Abstract
In order to study the emulsion properties of the domestic duck's egg yolk, the emulsion stability of the egg yolk and the lipoprotein prepared from that egg yolk were examined. A sensory test of the mayonnaise fixed with the domestic duck's egg yolk was also carried out.
Both the separation rate of the emulsion composed of the egg yolk, corn salad oil and water, and the separation speed of the emulsion of the egg yolk and water increased with storage duration of the emulsion. However, both values of the domestic duck's egg yolk emulsion were smaller than those of hen's egg yolk. The same was true with the yolk lipoprotein.
The mayonnaise fixed with the domestic duck's egg yolk was tasty compared with that of the hen's yolk. But color and flavor of the former seemed to be inferior to those of the latter. The taste of the mayonnaise fixed with the domestic duck's egg yolk could be improved by mixing hot spices.
