The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs
The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs
Dian Septinova1*, Isnaini Nurfianti2, Denita Eptiana2, Khaira Nova1, Riyanti1
*Correspondence | Dian Septinova, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung; Email: [email protected]
ABSTRACT
This study aims to determine the effect of partially substituting NaCl with KCl and CaCl2 and the addition of coriander on the characteristics of salted eggs. The treatments used were soaking eggs in a 30% NaCl solution (T0), partial substitution of NaCl with KCl (T1), CaCl2 (T2), KCl + coriander (T3) and CaCl2 + coriander (T4). The parameters measured included salt content, moisture content, physical characteristic of albumen (pH, height, diameter, index, Haugh unit), physical characteristic of yolk (pH, height, diameter, index, colour) and organoleptic properties (saltiness, sandiness, oiliness and flavour). The results showed that T1 significantly (P<0.05) had lower salt content and saltiness compared to T0, but the other egg characteristic parameters were not significantly different (P>0.05). T2 significantly (P<0.05) had lower salt content, moisture content, yolk physical characteristics, saltiness, sandiness and oiliness compared to T0, but did not differ significantly (P>0.05) in albumen physical quality and flavour. T3 had significantly (P<0.05) higher flavour compared to T1, but other egg quality parameters were not significantly different (P>0.05). T4 significantly (P<0.05) had a higher shell percentage, smaller yolk diameter, higher yolk and larger yolk index compared to T2. The conclusion of this study is that partially substituting NaCl with KCl and CaCl2 is beneficial for reducing the salt content of salted eggs. However, substitution with KCl is better, producing egg quality similar to the control and even better in terms of salt content and saltiness. Substitution with KCl and the addition of coriander are beneficial for developing low sodium salted chicken egg products with better flavour.
Keywords | Chicken egg, Coriander, CaCl2, KCl, NaCl, Salt
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September 2024
Vol. 12, Iss. 9, pp. 1622-1845
