The effect of maltodextrin on properties of sated egg yolk

Abstract

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.