Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks.

Nian-Yao Zheng, Yen-Po Chen, Yu-Cheng Liu, Jia-Shian Shiu, Lian-Ben Chang, Sheng-Yao Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Nian-Yao ZhengDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.

Yen-Po ChenDepartment of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan.ORCID 0000-0003-0621-6219

Yu-Cheng LiuDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.

Jia-Shian ShiuSouthern Region Branch, Taiwan Livestock Research Institute, Ministry of Agriculture, Pingtung 946, Taiwan.

Lian-Ben ChangDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.

Sheng-Yao WangDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.ORCID 0000-0003-2167-6803

Funding

Ministry of Agriculture, Taiwan 113AS-2.1.7-AD-01National Science and Technology Council, Taiwan 112-2313-B-002-044National Taiwan University NTU-JP-113L7238

6 · The paper itself

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 (

Indexed as

duck egg white jellyemulsified meat snackphosphatetexture

Identifiers

PMID39682963

DOI10.3390/foods13233892

PMCPMC11640344

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.