Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan)
Resource
Food Research International, 32(8), 559-563
Journal
Food Research International
Pages
559-563
Date Issued
1999
Date
1999
Author(s)
Chang, Hung-Min
Tsai, Cheng-Fang
Li, Chin-Fung
Abstract
Duck eggs were pickled in 4.2% NaOH/5% NaCl solution for 20 days to prepare the traditional Chinese Pidan. Influence of some additives, such as 0.2% CuSO4 0.2% ZnSO4 0.2% PbO, 10 mM L-cysteine or 10 mM reduced glutathione solution, in the pickle solution on the formation of lysinoalanine (LAL) as well as the degradation of lysine in albumen and egg yolk were investigated. It was observed that CuSO4 exhibited the most prevalent inhibition effect on LAL formation in both Pidan albumen and egg yolk, followed by ZnSO4 and PbO. Addition of L-cysteine or reduced glutathione in the pickling solution marked a decreased LAL formation in Pidan.
Type
journal article
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