The fat content and the preferences of salted duck egg enriched with black and white pepper

Suretno, N. D.; Novitasari, Elysa; Rivaie, Achmad Arivin

doi:10.1088/1755-1315/653/1/012086

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…However, the eggs also contain carbohydrates, minerals, amino acids and vitamins. During the immersion process in the salt solution, an osmosis process occurs between the mineral salts and water in the egg white and then migration to the egg yolk (Suretno et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

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Proximate Quality of Low-Sodium Salted Egg

Setyaji,

Monica

2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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This study aims to determine the use of low-sodium salt for the proximate quality of salted eggs. The research method used a complete randomized design with P0 control treatment, 10% P1 low sodium salt treatment, 20% P2 low sodium salt treatment, and 30% P3 low sodium salt treatment. Analysis data was carried out on the contents of water, protein, lipid, and ash content. The data were analyzed using SPSS with a significance level of 0.05. The results indicated that the water content of egg whites and egg yolks was not significantly different from the treatment of ordinary salt and low sodium salt treatment. The lipid content was also not significantly different at all treatments. Protein content, ordinary salt treatment, and low sodium salt provided a noticeable difference in egg white protein content (p<0.05). Making salted eggs using low-sodium salt produces salted eggs with the similar proximate quality as the control with the lower sodium levels than the control treatment.

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Section: Resultsmentioning

confidence: 99%

“…The lipid content of salted eggs ranges from 0.84% -1.76% in egg white and 41.37% -43.72 % in egg yolk. Protein Content Suretno et al (2021) reflects duck eggs as a source of high nutrition with the protein content in duck eggs around 13.1%. During the process of making salted eggs, a diffusion process of sodium ions occurred.…”

Section: Lipid Contentmentioning

confidence: 99%

Proximate Quality of Low-Sodium Salted Egg

Setyaji,

Monica

2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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“…This process led to the development of a rigid layer. According to the findings of Suretno N, et al [22], fat extraction from egg yolk rose upon water removal.…”

Section: Changes In Moisture and Nacl Contents Of Salted Egg Yolksmentioning

confidence: 98%

The effect of maltodextrin on properties of sated egg yolk

Thimthong,

Dangsungwal,

Masavang

2023

J Appl Res Sci Tech

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Salted eggs are mainly produced through salting treatments that taste salty. However, high sodium intake is part of the pathophysiology of hypertension. Thus, this study aimed to develop low-sodium egg yolks with salting treatment using sodium chloride (NaCl) and maltodextrin to reduce salt content in the salting process. Salted egg yolks were produced using methods in the salting process using maltodextrin (10% and 20% supplement) and were compared to salted eggs brined with 20 and 26% sodium chloride (NaCl) solutions. The moisture content, salt content, color, and texture properties of salted egg yolks during salting for up to 35 days were determined. Nevertheless, salted egg yolks produced with the salting solution using maltodextrin supplement had a significant salt content (0.21-3.30 mg/g) that was lower than the amount discovered in commercial salted yolks (2.84-4.15 mg/g). The results revealed that the maltodextrin substitution affected the salted yolks' properties. The salt contents of all salted egg yolk samples gradually increased during the salting process, along with slight decreases in moisture content as salting time and salt solution concentration increased. The lightness (L*) and the yellowness (b*) decreased while the redness (a*) increased. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of salted egg yolks increased rapidly over the time of salting, while springiness decreased during the initial stages of salting and reached almost constant levels at the end of salting. As the salting time increased to 35 days, the salted yolk gradually became dark reddish. The maximum denaturation temperature (Tmax) and denaturation enthalpy (DH) of egg proteins increased with increasing salting time. These effects were most pronounced due to the high maltodextrin content of the salting solution. This study suggests that this approach with maltodextrin substitution using the shell egg salting protocol can produce low-sodium salted eggs.

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The Quality Characteristics Formation and Control of Salted Eggs: A Review

Chen

Yao

et al. 2022

Foods

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Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique color and flavor of salted egg yolk, and the formation of white, fine, and tender egg whites and loose, sandy, and oily egg yolks after pickling and heating. The unique quality characteristics of salted eggs are mostly caused by the infiltration dehydration of salt, the intermolecular interaction of proteins, and the oxidation of lipids. In recent years, to solve the problems of salted eggs having high salinity, long production cycle, and short storage period, the pickling technology for salted egg has been improved and researched, which has played a significant role in promoting the scientific production of salted eggs. This paper summarizes the mechanisms of salted egg quality characteristics formation and factors influencing quality, with a perspective of providing a theoretical basis for the production of high-quality salted eggs.

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The fat content and the preferences of salted duck egg enriched with black and white pepper

Cited by 3 publications

References 6 publications

Proximate Quality of Low-Sodium Salted Egg

Proximate Quality of Low-Sodium Salted Egg

The effect of maltodextrin on properties of sated egg yolk

The Quality Characteristics Formation and Control of Salted Eggs: A Review

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