Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
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 wavenum...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2014
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| Online Access: | http://journalarticle.ukm.my/8148/ http://journalarticle.ukm.my/8148/ http://journalarticle.ukm.my/8148/1/09_Palanivel.pdf |
| Summary: | 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. |
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