Comparison Between Hen Pidan And Duck Pidan,and Development Of A Frozen Type Hen Pidan Sausage

In this paper,different factors on qualities of hen Pidan were studied by response surface methodology(RSM),the optimal process for preparing Pidan using fresh hen eggs as raw materials was obtained.The differences of physicochemical properties and antioxidant activity between hen Pidan and duck Pidan were compared,which can provide theoretical basis and data support for industrialized production and commercial promotion of using hen eggs for making Pidan in substitute of duck eggs.Finally,the processing technology of frozen egg sausage was also explored.Process for preparing Pidan using fresh hen eggs as raw materials was optimized:the four variables of sodium hydroxide addition(%),copper sulfate addition(%),pickling time(d)and pickling temperature(?)were taken as the experimental variable factors,and the response value was the overall sensory evaluation score,the whiteness of egg white and the whiteness of egg yolk.The results showed that the best curing technology of egg floss was as follows: sodium hydroxide dosage: 3.5%;curing temperature: 22 ?;curing time: 21 days;copper sulfate addition: 0.35%.Hen Pidan and duck Pidan were compared including physicochemical properties and antioxidant activity.The results showed that the sensory receptivity of hen Pidan was better than that of duck Pidan,whether egg white or egg yolk.For gel strength and cohesion,there was no difference between that of egg white of duck Pidan and hen Pidan,but chewiness of hen Pidan egg white was higher than that of duck Pidan,adhesiveness was lower than that of duck Pidan egg white.In addition to valine,the change trend of amino acids in fresh egg white was consistent with that in duck egg after being processed into Pidan.The results of antioxidant activity test showed that the ORAC value of egg white in Pidan was higher than that of egg yolk in Pidan.And no matter egg yolk and egg white,the ORAC value of duck Pidan was higher than that of hen Pidan.The results were consistent with DPPH clearance(%).Process of a frozen type hen Pidan sausage was studied.The best formula of this frozen type hen Pidan sausage was determined as follows: acetylated bisstarch adipate:4%,xanthan gum: 0.2%,compound phosphate: 0.4%,hen Pidan: 15%.This pidan sausage can be frozen and stored.After reheating,it can restore the original taste and flavor.Compared with the traditional Pidan sausage,it has a relative longer shelf-life.