Effects of desalinization and drying on the functional properties of salted duck egg white and its application to cooked sliced pork ham

• Main Authors: Chi-Wei Fu, 傅紀瑋
• Other Authors: 劉登城
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/38146423833564803414

碩士 === 國立中興大學 === 動物科學系所 === 104 === Salted duck egg is made by duck egg brining in high concentration of saline. Traditionally, egg yolk is widely used in food and bakery. The salted egg white is discarded as waste due to its higher salt content. However, salted egg white contains a lot of protein. If salted egg white was discarded arbitrarily, it is not only protein waste but also environment pollution. Several researches have been reported that the recycle of salted egg white was hard to widely utilization because of the high concentration of sodium chloride. Hence, desalinization is the key point to utilize salted egg white in large quantity. Therefore, the aim of this study was to evaluate: (1) Effect of Ultra-filtration on the functional properties of salted egg white. (2) Effect on physicochemical and functional properties of desalinized duck egg white (DSEW) treated by spray drying. (3) The changes in quality of sliced pork ham with different percentages (0, 1, 2 and 3 %) of desalinized duck egg white powder (DSEWP) then packed with vacuum package and stored at 15±2˚C for 21 days. The results showed that after desalinization the salt in salted duck egg white (SDEW) was significantly decreased (P<0.05) form 9.2 % to 0.65% and the desalinized efficiency was 92.66 %. Desalinized duck egg white was spray drying by inlet air temperature, nozzle air consumption, liquid flow rate and outlet air temperature, which were 140˚C, 10 L/min, 5 mL/min and 72˚C, respectively. After drying, foaming ability and gel elasticity of DSEW was significantly increased (P<0.05). Moreover, the total plate count was removed 87.03 % and Salmonella spp. was not presented. Furthermore, spray drying could remove the moisture of egg white to 5.77%, reduce the size and weight and enhance its safety and stability during storage. Those characteristics have benefits for widely utilization of DSEW in food system. Sliced pork ham added with 0 (control), 1, 2 and 3 % of desalinized duck egg white powder, individually. DSEWP 3 % presented significantly lower cooking loss (P<0.05) and improved texture of sliced pork ham, while it caused the sliced pork ham showed white color. However, the color of sliced pork ham added with DSEWP had been accepted by all panelists and had higher overall acceptance value. Therefore, no adverse effects were found in sliced pork ham added with desalinized duck egg white powder when less than 3 %. Moreover, desalinized duck egg white powder may enhance the pull rate and flavor of sliced pork ham.