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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enhance texture while reducing the phosphate content. This study suggests that adding phosphate and duck egg white jelly increases raw meat paste pH, affecting its viscosity. With half the usual phosphate and either 3.0% or 6.0% jelly, the pH significantly increases compared to the control paste, containing 0.2% phosphate (p < 0.05). Viscosity remains unaffected in the group with 6.0% jelly and no phosphate versus the control (p > 0.05). The least favorable viscosity is observed in pastes without phosphate or jelly, suggesting that the jelly plays a similar role to phosphate. After boiling and shaping the pastes into emulsified meat snacks, their texture profiles and water-holding capacities were analyzed. Formulas with phosphate and jelly produced emulsified meat snacks with improved springiness, chewiness, reduced cooking loss, and decreased purge loss during storage. Color analysis showed no significant differences between the control and treatment groups (p > 0.05). Duck egg white jelly, when added, effectively reduces the phosphate content while enhancing texture and consumer acceptance of emulsified meat snacks. It serves as a versatile ingredient for low-phosphate, emulsified meat products, with potential for various meat combinations.

Details

Title
Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks
Author
Nian-Yao Zheng 1 ; Chen, Yen-Po 2   VIAFID ORCID Logo  ; Yu-Cheng, Liu 1 ; Jia-Shian Shiu 3 ; Lian-Ben Chang 1 ; Sheng-Yao, Wang 1   VIAFID ORCID Logo 

 Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; [email protected] (N.-Y.Z.); [email protected] (Y.-C.L.); [email protected] (L.-B.C.) 
 Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan; [email protected]; The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan 
 Southern Region Branch, Taiwan Livestock Research Institute, Ministry of Agriculture, Pingtung 946, Taiwan; [email protected] 
First page
3892
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3144039417
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.