Changes in Quality Characteristics during the Storage Process of Developed Chicken Egg Pidan
2019 Volume 70 Issue 12 Pages 823-832
Details
2019 Volume 70 Issue 12 Pages 823-832
In this study, we aimed to understand the changes in quality characteristics during the storage process of developed chicken egg pidan. Additionally, we investigated changes in the quality characteristics of chicken egg pidan in comparison with those of Taiwanese pidan.
Samples of chicken pidan were processed from White Leghorn chicken eggs from Fukuoka Prefecture. Chicken eggs preserved for 1, 7, 14, 21, 28, 58, 118, 180 and 360 days were examined for appearance, weight, pH, color, salt and water content, textural properties, odor and nutrient composition.
There were no major differences in nutritional composition between chicken egg pidan and Taiwanese pidan. The weight ratio of albumen to yolk reversed after 360 days. Analysis of rupture properties indicated that the albumen hardened with preservation. Compared with Taiwanese pidan, the albumen and yolk of chicken egg pidan were softer with lower gumminess. Chicken egg pidan had little ammonia odor compared with Taiwanese pidan and therefore was easy to eat.
We concluded that chicken egg pidan becomes a product of constant quality after 28 days to 180 days of preservation.
