Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg

Palanivel Ganesan; Soottawat Benjakul; Badlishah Sham Baharin

doi:10.17576/jsm-2014-4312-09

Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg

Palanivel Ganesan
, Soottawat Benjakul
, Badlishah Sham Baharin

Universiti Putra Malaysia
Prince of Songkla University

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

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.

Original language	English
Pages (from-to)	1883-1887
Number of pages	5
Journal	Sains Malaysiana
Volume	43
Issue number	12
DOIs	https://doi.org/10.17576/jsm-2014-4312-09
Publication status	Published - 1 Dec 2014
Externally published	Yes

Keywords

CLSM
FTIR
Pidan
SEM

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10.17576/jsm-2014-4312-09

Cite this

@article{9ce642e32a324daeb5da48faf2b23efe,

title = "Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg",

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",

author = "Palanivel Ganesan and Soottawat Benjakul and Baharin, \{Badlishah Sham\}",

year = "2014",

month = dec,

day = "1",

doi = "10.17576/jsm-2014-4312-09",

language = "English",

volume = "43",

pages = "1883--1887",

journal = "Sains Malaysiana",

issn = "0126-6039",

publisher = "Penerbit Universiti Kebangsaan Malaysia",

number = "12",

}

TY - JOUR

T1 - Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg

AU - Ganesan, Palanivel

AU - Benjakul, Soottawat

AU - Baharin, Badlishah Sham

PY - 2014/12/1

Y1 - 2014/12/1

N2 - 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.

AB - 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.

KW - CLSM

KW - FTIR

KW - Pidan

KW - SEM

UR - https://www.scopus.com/pages/publications/84920124234

U2 - 10.17576/jsm-2014-4312-09

DO - 10.17576/jsm-2014-4312-09

M3 - Article

AN - SCOPUS:84920124234

SN - 0126-6039

VL - 43

SP - 1883

EP - 1887

JO - Sains Malaysiana

JF - Sains Malaysiana

IS - 12

ER -

Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg

Abstract

Keywords

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