Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

  • Jang, Aera (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Nam, Ki-Chang (Examination Division of Chemical & Biological Resources, Korean Intellectual Property Office) ;
  • Liu, Xian-De (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Moo-Ha (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Kim, Dong-Ho (Radiation Research Center for Bio-Technology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheor-Un (Department of Animal Science and Biotechnology, Chungnam National University)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

Keywords

References

  1. Ahn DU, Lee SH, Singam H, Lee EJ, Kim JC. Sequential separation of main components from chicken egg yolk. Food Sci. Biotechnol. 15: 189-195 (2006)
  2. Joelle L, Valerie G, Daniel M, Stephane P, Said B. Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. J. Chromatogr. 881: 1-21 (2000) https://doi.org/10.1016/S0021-9673(00)00071-6
  3. Hagiwara Y. Process for producing powdery acid-treated egg. U.S. patent 6,358,554 B1 (2002)
  4. Lee YC, Lee GY. Production of high acetic acid vinegar using two stage fermentation. Korean J. Appl. Microbiol. Biotechnol. 20: 663-667 (1992)
  5. Yang CH. Studies on the physico-chemical properties and sensory evaluation of pickled quail egg. Korean J. Food Sci. Anim. Resour. 25: 472-477 (2005)
  6. Jang SY, Park NY, Jeong YJ. Effects of organic acids on solubility of calcium. Korean J. Food Preserv. 12: 501-506 (2005)
  7. Shin HS, Kim KH, Yoon J. Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J. Food Sci. Technol. 30: 1197-1202 (1998)
  8. Jung SH, Choi MJ. Effect of dietary protein level on Ca efficiency in bone mineral density in growing rats. Korean J. Nutr. 28: 817-824 (1995)
  9. Chang YE, Chung HK, Chang NS, Lee HS. The effects of dietary protein and calcium levels on calcium and bone metabolism in growing rats. Korean J. Nutr. 30: 266-276 (1997)
  10. Lee SK, Park JH. Studies of egg shell calcium (I)-The effects of elution condition of egg-shell calcium on elution quantity and ionization rate. J. Food Hyg. Saf. 17: 183-187 (2002)
  11. Jo C, Ahn DU. Production of volatile compounds from irradiated oil emulsions containing amino acids or proteins. J. Food Sci. 64: 612-616 (2000)
  12. Lee NH, Im MH, Choi UK. Calcium absorption by the fruitbody of saesongi (Pleurotus eryngii) mushroom. Food Sci. Biotechnol. 15: 308-311 (2006)
  13. Hidalgo A, Rossi M, Clerici F, Ratti S. A market study on the quality characteristics of eggs from different housing systems. Food Chem. 106: 1031-1038 (2008) https://doi.org/10.1016/j.foodchem.2007.07.019
  14. Francesch M, Broz J, Brufau J. Effects of an experimental phytase on performance, egg quality, tibia ash content, and phosphorus bioavailability in laying hens fed on maize- or barley-based diets. Brit. Poultry Sci. 46: 340-348 (2005) https://doi.org/10.1080/00071660500127001
  15. Silversides FG, Villeneuve P. Is the Haugh unit correction for egg weight valid for eggs stored at room temperature? Poultry Sci. 73: 50-55 (1994) https://doi.org/10.3382/ps.0730050
  16. Han SH. Egg Science and Its Uses. SunJinMoonHwa Publishing Co., Inc., Seoul, Korea. pp. 169-180 (1996)
  17. Stadelman WJ, Cotterill OJ. The chemistry of eggs and egg products. pp. 105-176. In: Egg Science and Technology. 3rd ed. AVI Publishing Inc., Westport, CT, USA (1986)
  18. Li-Chan ECY, Powrie WD, Nakai S. The chemistry of eggs and egg products. pp. 105-175. In: Egg Science and Technology. 4th ed. Stadelman WJ, Cotterill OJ (eds). Food Production Press, New York, NY, USA (1995)
  19. Mel'nikov SM. Effect of pH on the adsorption kinetics of egg yolk at the tracylglycerol-water interface and viscoelastic properties of interfacial egg yolk films: A dynamic drop tensiometry study. Colloid Surface B 27: 265-275 (2002)
  20. Raikos V, Hansen R, Campbell L, Euston SR. Separation and identification of hen egg protein isoforms using SDS-PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry. Food Chem. 99: 702-710 (2006) https://doi.org/10.1016/j.foodchem.2005.08.047
  21. Forsythe RH, Berquist DH. The effect of physical treatment on some properties of egg white. Poultry Sci. 30: 302-311 (1951) https://doi.org/10.3382/ps.0300302
  22. Rhee KS, Krahl LM, Lucia LM, Acuff GR. Antioxdative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. J. Food Sci. 62: 1205-1210 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb12245.x
  23. Kim JK, Jo C, Kim HJ, Lee KH, Byun MW. Effects of specific microbial growth on TBARS value and pH in ground pork. J. Food Sci. Nutr. 9: 312-316 (2004) https://doi.org/10.3746/jfn.2004.9.4.312
  24. Kim JW, Hur JW. Improvement of functional properties of mayonnaise with egg-shell calcium and chitosan. Food Engineer. Prog. 6: 195-200 (2002)
  25. Lee SK, Kim YT. Studies of egg-shell calcium (II) - A study on absorption rate of egg-shell calcium in rat. J. Food Hyg. Saf. 18: 73-78 (2003)
  26. DRIs. Korean Dietary Reference Intakes. 2nd ed. The Korean Society for Nutrition, Seoul, Korea. pp. 4-5 (2005)
  27. Sousa RCS, Coimbra JSR, Garcia Rojas EE, Minim LA, Oliveira FC, Minim VPR. Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk. Lebensm.-Wiss. Technol. 40: 1253-1258 (2007) https://doi.org/10.1016/j.lwt.2006.08.001
  28. Siebert KJ. Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties. Food Qual. Prefer. 10: 129-137 (1999) https://doi.org/10.1016/S0950-3293(98)00059-7
  29. Da Conceicao Neta ER, Johanningsmeier SD, Drake MA, Mcfeeters RF. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J. Food Sci. 72: S352-S359 (2007) https://doi.org/10.1111/j.1750-3841.2007.00400.x