Amino Acid Composition of Duck's Egg and Pidan

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Other Title
  • アヒル卵およびピータンのアミノ酸組成
  • アヒルラン オヨビ ピータン ノ アミノサン ソセイ

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Description

The amino acid composition of egg white and yolk in duck's egg and pidan prepared therefrom was determined by microbiological analysis. When compared with both egg white and yolk of duck's egg, those of pidan were lower in lysine, arginine, cystine and serine. Especially, the cystine content in both egg white and yolk showed lower in pidan than in duck's egg, so it is probable that liberation of hydrogen sulfide in the processing of pidan reported by others may be due to the destruction of cystine because no remarkable difference between duck's egg and pidan was observed in the content of another sulfur-containing amino acid, methionine in egg white and yolk.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 18 (6), 412-413, 1966

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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