Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. [PDF]
Korean J Food Sci Anim Resour, 2014 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
Ganesan P +3 more
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Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
The Journal of Poultry Science, 2017 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.
Tseng-Hsing Wang
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Non-Destructive Detection of Physical and Chemical Indicators of Salted Duck Eggs during Salting Using Near-Infrared Spectroscopy [PDF]
Shipin Kexue, 2023 The near-infrared spectral data of salted duck eggs, prepared from Gaoyou Ma duck eggs, were collected during the whole curing period and based on them, a model for nondestructive and rapid detection of the key quality indicators of salted duck eggs ...
TIAN Wenqiang, WANG Qiaohua, XU Buyun, CHEN Yuanzhe, XIAO Shijie, FAN Wei, LIN Weiguo, LIU Shiwei
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Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles [PDF]
Gels, 2022 The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication.
Paramee Noonim +2 more
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Effects of Salting Conditions on the Morphology and Composition of Cooked Salted Duck Eggs Yolk
Shipin gongye ke-ji, 2023 In order to explore the effects of salting conditions on the morphology and composition of cooked salted duck egg yolk (SDEY), and reduce the content of hard core in the cooked SDEY, the physicochemical properties of different parts of salted egg yolk ...
Qunbo XU +3 more
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Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White [PDF]
Brazilian Archives of Biology and Technology, 2018 Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand.
Karthikeyan Venkatachalam
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Effects of Different Factors on Yolk Blackening in Salted Duck Egg [PDF]
Shipin KexueIn order to analyze the factors affecting yolk blackening in salted duck eggs, this study investigated the differences in the color difference, metal ion contents and proteomics in different parts of normal and black-yolked salted duck eggs.
SUN Jing, YANG Xue, PENG Xu, LU Lizhi, ZENG Tao, JIA Ming, SHEN Jie, DU Jinping
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Raman Spectroscopy Monitoring of Duck Egg Brining Process [PDF]
FoodsSalted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of
Huaizhou Jin +3 more
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Duck-egg white hydrolysate supplementation enhances muscle endurance and fatigue resistance during high-intensity exercise [PDF]
Poultry ScienceRecent processing advances, including separating and marinating duck yolks, provide alternatives to traditional salted duck eggs. However, separated duck-egg white remains a nutritious agricultural byproduct due to its unpleasant odor and low consumer ...
Kai-Li Shang +4 more
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Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing [PDF]
Ultrasonics SonochemistryThe dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied.
Yongyan Wu +8 more
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