Effect of different replaced percentages of desalinized duck egg white on the quality of seasoned hard egg white curd

• Main Authors: Yu-Chieh Chang, 張郁潔
• Other Authors: 劉登城
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/pa2a46

碩士 === 國立中興大學 === 動物科學系所 === 106 === Salted duck egg is a traditional egg product in Asia and is manufactured by duck eggs and high salt brine for 25-30 days. The commercial salted duck egg products include cooked, uncooked and isolated salted ducks yolk. Salted duck egg white contains 4 to 7% NaCl and is often regarded as a waste to discard and also resulted in environmental pollution. Many literatures stated that a little proportion of salted duck egg white can be used in feed or processed foods such as toast, fish balls, salted protein sufu and salted duck egg white powder. Therefore, the aim of this study was to evaluate the changes of quality of seasoned hard egg curd replaced with different percentages (0, 25 and 50%) of desalinized duck egg white (DDEW) stored at 4±2°C for 8 weeks. The results showed that the moisture content of seasoned hard egg curd decreased with increasing of DDEW and the control was 83.44% and 50% of replacement was sloped down to 82.63%. In the same way, with substitution increasing crude protein content of samples decreased from 12.38% down to 11.33%. Conversely, with substitution increasing ash and salt content increased and when substitution at 50% the salt content was significantly higher than the control (P＜ 0.05). However, there was no significant difference in crude fat content (P>0.05). With storage time increasing, the volatile basic nitrogen (VBN) of all samples increased gradually and at the end of storage all samples had significant higher VBN value than at the initial (0 week) (P＜ 0.05). The change of VBN of all samples at the 0 and the 8th week was 2.59-4.35 for control, 2.54-4.35 for 25% replacement and 2.63-4.06 for 50% replacement, respectively. In the texture, hardness, gel strength and elasticity of all groups were decreased significantly with the increase of the substitution of DDEW (P＜ 0.05), but there was no significant difference during the storage period. In color, there was no significant change among all groups during storage, but L* value was significantly increased with the substitution of DDEW (P＜ 0.05). Additionally, a* value was no significantly different among the groups (P>0.05). Moreover, b* value of control group was found to be significantly higher than all treatments group (P ＜ 0.05). In the sensory evaluation, exception of color, the flavor, hardness, texture, and overall acceptance score of seasoned hard egg curds decreased with the increase in replacement of DDEW. Furthermore, the salty was observed in all treatment group were increase with the replacement of DDEW increasing, but there was no significant difference during the storage period. In conclusion, the maximum replacement of DDEW for seasoned hard egg curd was 25% and can be maintained stable quality during storage.