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        Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

        ganasan palanivel,T. Kaewmanee,S. Benjakul,B. S. Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

        Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed inChina, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fattyacids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash,whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duckegg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins,lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duckeggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptidesand amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses ofamino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents arelower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives ofduck egg products which will benefit the human health during consumption.

      • SCIESCOPUSKCI등재

        Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

        Ganesan, P.,Kaewmanee, T.,Benjakul, S.,Baharin, B.S. Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1

        Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

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