Effect of Desalination on Physicochemical and Functional Properties of Duck (Anas plotyrhyncus) Egg Whites

Desalted Duck Egg Whites (DDEW) was prepared by electrodialysis desalination using Salted Duck Egg Whites (SDEW). DDEW and SDEW (used as control) were subjected to freeze drying process. Freeze Dried Desalted and Salted Duck Egg Whites (FDDEW and FSDEW, respectively) were assessed for functional properties (turbidity, foaming, emulsifying and gelation) and some physicochemical characteristics. Among the physicochemical parameters, the proximate composition, amino acid composition, pH, particle sizes, microstructure and color attributes were studied. The electrodialysis desalination process had significant effect on the physicochemical characteristics of FDDEW and FSDEW except for amino acids composition. Thus, the pH decreased from 8.07 to 7.40 while the NaCl content decreased from 3.76 to 0.18%. The same trend was observed for protein and ash contents. The functional properties were variable among the two samples. For instance, the gel characteristics decreased sharply after electrodialysis desalination treatment.