Abstract
Physicochemical properties, trypsin inhibitory activity, and gelling properties of albumen from duck egg during 15 days of storage at 4 °C and room temperature (28–30 °C) were studied. As the storage time increased, Haugh unit and moisture content decreased, while the pH value increased (P < 0.05). The rate of changes was lower at 4 °C. Trypsin inhibitory activity in albumen from egg stored at 4 °C was higher than that kept at room temperature throughout the storage time (P < 0.05). Nevertheless, no differences in protein patterns were observed during the storage. Based on texture profile analysis, the highest hardness, gumminess, and chewiness were found at day 3 for room temperature and at day 6 for 4 °C. Higher values were attained for eggs kept at 4 °C. Conversely, albumen gels made from eggs stored at room temperature exhibited higher cohesiveness, adhesiveness, springiness, resilience than those kept at 4 °C. The gels had the lowered whiteness when eggs were stored for a longer time, particularly at room temperature. Thus, storage condition directly affected the quality of albumen from duck egg.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abeyrathne E, Lee H, Ahn D (2013) Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—a review. Poult Sci 92:3292–3299
Akter Y, Kasim A, Omar H, Sazili AQ (2014) Effect of storage time and temperature on the quality characteristics of chicken eggs. J Food Agric Environ 12:87–92
Alleoni ACC (2006) Albumen protein and functional properties of gelation and foaming. Sci Agric 63:291–298
AOAC (2000) Official methods of analysis, 17th edn. Association of Analytical Communities, Gaithersburg
Bell D (1996) Effects of temperature and storage time on egg weight loss. Poult Int 35:56–65
Benjakul S, Visessanguan W, Srivilai C (2001) Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi. J Sci Food Agric 81:1039–1046
Croguennec T, Nau F, Brule G (2002) Influence of pH and salts on egg white gelation. J Food Sci 67:608–614
Department of Agriculture US (2000) United States Standards, grades, and weight classes for shell eggs, vol AMS. USDA, Washington, DC
Ganesan P, Kaewmanee T, Benjakul S, Baharin BS (2014) Comparative study on the nutritional value of pidan and salted duck egg. Korean J Food Sci 34:1–6
Guyot N, Jan S, Rehault-Godbert S, Nys Y, Gautier M, Baron F (2013) Antibacterial activity of egg white: influence of physico-chemical conditions. World Poult Sci J 69:1–15
Hammershøj M, Larsen LB, Andersen A, Qvist K (2002) Storage of shell eggs influences the albumen gelling properties. LWT Food Sci Technol 35:62–69
Huang JF, Lin CC (2011) Production, composition, and quality of duck eggs. In: Nys YBM, Van Immerseel F (eds) Improving the safety and quality of eggs and egg products: volume 1: egg chemistry, production and consumption, 1st edn. Woodhead Publishing Limited, Cambridge, pp 487–504
Itoh T, Kobayashi S, Sugawara H, Adachi S (1981) Some physicochemical changes in quail egg white during storage. Poult Sci 60:1245–1249
Jin Y, Lee K, Lee W, Han Y (2011) Effects of storage temperature and time on the quality of eggs from laying hens at peak production. Asian Australas J Anim Sci 24:279–284
Jones D, Musgrove M (2005) Effects of extended storage on egg quality factors. Poult Sci 84:1774–1777
Kaewmanee T, Benjakul S, Visessanguan W (2011) Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg. J Food Sci 76:139–147
Kopeć W, Skiba T, Korzeniowska M, Bobak Ł, Trziszka T (2005) Activity of protease inhibitors and lysozyme of hen’s egg white depending on feed modification and egg storage. Pol J Food Nutr Sci 14:79–83
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685
Lau M, Tang J, Paulson A (2000) Texture profile and turbidity of gellan/gelatin mixed gels. Food Res Int 33:665–671
Lomakina K, Mikova K (2006) A study of the factors affecting the foaming properties of egg white—a review. Czech J Food Sci 24:110–118
Machleidt W et al (1989) Mechanism of inhibition of papain by chicken egg white cystatin. FEBS Lett 243:234–238
Mmadi M, Amza T, Wang YC, Zhang M (2014) Effect of desalination on physicochemical and functional properties of duck (Anas Plotyrhyncus) egg whites. Adv J Food Sci Technol 6:784–791
Phillips GO, Williams PA (2011) Egg proteins. In: Strixner T, Kulozik U (eds) Handbook of food proteins. Woodhead Publishing Limited, Oxford, pp 150–209
Qiu N, Ma M, Zhao L, Liu W, Li Y, Mine Y (2012) Comparative proteomic analysis of egg white proteins under various storage temperatures. J Agric Food Chem 60:7746–7753
Raikos V, Campbell L, Euston SR (2007) Rheology and texture of hen’s egg protein heat-set gels as affected by pH and the addition of sugar and/or salt. Food Hydrocoll 21:237–244
Rehault-Godbert S, Baron F, Mignon-Grasteau S, Labas V, Gautier M, Hincke MT, Nys Y (2010) Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white. J Food Prot 73:1604–1612
Ren Y, Wu J, Renema R (2010) Nutritional and health attributes of eggs. In: Guerrero-Legarreta I (ed) Handbook of poultry science and technology. Wiley, Hoboken, pp 533–578
Robinson HW, Hogden CG (1940) The biuret reaction in the determination of serum proteins. 1. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration. J Biol Chem 135:707–725
Samli H, Agma A, Senkoylu N (2005) Effects of storage time and temperature on egg quality in old laying hens. J Appl Poult Res 14:548–553
Silversides F, Scott T (2001) Effect of storage and layer age on quality of eggs from two lines of hens. Poult Sci 80:1240–1245
Siyar S, Aliarabi H, Ahamdi H, Anshori H (2007) Effect of different storage conditions and hen egg on egg quality parameters. Aust Poult Sci Symp 19:106–109
Takenawa T, Takahashi K, Le-Chang S, Okazaki E, Osako K (2015) The effect of ovalbumin on the protease activity. In: International symposium on aquatic products processing, Bogor, Indonesia, pp 39–41
Woodward SA (1990) Egg protein gels. In: Harris P (ed) Food gels. Springer, Dordrecht, pp 175–199
Yilmaz MT, Karaman S, Dogan M, Yetim H, Kayacier A (2012) Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. J Food Eng 108:327–336
Zayas JF (1997) Functionality of proteins in food. Springer, Berlin
Acknowledgements
This work was supported by the Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN Countries Project Office of the Higher Education Commission scholarship. The TRF Distinguished Research Professor Grant was also acknowledged.
Funding
Prince of Songkla University.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Quan, T.H., Benjakul, S. Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions. J Food Sci Technol 55, 513–522 (2018). https://doi.org/10.1007/s13197-017-2960-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2960-6