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Evaluation of Heating the Gambier Liquid Waste on the Quality of Raw Salted Eggs

机译：加热甘比尔废液对咸蛋品质的评估

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Background and Objective: Tannins, a major component in gambier liquid waste, are very useful for the preservation of raw salted eggs. However, gambier liquid waste from Pesisir Selatan, Indonesia, is often low in tannins. This study aimed to determine the evaluation of heating the gambier liquid waste at various temperatures on tannin content, moisture content , total plate count and shelf life of the eggs. Materials and Methods: Gambier liquid waste was collected from Pesisir Selatan District, West Sumatra Province, Indonesia and duck eggs were collected from Anduring, Padang, Indonesia. This study used experimental methods with group randomized design, consisting of 5 treatments and 4 replicates of each treatment. The liquid waste treatments were as follows: A (control), B (heating temperature at 29°C), C (51°C), D (73°C) and E (95°C). Raw salted eggs were then soaked in the liquid for 10 min. Tannin content, moisture content , total plate count and the shelf life of the salted eggs were determined. Results: The results showed that the temperature to which the gambier liquid waste was heated had a significant impact on the tannin content, moisture content , total plate count and shelf life of the eggs. Conclusion: Gambier liquid waste, after heating to 95°C, will increase the preservation of raw salted eggs by 2.67 times longer than the control treatment and six times longer than untreated eggs (7 days).
机译：背景与目的：单宁，甘比尔废液中的主要成分，对于保存咸蛋非常有用。但是，来自印尼Pesisir Selatan的甘比尔废液中单宁含量通常较低。这项研究旨在确定在不同温度下加热甘比尔废液对单宁含量，水分含量，总板数和鸡蛋保质期的评估。材料和方法：Gambier废液来自印度尼西亚西苏门答腊省的Pesisir Selatan区，而鸭蛋则来自印度尼西亚巴东的Anduring。这项研究使用了具有分组随机设计的实验方法，包括5种治疗方法和每种治疗方法的4个重复样本。废液的处理方法如下：A（对照），B（加热温度29°C），C（51°C），D（73°C）和E（95°C）。然后将未加工的咸蛋浸泡在液体中10分钟。测定单宁含量，水分含量，总板数和咸蛋的保质期。结果：结果表明，将甘比尔油废料加热到的温度对鸡蛋中的单宁含量，水分含量，总板数和保质期有显着影响。结论：加热至95°C后，Gambier废液将使咸蛋的保藏时间比对照处理长2.67倍，比未处理的蛋（7天）长六倍。

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