title: Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg.
abstract: Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Selangor, Serdang 43400, Malaysia.
authors.forename: P
authors.initials: P
authors.lastname: Ganesan
authors.affiliation: Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Muang, Pattani 94000, Thailand.
authors.forename: T
authors.initials: T
authors.lastname: Kaewmanee
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: S
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Selangor, Serdang 43400, Malaysia.
authors.forename: B S
authors.initials: BS
authors.lastname: Baharin
keywords: amino acid; nutritional value; pidan; salted duck egg