Abstract
Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling and ageing times increased, moisture content of pidan white decreased and salt content increased for both (4.5 % NaOH and 5.5 % KOH) treatments (P < 0.05). Free alkalinity and pH of pidan white treated with 4.5 % NaOH increased as pickling proceeded, but decreased during ageing for both pickling treatments (P < 0.05). At week 4 of pickling, pidan white treated with 5.5 % KOH had higher hardness, cohesiveness, gumminess and chewiness than those treated with 4.5 % NaOH. After ageing, higher springiness, elastic modulus (G') and viscous modulus (G") were generally found in pidan white treated with 5.5 % KOH (P < 0.05). As the pickling time increased, lower L*, b* values and higher a* value were observed in pidan white from both treatments (P < 0.05). As visualized by scanning electron microscope, the aggregation of egg proteins took place in pidan white gels, irrespective of pickling treatments used. Nevertheless, closer and more orderly protein aggregates with denser network were founded in pidan white treated with 5.5 % KOH.
Similar content being viewed by others
References
AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington, DC
Benjakul S, Seymour TA, Morrissey MT, An H (1997) Physicochemical changes in pacific whiting muscle proteins during iced storage. J Food Sci 62(4):729–733. doi:10.1111/j.1365-2621.1997.tb15445.x
Blunt K, Wang CC (1916) Chinese preserved eggs-pidan. J Biol Chem 28(1):125–134
Bourne MC (1978) Texture profile analysis. Food Technol 32(7):62–72
Chang HS, Yoshino U, Tsugo T (1972) Studies on chicken egg pidan: I. An investigation of the manufacturing method. Jap J Zootech Sci 43(10):574–579
Chang HM, Tsai CF, Li CF (1999) Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs. J Agric Food Chem 47(4):1495–1500. doi:10.1021/jf980951k
Chen JW, Su HP (2004) A new process for preparing spots-free pidan. J Chin Soc Anim Sci 33(1):79–88
Chi SP, Tseng KH (1998) Physicochemical properties of salted pickled yolk from duck and chicken eggs. J Food Sci 63(1):27–30. doi:10.1111/j.1365-2621.1998.tb15668.x
Foegeding EA, Brown J, Drake MA, Daubert CR (2003) Sensory and mechanical aspects of cheese texture. Int Dairy J 13(8):585–591
Ganasen P, Benjakul S (2010) Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations. LWT-Food Sci Technol 43:77–85
Ganasen P, Benjakul S (2011a) Chemical composition, physical properties and microstructure of pidan white as affected by different divalent and monovalent cations. J Food Biochem 35(5):1528–1537. doi:10.1111/j.1745-4514.2010.00475.x
Ganasen P, Benjakul S (2011b) Effect of glucose treatment on texture and colour of pidan white during storage. J Food Sci Technol. doi:10.1007/s13197-011-0555-1
Ganasen P, Benjakul S (2011c) Effect of green tea and Chinese tea on the composition and physical properties of pidan white. J Food Processing and Preservation 35(6):907–916. doi:10.1111/j.1745-4549.2011.00544.x
Kaewmanee T, Benjakul S, Visessanguan W (2011) Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg. J Food Sci 76(2):S139–S147. doi:10.1111/j.1750-3841.2010.01975.x
Li JR, Hsieh YH (2004) Traditional Chinese food technology and cuisine. Asia Pac J Clin Nutr 13(2):147–155
Ma MH, Tang QY (1999) A Study on the processing technology for low Na health century egg. Chin J Meet Sci 2:23–27
Montesinos-Herreroa C, Cottell DC, O’Riordan ED, O’Sullivana M (2006) Partial replacement of fat by functional fibre in imitation cheese: effects on rheology and microstructure. Int Dairy J 16(8):910–919
Su HP, Lin CW (1994) Effect of processing condition on the formation of lysinoalanine in duck pidan. J Chin Soc Anim Sci 23:323–330
Wang J, Fung DYC (1996) Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit Rev Microbiol 22(2):101–138. doi:10.3109/10408419609106457
Weijers M, Sagis LMC, Veerman C, Sperber B, Linden EV (2002) Rheology and structure of ovalbumin gels at low pH and low ionic strength. Food Hydrocolloids 16(3):269–276
Zhang XW, Guo SG, Jiang AM, Zhang JL (2011a) Studies on processing technology of lead-free preserved egg with zinc and copper salt. Chin J Food Machi 27(2):149–152
Zhang XW, Guo SG, Jiang AM, Li YZ (2011b) Processing Technology of K+ Type Lead-free Preserved Chicken Eggs. Chin J Food Sci 32(14):350–355
Acknowledgments
The authors would like to express their sincere thanks to South China Agriculture University for the financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhang, X., Jiang, A., Chen, M. et al. Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white. J Food Sci Technol 52, 2264–2271 (2015). https://doi.org/10.1007/s13197-013-1201-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-013-1201-x