Results 121 to 130 of about 407 (157)
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Salted duck eggs: the source for pathogens and antibiotic resistant bacteria
Journal of Food Science and Technology, 2021Salted duck eggs as a convenient food are very popular in China and Southeast Asia. Generally, they are produced by traditional curing methods. Here we used traditional methods to profile the bacterial community of salted duck eggs purchased from markets to systematically investigate their microbiological safety. 77 bacteria belonging to 14 genera were
Lin Yang +6 more
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Bacteria Isolated from Imported Salted Duck Eggs
Avian Diseases, 1974SUMMARY Salted duck eggs imported from Taiwan were examined for bacteria. The following organisms were isolated: Pseudomonas cepacia (a pathogen of emerging importance to public-health officials which is now under intensive study), Alcaligenes metalcaligenes, A. recti, Micrococcus luteus, Pasteurella hemolytica, and Ps. aeruginosa.
R, Harrington, D C, Hulse, E M, Ellis
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Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
Journal of Food Science, 1998ABSTRACT Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 28‐days; 35 days were required for the salted chicken egg yolk to achieve the same hardening.
SUEY‐PING CHI, KUO‐HSUEN TSENG
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PICKLING TIME AND ELECTRODIALYSIS AFFECTS FUNCTIONAL PROPERTIES OF SALTED DUCK EGG WHITE
Journal of Food Biochemistry, 1999Salted duck egg was prepared by coating fresh duck egg with laterite and sodium chloride. The effects of different lengths of pickling time and electrodialysis desalination on foaming, emulsifying and gelation properties of salted duck egg white (SDEW) were investigated.
JAN-JENG HUANG +2 more
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Food and Bioprocess Technology, 2011
Salting of duck egg pretreated with 5% acetic acid and different commercial proteases (flavourzyme, protamex, alcalase, and neutrase) was studied. After 2 weeks of salting, duck eggs soaked in 5% acetic acid for 30 min, followed by soaking in 5% (w/v) flavourzyme and neutrase had the highest hardening ratio (90.14 ± 2.43%, 90.25 ± 1.23%) with the ...
Thammarat Kaewmanee +2 more
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Salting of duck egg pretreated with 5% acetic acid and different commercial proteases (flavourzyme, protamex, alcalase, and neutrase) was studied. After 2 weeks of salting, duck eggs soaked in 5% acetic acid for 30 min, followed by soaking in 5% (w/v) flavourzyme and neutrase had the highest hardening ratio (90.14 ± 2.43%, 90.25 ± 1.23%) with the ...
Thammarat Kaewmanee +2 more
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International Journal of Biological Macromolecules
Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg ...
Yuanzhe, Chen +4 more
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Salt content is a crucial indicator of the maturity and internal quality of salted duck eggs (SDEs) during the pickling process. However, there is currently no valid and rapid method available for accurately detecting salt content. In the present study, we utilized hyperspectral imaging to no-destructively determine the salt content in egg yolks, egg ...
Yuanzhe, Chen +4 more
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Use of Recycled Mustard Pickle Brine in the Production of Salted Duck Eggs
International Journal of Food Engineering, 2018Abstract We aimed to develop a process for making salted duck eggs using recycled mustard pickle brine. Saturated brine was generated from mustard pickle salt (experimental) or solar salt (control). Mustard pickled egg (MPE) weight slightly decreased and salted egg (SE) weight slightly increased following pickling.
Jing-Yao Huang, Tony J. Fang
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Research on Quick Salting Duck Egg with Pulsed Pressure and Water Cycle Technology
Applied Mechanics and Materials, 2013A pulsed pressure-water cycle technology was applied to accelerate the salting process. Effects of pulse pressure amplitude, high pressure holding time/atmospheric pressure holding time ratio and water cycle acting time on salt contents of duck white and duck yolk were studied by single factor and orthogonal array design methods.
Shi Quan Wang +3 more
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Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white
Journal of the Science of Food and Agriculture, 2020AbstractBACKGROUNDSalted duck egg white (SDEW) is a major by‐product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling.
Honggang Tang +5 more
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