Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts

Abstract

Featured by rich nutrients and unique flavor, the traditional salted duck egg occupies an essential part in the Asian market. However, a high-sodium salt content is inevitable during processing, posing a significant threat to human health after long-term consumption. To lower the NaCl content of the salted egg, KCl, MgCl2 and CaCl2 were used as partial NaCl substitutions. The effect of different partial substitutions on the physicochemical property (moisture content, Na+ content, oil exudation, yolk index and texture) and flavor on salted duck egg were investigated. The results indicated that the sodium content could be apparently decreased, and the physicochemical property did not change too much in all KCl substitution groups, and 20% NaCl +5% MgCl2 group, whereas CaCl2 groups showed a decrease in oil exudation and delayed moisture migrating. In flavor, eggs cured with 20% NaCl +5% MgCl2 and 17.5% NaCl +7.5% KCl generated less volatile flavor compounds than the NaCl group, and no significant changes in taste were observed. Overall, partial substitution of NaCl with MgCl2 and KCl could effectively decrease the Na+ of salted duck egg with good flavor, sandy and oily texture.