs

The effects of use of sodium dodecyl sulfate (SDS) pretreatment and 2-stage curing on the microbial, physicochemical, and microstructural qualities of salted duck eggs were studied. After pretreatment in 0.5% (w/v) SDS solution at room conditions for 15 min, no discolorations were observed and no microorganisms were detected on the egg shells. In the 2-stage curing process, 25% (w/v) and 30% (w/v) saline solutions were evaluated in the 1st step (Stage I, approximately 18 d), whereas 4% (w/v) saline solution was applied in the 2nd step (Stage II, approximately 15 d). Along with increased curing time, water content decreased and NaCl content increased in the egg yolks from approximately 0.40% to 0.86%, whereas the water content of egg albumen remained at approximately 85% during the 2-stage curing. More importantly, the NaCl content of albumen maintained at approximately 4.0% at Stage II curing. Yolk index as a sign of maturity for salted duck eggs reached 1 at the end of Stage I (18 d) and retained the same value during Stage II curing regardless of the NaCl concentration in the Stage I saline solution. Oil exudation in egg yolks increased as the time of curing increased. As seen from scanning electron microscopy, oil was released from yolk granules. This study indicated that SDS pretreatment is effective to reduce microbial load on the shells of fresh duck eggs and the 2-stage curing can improve physicochemical qualities of the salted duck eggs and shortened curing time to about 7 to 17 d as compared to the traditional 1-step curing method. Spoiled saline solution and uneven distribution of salt are the 2 major problems in producing salted duck eggs. Sodium dodecyl sulfate (SDS) pretreatment and 2-stage curing process have shown effective to solve these problems, respectively. The SDS pretreatment was able to remove microorganisms and soil from the surface of fresh egg shells, thus preventing the spoilage of the saline solution. The 2-stage curing process successfully controlled the NaCl content of egg albumen and yolk in the final product, and shortened the curing time compared to the traditional 1-step curing method.

The Application of Ultrasound Pretreatment and Pulse-Spouted Bed Microwave Freeze Drying to Produce Desalted Duck Egg White Powders

Fresh duck egg white (FDEW) powders and desalted duck egg white (DDEW) powders were produced by using a novel pulse-spouted bed microwave freeze dryer and a conventional freeze dryer. The desalting process of the salted egg white was carried out in the presence or absence of ultrasound pretreatment. The drying time, microstructure, apparent density, color, and functional properties (gelling, foaming, and emulsifying) of FDEW and DDEW powders obtained from both the pulse-spouted bed microwave freeze-drying (PSMFD) and a conventional freeze-drying (CFD) were studied in order to evaluate the physicochemical and functional properties of these powders. The results show that PSMFD produced FDEW powders with better color appeal (higher L* and lower b*), lower apparent density, as well as shorter drying time compared to the FDEW powders produced by the CFD. FDEW powders produced from PSMFD produced more transparent gels, emulsions with higher foam stability, and higher emulsifying activity index compared to the FDEW powders obtained from CFD. Regarding the powders obtained from DDEW by using PSMFD, the ultrasound pretreatment during the desalting process produced DDEW powders with higher gel strength, higher foaming capacity, higher foam stability, higher emulsion stability index, as well as shorter drying time compared to the DDEW powders in which ultrasound treatment was not carried out during the desalting process in the upstream.

Domestic Duck Eggs: An Important Pathway of Human Exposure to PBDEs around E-Waste and Scrap Metal Processing Areas in Eastern China

Although consumption of local foods is recognized as an important pathway of human exposure to PBDEs in areas of China involved in rudimentary recycling of electronic waste (e-waste), dietary intake studies to date have not considered the contribution from consumption of duck eggs, despite being a common dietary component. Fresh duck eggs (n = 11) were collected from each of five farms located within 500 m of e-waste recycling workshops in the Wenling and Luqiao districts of Taizhou City, Eastern China, in November 2011, along with eggs from a control site located 90 km to the northeast. Average ΣPBDE yolk concentrations in eggs from the Taizhou farms ranged from 52.7 to 1778 ng/g lipid weight (8 ng/g lipid weight at the control site), at the high end of values previously reported for PBDEs in chicken eggs from the same locations and with BDE-209 predominant in over 60% of samples. Estimated typical adult daily ΣPBDE intakes due to consumption of duck eggs were in the range of 159-5124 ng/person per day. For the pentabrominated BDE-99 congener, estimated intakes from duck eggs alone were substantially above the no adverse effect level (NAEL) for impaired human spermatogenesis proposed by Netherlands researchers.

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

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.

Simultaneous Determination of 20 Inorganic Elements in Preserved Egg Prepared with Different Metal Ions by ICP-AES

In the present study, 20 inorganic elements in three parts of preserved eggs prepared with different metal ions, including Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, Li, K, Mg, Mn, Mo, Na, P, Pb, Zn, Se, and Sr, were determined simultaneously by using inductively coupled plasma–atomic emission spectrometry (ICP-AES). The recoveries obtained by the standard addition method ranged between 84.4 and 112.2 %, and RSDs were lower than 8.76 %, The detection limits of the method for the 20 elements were in the range of 0.4–10 μg L−1. The determination results showed that three parts of preserved eggs prepared with different metal ions are all rich in essential inorganic elements, such as Na, K, P, Ca, Mg, Fe, Cu, and Zn, and the contents of most of the inorganic elements in egg yolk are higher than in egg white. In comparison with fresh duck eggs, the contents of Na, Cu, Fe, Al, and Mn are significantly increased in three parts of preserved eggs prepared with different metal ions. Metal ions added in pickling solution would significantly affect the content of element added in preserved eggs. High contents of Pb (20.15 μg/g in egg shell, 18.99 μg/g in egg white, and 0.96 μg/g in egg yolk) were found in preserved eggs with PbO. Meanwhile, the experimental results indicated that the ICP-AES technique is easy to operate, rapid, accurate, and highly sensitive to determine many inorganic elements simultaneously in preserved egg.