アヒルおよびニワトリの塩漬け卵調製中の成分および物性の変化

DOI Web Site 参考文献10件

書誌事項

タイトル別名
  • Changes in Chemical and Physical Properties of Duck and Chicken Eggs during Storage in Sodium Chloride Solution.
  • アヒル オヨビ ニワトリ ノ シオヅケ タマゴ チョウセイ チュウ ノ セイブン オヨビ ブッセイ ノ ヘンカ

この論文をさがす

抄録

The yolks, taken out of salted duck eggs, are widely used in the Chinese cooking as a main ingredient for producing the sweet called Geppei, or the leave-rolled rice called Chimaki. Under the conventional practice, cooks have used their sense and experience todecide how many days the eggs should be salted in water. In order to find out an appropriate time of salting in water, we employed in this test more scientific methods on the two types of eggs, namely ducks and chickens. When put into salted water, the white of both duck and chicken eggs increased in weight while both yolks decreased. During the salting, it was found the salt content in the whites increased more than that of the yolks. The change was more remarkable in ducks than in chickens. The yolks became ball-like and solid, easily able to be taken out, in 5 weeks for ducks and in 6 weeks for chickens.<br>The following conclusion can be drawn from the experiment, 1) Pores of duck egg shell are large in size then help the passage of the salt, producing rather higher concentration of salt in the whites. 2) The above causes dehydration of the yolks, solidifying the yolks. The duck egg yolks were solidified in a shorter time compared with the chicken egg yolks, because the pore size of duck egg shell is larger than that of chicken egg shell.

収録刊行物

参考文献 (10)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ