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Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1* 

1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia; 2Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.

*Correspondence | Nurul Huda, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia; Email: drnurulhuda@ums.edu.my  

ABSTRACT

The effect of ultrasound treatment duration (0, 10, 20, 30, 40, 50 and 60 minutes) on physicochemical properties of duck egg white was studied. Duck egg white were treated with ultrasound generated by sonicator (frequency 40±0.2 kHz) for different times, and their pH, colour, foaming capacity and stability, emulsifying activity, tube inverting test, folding test, expressible moisture and texture profile analysis were compared. Ultrasound treatment had caused a significant (p<0.05) change in pH, foaming capacity, and the folding test score of egg white gel. However, texture profile analysis showed that the hardness, springiness, gumminess and chewiness of egg white gel had decreased after ultrasound treatment. Ultrasound-treated duck egg white for 40 minutes showed a significantly (p<0.05) higher foaming capacity and improved folding test score. Result showed that the increase of ultrasound treatment time may have conferred detrimental effects on duck egg white protein that influenced the physicochemical properties of egg white. Hence, ultrasound treatment for 40 minutes was suggested to produce duck egg white with better physicochemical properties.

Keywords | Duck egg, Egg white, Physicochemical properties, Ultrasound, Foaming  

 

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Journal of Animal Health and Production

March

Vol. 10, Iss. 1, Pages 1-134

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