Use of Incinerated Eggshells to Produce Pidan

Chia-Min Lin, Chih-Yao Hou, Ming-Kuei Shih, Chang-Wei Hsieh, Yu-Lin Hung and Ping-Hsiu Huang
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Chia-Min Lin: Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Chih-Yao Hou: Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Ming-Kuei Shih: Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan
Chang-Wei Hsieh: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan
Yu-Lin Hung: Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Ping-Hsiu Huang: College of Food, Jiangsu Food & Pharmaceutical Science College, Huai’an 223003, China

Sustainability, 2022, vol. 14, issue 11, 1-9

Abstract: Preserved eggs (pidans) are used in traditional Chinese cuisines. However, the alkaline conditions and metal ions generated during its preparation have caused some concerns. This study developed an innovative process for pidan processing using incinerated eggshell powder, an abundant by-product that can generate a highly alkaline solution and provide calcium ions (Ca 2+ ). Either 0.5, 3, or 5% of the eggshell powder solution was used for basic pickling. Different combinations of ZnSO 4 (0.175%), MgCl 2 (0.08%), and CuSO 4 (0.16%) were added. Duck eggs were pickled for 25 days at 25–27 °C, followed by 14 days of ripening. The pidan processed in 5% eggshell powder containing 0.175% ZnSO 4 demonstrated the closest physiochemical and sensory characteristics to commercial pidans. Thus, the results offer a new technique to manufacture pidans and reduce the harmful impact of metal ions on human health and the environment.

Keywords: incinerated eggshell powder; pidan; preserved egg; metal ions; by-product (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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