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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...

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Main Authors: Palanivel Ganesan,, Soottawat Benjakul,, Badlishah Sham Baharin,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/8148/1/09_Palanivel.pdf
http://journalarticle.ukm.my/8148/
http://www.ukm.my/jsm/
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spelling my-ukm.journal.81482016-12-14T06:46:22Z http://journalarticle.ukm.my/8148/ 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, 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. Universiti Kebangsaan Malaysia 2014-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/8148/1/09_Palanivel.pdf Palanivel Ganesan, and Soottawat Benjakul, and Badlishah Sham Baharin, (2014) Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg. Sains Malaysiana, 43 (12). pp. 1883-1887. ISSN 0126-6039 http://www.ukm.my/jsm/
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 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.
format Article
author Palanivel Ganesan,
Soottawat Benjakul,
Badlishah Sham Baharin,
spellingShingle Palanivel Ganesan,
Soottawat Benjakul,
Badlishah Sham Baharin,
Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
author_facet Palanivel Ganesan,
Soottawat Benjakul,
Badlishah Sham Baharin,
author_sort Palanivel Ganesan,
title Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
title_short Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
title_full Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
title_fullStr Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
title_full_unstemmed Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
title_sort effect of different cations in pickling solution on ftir characteristics of pidan white and yolk in comparison to the fresh duck egg
publisher Universiti Kebangsaan Malaysia
publishDate 2014
url http://journalarticle.ukm.my/8148/1/09_Palanivel.pdf
http://journalarticle.ukm.my/8148/
http://www.ukm.my/jsm/
_version_ 1643737375729254400
score 13.211869

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