Hou Chih-Yao, Lin Chia-Min, Patel Anil Kumar, Dong Chengdi, Shih Ming-Kuei, Hsieh Chang-Wei, Hung Yu-Lin, Huang Ping-Hsiu
Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC.
J Food Sci Technol. 2023 Mar;60(3):966-974. doi: 10.1007/s13197-022-05417-0. Epub 2022 Mar 15.
Pidan, a pickled duck egg, is a traditional Chinese cuisine and generally produced by soaking in metal ion containing strong alkaline solution such as NaOH solution. However, nowadays consumers possess negative perception for using strong alkali in food processing. Therefore, the objective of the current study was to determine the potential of incinerated eggshell powder and alkaline electrolyzed oxidized (EO) water for pidan production rather than harmful NaOH use. This study aims to obtain the optimal physicochemical and sensory qualities of pidan. Various dosing (1-5%) of the incinerated eggshell powder solution or alkaline EO water was used as a basic pickling solution. Duck eggs were pickled at 25-27 °C for 15-30 days with 3 days of an observation interval. Actual commercial process commonly undergoes for 14 days of ripening, after 25 days of picking process with incinerated eggshell powder or EO water. Results showed that physicochemical and sensory attributes of pidan obtained by incinerated eggshell powder solution and alkaline EO water were not significantly different ( < 0.05) from the commercial product. This study reports a cost-effective and green alternative method for pidan processing by replacing costly NaOH without compromising their physico-chemical and sensory attributes.
皮蛋，一种腌制鸭蛋，是中国传统美食，通常通过浸泡在含有金属离子的强碱性溶液（如氢氧化钠溶液）中制作而成。然而，如今消费者对在食品加工中使用强碱持负面看法。因此，本研究的目的是确定焚烧蛋壳粉和碱性电解氧化（EO）水用于生产皮蛋的潜力，而非使用有害的氢氧化钠。本研究旨在获得皮蛋最佳的理化和感官品质。将不同剂量（1 - 5%）的焚烧蛋壳粉溶液或碱性EO水用作基本腌制溶液。鸭蛋在25 - 27°C下腌制15 - 30天，观察间隔为3天。实际商业生产过程通常在使用焚烧蛋壳粉或EO水腌制25天后进行14天的成熟处理。结果表明，通过焚烧蛋壳粉溶液和碱性EO水获得的皮蛋的理化和感官特性与商业产品相比无显著差异（<0.05）。本研究报告了一种具有成本效益的绿色替代方法，通过替代昂贵的氢氧化钠来加工皮蛋，同时不影响其理化和感官特性。
