INFLUENCE OF DIFFERENT CATIONS ON CHEMICAL COMPOSITION AND MICROSTRUCTURE OF PIDAN WHITE AND YOLK DURING PICKLING AND AGING

被引：27
作者：
Ganesan, Palanivel [1 ]
Benjakul, Soottawat [1 ]
机构：
[1] Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai 90112, Songkhla, Thailand
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 05期
关键词：
Pidan; Ammonia; SEM; CLSM; Yolk; Divalent; Protein; Microstructure; EXTRACTION;
D O I：
10.1080/10942910903013142
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of different cations on chemical composition and microstructure of pidan white and yolk were investigated. During 3 weeks of pickling and further 3 weeks of ageing, ammonia and ash contents were increased but varied with types of cations used. Lower protein degradation of pidan white was observed in pidan treated with 0.2% PbO2, compared with other treatments. Scanning electron microscopic (SEM) studies indicated that the greater aggregation of egg proteins took place in pidan white treated with PbO2. Yolk of pidan treated with 0.2% PbO2 had more release of free lipid as visualised by confocal laser scanning microscope (CLSM).
引用
收藏
页码：1150 / 1160
页数：11
相关论文
共 24 条
  • [1] *AOAC INT, 2000, OFF METH AN, P399
  • [2] WATER AND SOLUTE BINDING BY PROTEINS .1. ELECTROLYTES
    BULL, HB
    BREESE, K
    [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1970, 137 (02) : 299 - &
  • [3] Chen JrWei Chen JrWei, 2004, Journal of the Chinese Society of Animal Science, V33, P79
  • [4] Creighton T.E., 1993, PROTEINS, VSecond
  • [5] Harold M., 2004, On Food and Cooking: The Science and Lore of the Kitchen, V2nd
  • [6] HEERTJE I, 1986, FOOD MICROSTRUCT, V5, P91
  • [7] Release of five indicator volatiles from a model meat emulsion to study phase contribution to meat aroma
    Herrera-Jimenez, Marisol
    Escalona-Buendia, H.
    Ponce-Alquicira, Edith
    Verde-Calvo, R.
    Guerrero-Legarreta, Isabel
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2007, 10 (04) : 807 - 818
  • [8] HOU HC, 1981, FOOD NUTR BULL, P17
  • [9] Egg yolk protein gels and emulsions
    Kiosseoglou, V
    [J]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2003, 8 (4-5) : 365 - 370
  • [10] LOWRY OH, 1951, J BIOL CHEM, V193, P265
123