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EFFECTS OF GREEN TEA AND CHINESE TEA ON THE COMPOSITION AND PHYSICAL PROPERTIES OF PIDAN WHITE
Author(s) -
GANASEN PALANIVEL,
BENJAKUL SOOTTAWAT
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00544.x
Subject(s) - pickling , browning , food science , chemistry , green tea , acetic acid , biochemistry
Effect of green tea and Chinese tea at levels of 2 and 5% on the compositions and physical properties of egg white from acetic acid‐pretreated pidan during pickling and aging was investigated. Hardness, cohesiveness and adhesiveness of pidan white gradually increased during pickling but subsequently decreased during aging ( P < 0.05), regardless of types and amounts of tea used. Nevertheless, hardness and cohesiveness of pidan white treated without tea were more retained during aging ( P < 0.05). Browning intensity (A 420 ), A 294 and pH of pidan white increased with increasing pickling and aging, while fluorescence intensity decreased during aging ( P < 0.05), irrespective of treatments. Furthermore, higher browning intensity and a * value were noticeable in the pidan white treated with either green tea or Chinese tea at a higher level (5%), compared with the lower level (2%) ( P < 0.05). Browning of all pidan white increased during pickling and reached the plateau at the first week of aging. PRACTICAL APPLICATIONS Pidan has been produced by pickling for a long time followed by aging. To enhance the penetration of tea and cation into the egg, pretreatment using acetic acid is recommended. Browning of pidan can be enhanced by addition of a sufficient amount of green tea or Chinese tea. Types of tea also determine the textural properties of resulting pidan. Therefore, the process for pidan production can be accelerated, and the designated characteristics can be obtained.