市販皮蛋の品質特性について

DOI Web Site

書誌事項

タイトル別名
  • Quality Characteristics of Commercial Pidan
  • シハン ピータン ノ ヒンシツ トクセイ ニ ツイテ

この論文をさがす

抄録

<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>

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 68 (12), 687-694, 2017

    一般社団法人 日本家政学会

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