Related Hazard Analysis of Alkalinized Duck Egg Product and Their Control Strategies

• Main Authors: Bo-Ming Yang, 楊博名
• Other Authors: Cheng-Ming Chang
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/86991518896199983489

碩士 === 國立海洋大學 === 食品科學系 === 89 === An experiment was conducted to the process of pidan soaking of hazards, and give a control strategies. With addition different concentraction of lead and copper on soaking solution to find the addition concentraction of good alkalinized duck egg residue of lead and copper of pidan products. The results showed that the maximun residue of lead oxide is 4.24 ppm, and copper sulfate is 75.75 ppm. At pickle period, egg not absorption all ions. At doog alkalinized duck egg guideline, lead and copper residue was 0.3 ppm and 5 ppm, respectively. So if lead oxide addition concentraction upper standard 5 multiple（5.856 ppm）, the residue of products are 0.25 ppm. This value inside the standard, and a positive proportional relation between lead addition concentraction and residues. At copper sulfate addition, when concentraction upper to 800 multiple（10075 ppm）, the residues of products still insider the standard, but its line relation is not regulation. So in the metal complex addition, its strategies is control addition concentraction. During pickied period, lysinoalanine（LAL）increasing with soaking periods. At 28 days, it have the hightest value（6.98；8.92μg/g protein） of products, and decrease over 28 days. Its formation value apparently lower then the heated or fried foods. So the LAL formation of alkaline treatment is lower than heating on protein foods, so the LAL risk is not obvious and deserve to research. The end pH of alkaline duck egg white all upper 11.8, and upper 10 on egg yolk. At the so higher alkaline condition, microbial growth is impossbile. So on the result of experiment, there are no microbial growth on egg white and yolk.