Physicochemical and sensory characteristics of pickled hen egg and its calcium content and antioxidative activity

Abstract

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 at day 0 to 91.13 and 94.93 at day 7 and 14, respectively The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect vas found front the pickled egg mixture (egg white : yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than tile fresh egg xvIlite and 1.9 tinies higher than fresh eg yolk. Addition of plain vogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content call be developed Using a pickled egg.