Author/Authors :
GANESAN, PALANIVEL Prince of Songkla University - Faculty of Agro-Industry - Department of Food Technology, Thailand , GANESAN, PALANIVEL Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , BENJAKUL, SOOTTAWAT Prince of Songkla University - Faculty of Agro-Industry - Department of Food Technology, Thailand , BAHARIN, BADLISHAH SHAM Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia
Abstract :
Fourier transform infrared (FTIR) study of pidan white and yolk treated with different cations were investigated in comparison to the fresh duck egg. FTIR study of PbO2 and ZnCl2 treated pidan white and yolk at a level of 2 g kg−1 had different spectra to those of fresh egg. The amide B with wavenumbers of 3083 and 3084 cm^−1 was observed for fresh and PbO2 treated pidan white at a level of 2 g kg^−1. Higher wavenumber of 3084 cm^−1 was noticeable for PbO2 treated pidan white at a level of 2 g kg^−1. Scanning electron microscopic study showed that the more ordered network was found in PbO2 treated pidan white at a level of 2 g kg^−1, compared with ZnCl2 treated counterpart. Thus cations in the pickling solution affected the FTIR characterestics of pidan white and yolk.
Keywords :
CLSM , FTIR , pidan , SEM
