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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.
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최경훈,민지영,ganasan palanivel,배인휴,곽해수 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.1
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.
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엠디 자카리아,김준수,Govindarajan Karthivashan,박신영,ganasan palanivel,최동국 고려인삼학회 2019 Journal of Ginseng Research Vol.43 No.2
Common features of neurodegenerative diseases (NDDs) include progressive dysfunctions and neuronal injuries leading to deterioration in normal brain functions. At present, ginseng is one of the most frequently used natural products. Its use has a long history as a cure for various diseases because its extracts and active compounds exhibit several pharmacological properties against several disorders. However, the pathophysiology of NDDs is not fully clear, but researchers have found that various ion channels and specific signaling pathways might have contributed to the disease pathogenesis. Apart from the different pharmacological potentials, ginseng and its active compounds modulate various ion channels and specific molecular signaling pathways related to the nervous system. Here, we discuss the signal modulating potential of ginseng and its active compounds mainly focusing on those relevant to NDDs.
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