Ultrasonic Technique for Predicting Grittiness of Salted Duck Egg

2nd International Conference on Agricultural Engineering for Sustainable Agricultural Production

Erawan, S.^1 ; Budiastra, I.W.^1 ; Subrata, I.D.M.^1

Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Indonesia^1

关键词: Consumer acceptance;    Destructive methods;    Discriminant functions;    Physicochemical property;    Ultrasonic methods;    Ultrasonic system;    Ultrasonic techniques;    Ultrasonic wave velocity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/147/1/012001/pdf
DOI  :  10.1088/1755-1315/147/1/012001

来源: IOP

【 摘 要 】

Grittiness of egg yolk is a major factor in consumer acceptance of salted duck egg product. Commonly, the grittiness level is determined by the destructive method. Salted egg industries need a grading system that can judge the grittiness accurately and nondestructively. The purpose of this study was to develop a method for determining grittiness of salted duck eggs nondestructively based on ultrasonic method. This study used 100 samples of salted duck eggs with 7,10,14 and 21 days of salting age. Velocity and attenuation were measured by an ultrasonic system at frequency 50 kHz, followed by physicochemical properties measurement (hardness of egg yolks and salt content), and organoleptic test. Ultrasonic wave velocity in salted duck eggs ranged from 620.6 m/s to 1334.6 m/s, while the coefficient of attenuation value ranged from - 0.76 dB/m to -0.51 dB/m. Yolk hardness was 2.68 N at 7 days to 5.54 N at 21 days of salting age. Salt content was 1.81 % at 7 days to 5.71 % at 21 days of salting age. Highest scores of organoleptic tests on salted duck eggs were 4.23 and 4.18 for 10 and 14 days of salting age, respectively. Discriminant function using ultrasonic velocity variables in minor and major diameter could predict grittiness with 95 % accuracy.