Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Abstract

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.