Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

Chaiyasit, Wilailuk; Brannan, RG; Chareonsuk, D; Chanasattru, Wanlop

doi:10.1590/1806-9061-2017-0705

Cited by 12 publications

(9 citation statements)

References 25 publications

(25 reference statements)

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“…According to Śiątkiewicz et al (2015), Ca is the most important nutritional factor to determine the eggshell quality, and 95% of the shell is made up of calcium carbonate. The Haugh unit score in the present study was higher than those reported by Fouad et al (2016) and Chaiyasit et al (2019), which were 72.20 and 66.28, respectively. USDA categorizes for haugh unit of 72 or higher is AA quality grade for a chicken egg, and there is no standard for a duck egg (Chaiyasit et al, 2019) and a high score of the haugh unit indicates fresh egg with a thick albumen (Lee et al, 2016;Chaiyasit et al, 2019).…”

Section: Chemical and Physical Quality Of Eggcontrasting

confidence: 85%

“…The treatment of 5% golden snail increased the percentage of albumen. This increased percentage of albumen was probably caused by high protein and essential amino acids content in golden snail (Subhan et al, 2010;Ghosh et al, 2017) as a protein constituent in albumen with an average amount of 8.8% to 12.15% (Quan & Benjakul, 2018;Chaiyasit et al, 2019). According to Huang & Lin (2011), the main proteins in duck albumen are ovalbumin (40%), ovotransferrin (2%), ovomucoid (10%), lysozyme (1.2%), and ovomucin(3%).…”

Section: Chemical and Physical Quality Of Eggmentioning

confidence: 99%

“…Most laying ducks in Indonesia are raised in a traditional system with low productivity because of limited availability and quality of diet (Widiyaningrum et al, 2016). In addition, duck eggs also contain as much as 450 mg of cholesterol per 50 g of duck egg (Chaiyasit et al, 2019). This high cholesterol content causes consumers to avoid duck egg consumption based on the belief that it raises blood cholesterol.…”

Section: Introductionmentioning

confidence: 99%

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Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

Sumiati

Darmawan

Hermana

2020

Trop. Anim. Sci. J.

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The objective of this study was to evaluate the effect of feeding cassava leaf meal and golden snail on performances, chemical, and physical qualities of local duck egg. The experiment used 180 Pajajaran laying ducks of 20 weeks of age and was offered dietary treatments up to 26 weeks of age. The experiment was conducted in a completely randomized design with a 3 x 2 factorial arrangement. The first factor was the treatment of cassava leaf meal consisted of 3 levels, i.e., 0%, 5%, and 10%. The second factor was the treatment of golden snail consisted of 2 levels, i.e., 0% and 10%. Each experimental unit used three replicates and each replicate consisted of ten ducks. The results showed that there was no interaction effect of cassava leaf meal and golden snail treatments on laying duck performances and egg qualities. There were significant effects of cassava leaf meal and golden snail treatments (p<0.05) on egg production, feed intake, egg mass, egg index, and egg yolk color. However, egg weight, feed conversion ratio, yolk fat, yolk cholesterol, and yolk TBARS values, albumen weight, eggshell weight, shell thickness, and Haugh unit values were not affected (p>0.05) by treatments of cassava leave meal and golden snail. The utilization of 10% cassava leaf meal in the diet significantly improved egg production, feed intake, egg mass, and yolk color (p<0.05). The lowest egg index was found in the eggs produced by ducks fed diet containing 5% cassava leaf meal, but it is still within the normal range. Ducks fed a diet containing 5% golden snail significantly had higher feed intake, egg mass, percentage of albumen, and yolk color. It was concluded that there was no interaction effect of cassava leaf meal and golden snail treatments on laying duck performances and egg qualities. A diet containing 10% cassava leaf meal or a diet containing 5% golden snail had the greatest effects on the performance and physical quality of egg without affecting the chemical quality of the egg.

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Section: Chemical and Physical Quality Of Eggcontrasting

confidence: 85%

Section: Chemical and Physical Quality Of Eggmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

Sumiati

Darmawan

Hermana

2020

Trop. Anim. Sci. J.

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“…Response surface methodology (RSM) was used to proposed mathematical equation. Suggested model or predictive model for every response (Y) was with linear, quadratic and interactive components as following equation: [14] and Stadelman and Cotterill [15] who reported that moisture content of egg albumen was up to 89% and crude fat was less than 0.03%.…”

Section: Discussionmentioning

confidence: 99%

Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)

2020

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This study was aimed to develop an albumen pudding by application and optimization of gelatin and carrageenan as food additives using response surface methodology (RSM). Albumen pudding was produced from 55% (v/v) albumen concentration. Effect of concentrations of gelatin (2, 4 and 6% (w/v)) and carrageenan (0.3, 0.5 and 0.7% (w/v)) on pudding’s physical and sensorial properties was investigated. Results revealed that a concentration of food additives correlated with syneresis, springiness, hardness, firmness and overall liking scores (R2= 0.932, 0.821, 0.956, 0.854 and 0.864, respectively). The higher gelatin and carrageenan concentrations added, the lower syneresis, springiness, hardness, firmness and overall liking scores were observed. The overall liking score ranged from 5.9-6.7 (slightly-liked to moderately-liked) compare to 7.5 (moderately-liked) of the control sample. From RSM analysis, the suitable concentrations of gelatin and carrageenan were 1.5-5.6% (w/v) and 0.25-0.61% (w/v), respectively.

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“…Regarding the processing and soaking characteristics, in comparison with chicken eggs, there are several differences between them. For example, duck egg shells contain more pores and the diameters are larger, the whites have a lower water content, and the yolks have a higher fat content, making them suitable as salted or preserved eggs ( Li and Hsieh, 2014 ; Balkan and Biricik, 2008 ; Chaiyasit et al., 2019 ). With recent advances and breakthroughs in the processing technology for salted eggs, producers have started adopting a rapid soaking method and using the separated yolks to meet the strong demand for salted yolks ( Wang, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

Zheng

Chen

et al. 2021

Poultry Science

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Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly similar to that in preserved egg whites. To develop a heatable translucent egg white jelly, their physiochemical properties and thermal stabilities were investigated. A gel prepared with 150 mM sodium hydroxide at 25°C had optimal bloom strength and the densest microstructure. Storing the jelly at 5°C helped maintain its disulfide bonds and delayed liquefaction. Although heating decreased its bloom strength and total disulfide bond content as temperature increased ( P < 0.05), scanning electron microscopy of the heated jelly revealed that the protein network structure was denser than that of unheated jelly. Heating caused parts of the structure to shrink and even dehydrate, leading to a wrinkled surface. However, no signs of liquefaction or collapse were observed, and the free alkali released during heating was lower than that from the white of existing preserved eggs. These results confirmed the thermal stability of the jelly and its potential to be served hot or used in food processing. Furthermore, in addition to disguising the odor and special flavor attributable to the alkaline treatment, adding ginger juice or turmeric to the preparation yielded higher bloom strength, resulted in lower free alkalinity, and delayed liquefaction, thus improving the jelly's thermal stability. Like preserved eggs on the market that can be served in hot congee, the proposed egg white jelly is rich in proteins and suitable for hot or instant serving. These findings may help address the problem of excessive remaining duck egg white created during food processing by diversifying duck egg processing and boosting its value.

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Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

Cited by 12 publications

References 25 publications

Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

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