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9. The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg

Author

Jeki Mediantari Wahyu Wibawanti, Ma Meihu, Qiu Ning, Hintono Hintono, and Y B Pramono

Subjects
salted egg, liquid smoke, yolk index, oil exudation, salt content, Food processing and manufacture, TP368-456
Abstract

Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).

Published
2017
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23. Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H 2 O 2 -Induced Oxidative Stress in Human Chondrocytes.

Author

Zhu, Lingjiao, Ma, Meihu, Ahn, Dong Uk, Guyonnet, Vincent, Wang, Limei, Zheng, Yuting, He, Qin, Xiong, Hanguo, and Huang, Xi

Subjects
CARTILAGE cells, OXIDATIVE stress, LYSYL oxidase, EGGSHELLS, AGRICULTURAL wastes, PEPTIDES
Abstract

Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e., the hatched ESM, is a globally abundant agricultural byproduct, and its high-value utilization has been rarely studied compared to the well-studied ESM from fresh eggs. In this research, we systematically characterized the hatched ESM as a novel source of antioxidant hydrolysates and explored their potential role in H2O2-induced human chondrocytes. The results showed that the hatched ESM is a protein-rich fibrous mesh material with a significantly different structure and composition from those of fresh ESM. Enzymatic hydrolysis of hatched ESM can produce antioxidant hydrolysates rich in low molecular weight (MW) peptides, which mainly derived from the Lysyl oxidase homolog by Nano-LC-MS/MS analysis. The peptide fraction with MW < 3 kDa (HEMH-I) exhibited the highest DPPH radical scavenging, Fe2+-chelating, and Fe3+-reducing abilities. In H2O2-induced human SW1353 chondrocytes, HEMH-I treatment significantly increased the cell viability and ameliorated oxidative stress, inflammatory response, and cartilage matrix degradation by reducing the level of ROS, matrix metalloprotease 3 (MMP3), MMP13, and IL-6, and by promoting the expression of SOD and type II collagen, potentially through activating the cellular Keap1/Nrf2/HO-1 pathway. This study provides a theoretical basis for the value-added application of hatched ESM waste to produce antioxidant hydrolysates and indicates their potential as functional food and pharmaceuticals. [ABSTRACT FROM AUTHOR]

Published
2022
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26. The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg

Author

Ma Meihu, Yoyok Budi Pramono, Hintono Hintono, Qiu Ning, and Jeki Mediantari Wahyu Wibawanti

Subjects
salted egg, food.ingredient, lcsh:TP368-456, Salt content, liquid smoke, Chemistry, Salting, oil exudation, lcsh:Food processing and manufacture, Liquid smoke, food, Yolk, embryonic structures, salt content, Food science, Control sample, yolk index, Completely randomized design, Egg white
Abstract

Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).

Published
2017

30. Lipolysis and oxidation of lipids during egg storage at different temperatures

Author

Jin Yongguo, Ma Meihu, Jin Guofeng, Guo Xin, Wang Qingling, and Wang Ning

Subjects
0404 agricultural biotechnology, Chemistry, 0402 animal and dairy science, Lipolysis, 04 agricultural and veterinary sciences, Food science, 040401 food science, 040201 dairy & animal science, Food Science
Published
2017

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