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Use of Incinerated Eggshells to Produce Pidan

Author

Listed:
  • 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
    Department of Medical Research, China Medical University Hospital, Taichung City 404, 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)

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.

Suggested Citation

  • Chia-Min Lin & Chih-Yao Hou & Ming-Kuei Shih & Chang-Wei Hsieh & Yu-Lin Hung & Ping-Hsiu Huang, 2022. "Use of Incinerated Eggshells to Produce Pidan," Sustainability, MDPI, vol. 14(11), pages 1-9, June.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:11:p:6797-:d:830096
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