The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg
DOI:
https://doi.org/10.21776/ub.jitek.2017.012.02.3Keywords:
salted egg, liquid smoke, yolk index, oil exudation, salt contentAbstract
Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).
References
Bhale, S., No, H. K., Prinyawiwatkul, W., Farr, A. J., Nadarajah, K & Meyers, S.P. (2003). Chitosan coating improves shelf life of egg. J. Food Sci. 68: 2378-2383. DOI: 10.1111/j.1365-2621.2003.tb05776.x
Can, O. P. (2011). Combine effect of potassium sorbate and dry salting on the shelf life sardine (Sardina pilcardus). Journal of Food Technology. 9 (1). 43-49.
Chi, S. P., & Tseng, K. H. (1998). Physicochemical properties of salted pickled yolk from duck and chicken eggs. Journal of Food Science, 33: 507-513. DOI: 10.1111/j.1365-2621.1998.tb15668.x
Fuentes, A., Segovia, I.F., Serra, J.A., & Barat, J.M. (2010). Development of a smoked sea bass product with partial sodium replacement. Journal of Food Science and Technology, 43: 1426-1433. DOI: 10.1016/j.lwt.2010.04.013
Kaewmanee, T., Benjakul, S., & Visessanguan, W. 2009a. Changes in Chemical Composition, Physical properties and microstructure of duck as influence by salting. Food Chemistry, 112, 560-569. DOI: 10.1016/j.foodchem.2008.06.011
Kaewmanee, T., Benjakul, S., & Visessanguan, W. 2009b. Effect of salting process on the chemical composition, texture properties and microstructure of duck egg. Journal of the Science of Food and Agriculture. 89, 625-633. DOI: 10.1002/jsfa.3492
Kaewmanee, T., Benjakul, S., & Visessanguan, W. 2011. Effect on NaCl on thermal of aggregation of egg white proteins from duck egg. Food Chemistry, 125, 706-712. DOI: 10.1016/j.foodchem.2010.09.072
Kaewmanee, T., Benjakul, S., Visessanguan, W., & Gamonpilas, C. 2011. Effect of sodium chloride and osmotic dehydration on viscoelastic properties and thermal-induced transitions of duck egg yolk. Food Bioprocess Technology, 6 (2), DOI: 10.1007/s11947-011-0667-7
Lai, K. M., Chung, W.H., & Han, T. (1997). J.Food Sci Technol. Int. Tokyo. 3 (3): 269-273.
Lai, K. M., Chi, S.P., & Ko, W.C. (1999). Changes in yolk states of duck egg during long-term brining. Journal of Agricultural and Food Chemistry, 47, 733-736. DOI: 10.1021/jf980486r
Lai, K. M., Chung, W.H., Jao, J.L., & Hsu, K.C. (2010). Oil exudation and effect salted of NaCl penetration rate on the duck egg granulation and oil off the yolk of salted duck egg histological structures of duck egg yolks during brining. The Journal of Poultry Science 89, 738-744.
Li, J. & Hsieh, Y, P. (2004). Traditional Chinese food technology and cuisine. Asia Pasific Journal of Clinical Nutrition, 13, 147-155.
No, H. K., Prinyawiwatkul, W., & Meyers, S.P. (2005). Comparison of shelf life of egg coated with chitosans prepared under various deproteinization and demineralization times. Journal of Food Science, 70, 377-382. DOI: 10.1111/j.1365-2621.2005.tb11459.x
Paul, J. M., Toledo, R. T., & Ramakrishnan, S. (2005). Determination of minimum inhibitory concentrations of liquid smoke fractions. Journal of Food Science. 70 (1), M12-M17. DOI: 10.1111/j.1365-2621.2005.tb09040.x
Samli, H. E., Agma, A., and Senkoylu, N. (2005). Effects of storage on egg quality and temperature on egg quality in old laying hen. The Journal of Applied Poultry Research, 14, 548-553.
Stadelman, W.J. (1995). Quality identification shell egg. In Egg Scince and Technologi. Stadelman, W.J and Cotterill, O. J. Food Product Press. An Imprint of the Haworth Press, Inc. New York, London.
Wibawanti, J.M.W., Meihu, M., Qiu, N., Hintono, A., & Pramono, Y.B. (2014). The Characteristics of salted egg in the presence of liquid smoke.J. Food Applied Food Technol. 1 (1), 1-3. DOI: http://dx.doi.org/10.17728/jatp.v2i2.112
Downloads
Published
Issue
Section
License
Copyright (c) 2017 Jeki Mediantari Wahyu Wibawanti, Ma Meihu, Qiu Ning, Hintono Hintono, Y B Pramono
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
