Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white
Xinjun Yao, Jicheng Xu, Benu Adhikari, Weiqiao Lv, Huizhi Chen
Abstract
Salted duck egg yolk is often used as stuffing of food products such as mooncakes. Due to high salt content, salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in protein, amino acids, minerals, and vitamins, which can be fully absorbed and utilized by the human body. This review presented the nutritional value of salted duck egg white, including proteins, amino acids, minerals, and vitamins. Then, the review further analyzed and summarized the application of salted duck egg white, including directly utilized without desalination, desalting utilization, enzymatic extraction of active peptides, lysozyme extraction, and application of salted duck egg white in biomaterials. Finally, the future development and utilization perspectives of salted duck egg white were proposed. This literature review may provide theoretical references for the further development and utilization of salted duck egg white. Novelty impact statement Salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in nutrition. The review of nutritional value and comprehensive utilization of salted duck egg white may provide theoretical references for the further development of salted duck egg white.