Abstract
Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).
Highlights
The materials were prepared in making salted egg were: fresh duck eggs (Anas platyrhynchos), liquid smoke of coconut shell, salt, and some of chemicals
Yolk index obtained from differences concentration of liquid smoke during salting time up to 4 weeks
Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke
Summary
It is contains various vitamin and minerals. The eggs were damaged because of many factors as microbiological, physical and chemical. Salted egg is one of the most traditional preserved egg products. Salted egg process is coating the egg with soil paste mixed with salt for about 15-30 days (Chi and Tseng, 1998).Usually, salted eggs made duck eggs. The characteristics of product are better than chicken eggs (Li and Hsieh, 2004)
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