Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process [PDF]
Food Chemistry: X, 2022 Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed.
Zou Ligen +7 more
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High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties [PDF]
Frontiers in Nutrition, 2023 Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many ...
Xinjun Yao +5 more
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A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting [PDF]
Foods, 2023 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.
Chantira Wongnen +5 more
doaj +4 more sources
Extraction and Characterization of Lysozyme from Salted Duck Egg White [PDF]
Foods, 2022 Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration.
Xinjun Yao +5 more
doaj +4 more sources
Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting [PDF]
MoleculesAs the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted ...
Xiaofan Hao +3 more
doaj +4 more sources
Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues [PDF]
Foods, 2022 Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%).
Somwang Lekjing +3 more
doaj +4 more sources
Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder [PDF]
Foods, 2022 The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated.
Naphat Wasinnitiwong +3 more
doaj +4 more sources
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white [PDF]
Frontiers in Nutrition, 2022 Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons.
Tianyin Du +5 more
doaj +2 more sources
Salt-tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white. [PDF]
Food Sci Nutr, 2019 AbstractSalted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were isolated from Jinhua ham, and strain C1 exhibited higher ratio of the transparent circle diameter to ...
Xiao G +7 more
europepmc +4 more sources
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks [PDF]
Foods, 2020 Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based
Qiannan Wang +6 more
doaj +2 more sources