Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Yao, Xinjun; Xu, Jicheng; Adhikari, Benu; Lv, Weiqiao; Chen, Huizhi

doi:10.1111/jfpp.16772

Cited by 5 publications

(2 citation statements)

References 134 publications

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“…In commercial products, the using of salted egg as ingredient/component in other food products could be found in Chinese foods in form of cakes and pastries. It could be found in products such as mooncakes [4,5,6], zongzi [4,5], egg puffs [4] particularly for its yolk. However, incorporation of salted egg in other food products, either in form of salted egg yolk or salted egg white, in previous researches were reported.…”

Section: Introductionmentioning

confidence: 99%

Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin

Ulfah,

Novia,

Putra

2023

J. Livest. Animal Health

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Telur itik asin merupakan produk telur tradisional yang populer diantara beberapa produk telur yang terbatas ditemukan di banyak negara Asia. Penambahan kuning telur asin dalam formulasi saus untuk mengembangkan saus berbahan dasar telur asin telah dilakukan. Rancangan Acak Kelompok digunakan sebagai desain penelitian. Penelitian ini dibagi menjadi lima perlakuan (20, 40, 60, 80, and 100% kuning telur asin terhadap susu yang digunakan). Parameter yang diamati adalah kelembaban, pH, warna (L*, a*, b*), dan intensitas sensori (warna dan tekstur). Hasil penelitian menunjukkan bahwa penambahan kuning telur itik asin berpengaruh terhadap kadar air, pH, warna instrumental (L*, a*, b*), dan intensitas warna dan tekstur (P<0,05). Kadar air dan lightness sampel menurun dengan persentase penggunaan kuning telur asin yang lebih tinggi (P<0,05). Sebaliknya, pH, redness, yellowness, intensitas warna, dan intensitas tekstur meningkat (P<0,05). Penambahan kuning telur asin dalam saus dapat diterapkan untuk memberikan pilihan jenis saus yang bervariasi bagi konsumen.

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Section: Introductionmentioning

confidence: 99%

Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin

Ulfah,

Novia,

Putra

2023

J. Livest. Animal Health

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“…Salted duck egg white (SDEW) is a massive byproduct of the salted duck egg yolk production, and tens of thousands of tons of SDEW are produced each year as the salted duck egg yolk is a traditional preservative and a popular food in both China and the wider Southeast Asian region (Kaewmanee et al ., 2011a; Lekjing & Venkatachalam, 2022; Yao et al ., 2022). SDEW has been recently utilised in various foods such as the sardine surimi (Quan & Benjakul, 2019), noodles (Tan et al ., 2016; Lekjing & Venkatachalam, 2022) and pressed ham (Wijitphan et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

Srisai

Pansawat

Rattanaporn

et al. 2022

Int J of Food Sci Tech

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Egg white can improve the textural properties of low-grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low-grade threadfin bream surimi gels. At 0.50% protein and 2.75% salt, the textural properties of the surimi prepared with SDEW were comparable with those of the surimi prepared with HEP, and their breaking force values were as twice as that of the surimi prepared with salt only. According to the surimi gel's soluble peptide content and protein pattern, both SDEW and HEP demonstrated inhibitory activities against the degradation of the myosin heavy chain. Surimi gels prepared with SDEW or HEP formed gel structures mainly via disulphide bonds and hydrophobic interactions, thereby resulting in stronger gels that retain water. Therefore, 0.50% protein SDEW could substitute for HEP in low-grade surimi gels.Keywords Egg white, protease inhibitors, protein, salted egg byproduct, surimi gel. Novelty impact statement• Salted duck egg white (SDEW) at 0.50% protein could be used in low-grade surimi as a substitute for hen egg white because it improved the textural properties of the surimi gel when used in its preparation at the same levels of protein and salt. • SDEW, a byproduct of the duck egg salting process, acted as a protease inhibitor as it retained the enzyme inhibitory properties by preventing the degradation of the myosin heavy chain during heat-induced gelation in surimi. • SDEW can form a gel by itself and can interact with the proteins in surimi, thereby playing the role of filler that can improve the strength of the gel, mainly via disulphide bonds and hydrophobic interactions.

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Using salted egg white in steamed bread: Impact on functional and structural characteristics

Abker,

Xia,

et al. 2024

Food Chemistry

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Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Cited by 5 publications

References 134 publications

Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin

Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin

Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

Using salted egg white in steamed bread: Impact on functional and structural characteristics

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