Quality Characteristics of Commercial Pidan

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Other Title
  • 市販皮蛋の品質特性について
  • シハン ピータン ノ ヒンシツ トクセイ ニ ツイテ

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Abstract

<p>  We investigated quality characteristics of four kinds of commercial pidan using duck eggs from different locations. We assessed the weight, pH, specification of color, textural properties and odor, and evaluated the nutrient composition of the eggs. From the weight measurements, we found that Taiwanese pidan eggs (TA and TB) were bigger than Chinese pidan eggs (C and H). The pH of the yolk and albumen was alkaline. The color of the yolk was different only in sample TA. There were differences between the nutrient composition of C / H and TA / TB. The rupture properties of the albumen was the hardest in sample TB. The gumminess of the yolk was the highest in sample TB and the lowest in sample C. Odors recorded for sample TA were different from those recorded from the other samples. We have concluded that the quality characteristics of the four kinds of commercial pidan eggs may be classified into two types, Taiwanese and Chinese.</p>

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Details

  • CRID
    1390282681310585344
  • NII Article ID
    130006286253
  • NII Book ID
    AN10040097
  • DOI
    10.11428/jhej.68.687
  • ISSN
    18820352
    09135227
  • NDL BIB ID
    028708514
  • Text Lang
    ja
  • Data Source
    • JaLC
    • NDL
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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