Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

Cheng, Shasha; Tan, Zhijian; Wang, Xiaohui; Song, Yukun; Wang, Huihui; Wang, Haitao; Yang, Ping; Tan, Mingqian

doi:10.1016/j.lwt.2018.04.074

Cited by 47 publications

(30 citation statements)

References 31 publications

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“…The correlation between proton pools and components in SEYs has not yet been fully elucidated [14] . However, it was generally believed that the proton pools of T 2b (0.30–0.35 ms), T 21 (4.40–6.99 ms), T 22 (67–83 ms) and T 23 (349–383 ms) were assigned to proteins (proteins-water interaction), multilayer bound water (matrices-water interaction), lipids (lipids-water interaction) and free water [2] , [14] . Moreover, the restraint force of protons was inversely proportional to T 2 and slower relaxation implied that these protons were more freedom [30] , [58] .…”

Section: Resultsmentioning

confidence: 99%

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Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Wang

Huang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

“…Oil exudation of (cooked) SEYs was performed according to the method reported in Cheng et al [14] and was calculated by the following Eq (3) . While apparent oil yield of SEYs was analyzed according to the method described in Ai et al with some modifications [15] .…”

Section: Methodsmentioning

confidence: 99%

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Wang

Huang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…The pseudo‐color images of surimi gels made by blending were also of a light‐yellow color. However, a few aggregates with brighter yellow color (highlighted by red circles) were noticed in the images, indicating higher content of immobilized and/or free water in local areas . Upon heating the unfolded myofibrillar proteins aggregate to form a three‐dimensional gel network which entraps water and other ingredients .…”

Section: Resultsmentioning

confidence: 99%

“…However, a few aggregates with brighter yellow color (highlighted by red circles) were noticed in the images, indicating higher content of immobilized and/or free water in local areas. 22,28,29 Upon heating the unfolded myofibrillar proteins aggregate to form a three-dimensional gel network which entraps water and other ingredients. 2 The gels made by shearing formed denser and more uniform gel networks (Fig.…”

Section: Water Distributionmentioning

confidence: 99%

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Liu

Shi

et al. 2019

J Sci Food Agric

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BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

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“…Telur merupakan sumber protein hewani dengan kualitas protein terbaik yang ditunjukkan dengan nilai NPU (Net Protein Utilization) mencapai 96,5-97,5. Telur juga merupakan pangan dengan densitas gizi yang baik, kaya vitamin A, selenium, biotin, asam amino esensial dan folat (Ariviani et al, 2017;Cheng et al, 2018). Telur asin merupakan produk olahan telur yang memiliki kadar komponen gizi yang tidak kalah dibanding telur segar (Benjakul dan Kaewmanee, 2017).…”

Section: Pendahuluanunclassified

Peningkatan Kualitas dan Umur Simpan Telur Asin di Industri Rumah Tangga Telur Asin melalui Inovasi Proses Produksi

Ariviani¹,

Fauza

Ishartani

2019

pkmcsr

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Industri Rumah Tangga (IRT) Telur Asin memiliki kendala terbatasnya telur itik pangon (semi intensif), sehingga mengganti bahan bakunya dengan menggunakan telur itik kandang (intensif). Produksi telur asin dengan bahan baku telur itik intensif dengan proses yang sama menghasilkan telur asin dengan kualitas warna, tekstur dan rasa yang tidak sebaik penggunaan telur itik semi intensif. Kegiatan pengabdian kepada masyarakat (PKM) ini bertujuan untuk meningkatkan kualitas sensoris telur asin produksi IRT telur asin mitra yang dibuat dengan bahan baku telur itik intensif melalui inovasi proses produksi dengan penggunaan ekstrak daun jati dan pengovenan. Umur simpan dan kualitas mikrobiologis (total mikrobia kontaminan) serta kualitas gizi (proksimat) telur asin inovasi juga ditentukan. Hasil evaluasi kegiatan pengabdian menunjukkan bahwa terjadi peningkatan kualitas sensorsi, mikrobiologis dan umur simpan setelah introduksi inovasi proses produksi di IRT telur asin mitra. Penambahan ekstrak daun jati dan pengovenan menghasilkan telur asin dengan warna kuning telur dengan intensitas warna oranye yang lebih tinggi, dan tekstur yang lebih kesat. Umur simpan meningkat dari 4 hari menjadi 10 hari, total cemaran mikrobia pada awal masa simpan dari 8,0 x 10 CFU/g menjadi 1,1 x 10 CFU/g, pada akhir masa simpan dari 7,8 x 105 CFU/g menjadi 2,23 x 105 CFU/g. Kadar air, mineral total, lemak, protein dan karbohidrat telur asin inovasi berturut-turut 67,13±0,65 %; 7,09±0,26 % db; 45,05±1,52 %db; 40,80±2,64 %db; dan 7,06±2,02 %db.

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Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

Cited by 47 publications

References 31 publications

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Peningkatan Kualitas dan Umur Simpan Telur Asin di Industri Rumah Tangga Telur Asin melalui Inovasi Proses Produksi

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