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Published on: January 27, 2021
Physicochemical and nutritional characteristics of preserved duck egg white
Yan Zhao1, Yonggang Tu2, Mingsheng Xu3
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China State Key Laboratory of Food Science and Technology, Ministry of Education, Nanchang University, Nanchang 330047, China Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
Abstract:
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.
