Research Article

The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs

Dian Septinova1*, Isnaini Nurfianti2, Denita Eptiana2, Khaira Nova1, Riyanti1

1Department of Animal Husbandry, Faculty of Agriculture, University of Lampung; 2Alumni of Department of Animal Husbandry, Faculty of Agriculture, University of Lampung Jl. Prof. Soemantri Brojonegoro No.1 Gedung Meneng, Bandar Lampung 35145

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

Received | May 03, 2024; Accepted | June 17, 2024; Published | July 23, 2024

*Correspondence |Dian Septinova, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung; Email: dian.septinova@fp.unila.ac.id

Citation | Septinova D, Nurfianti I, Eptiana, D, Nova K, Riyanti (2024). The effect of NaCl, KCl, CaCl2 and coriander on the characteristics of salted chicken eggs.Adv. Anim. Vet. Sci., 12(9): 1640-1645.

DOI | https://dx.doi.org/10.17582/journal.aavs/2024/12.9.1640.1645

ISSN (Online) | 2307-8316

Copyright: 2024 by the authors. Licensee ResearchersLinks Ltd, England, UK.

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

INTRODUCTION

Salted duck egg products are less favoured by the Indonesian public due to their off-flavour and relatively high price (Pundiswara et al., 2021). In contrast, chicken eggs are widely available, taste better and are cheaper. Therefore, salted chicken eggs can be a solution to increase public preference for salted eggs.

Salted eggs have a high salt content. Their sodium content can reach 529 mg per 100 g (Ilyas et al., 2023). High salt intake increases the risk of cardiovascular disease, kidney disease, hypertension and stomach cancer (Rysova and Smidova, 2021). One strategy to reduce salt content is to replace some of the sodium with other mineral salts such as potassium (K), calcium (Ca) and magnesium (Mg) (Liu et al., 2023; Liu et al., 2022b; Nurmilah et al., 2022). Substituting 3% of NaCl with KCl or CaCl2 can inhibit infiltration and reduce the sodium content of eggs (Liu et al., 2022a). According to Rodrigues et al. (2016), NaCl can be substituted with KCl up to 30%.

Another issue is that salted eggs lack flavour variety. Therefore, some researchers have studied the effect of spices and herbs on the quality and taste of salted eggs (Lukman and Surmono, 2021; Pundiswara et al., 2021; Wasiyati et al., 2018). Adding spices is also an effective method in managing low-salt food products (Farapti et al., 2024). Coriander is one spice that has a distinctive taste and contains essential oils, antioxidants and ascorbic acid (Anita et al., 2014). Coriander can improve the quality and preference for salted eggs (Septinova et al., 2023; Pratama et al., 2022; Wasiyati et al., 2018).

In fact, salt reduction affects food characteristics such as consumer acceptance, shelf life, texture, pH, taste and aroma, water activity, water binding capacity, microbial activity and colour (Nurmilah et al., 2022). Moreover, the composition, type of replacement salt and spices also have different effects on food characteristics (Rysova and Smidova, 2021). Therefore, this study aims to determine the appropriate NaCl substitution, spices and reformulation to produce salted chicken eggs with the best quality.

MATERIALS AND METHODS

Salted Egg Production

The production of salted eggs followed the methode of Nursiwi et al. (2013). The eggs were soaked in a 30% (w/v) NaCl solution (T0), partial substitution of NaCl (30%) with KCl (T1), CaCl2 (T2), KCl and coriander (T3) and CaCl2 and coriander (T4). The ratio of NaCl to the replacement salt followed Kamleh et al. (2015). The addition of coriander followed Wasiyati et al. (2018), with slight modifications. The eggs were soaked for 12 days at room temperature (Nursiwi et al., 2013).

Parameters

Salt content was determined using a refractometer (Engelen et al., 2017). Moisture content was determined using the oven-drying method from AOAC (2016). The pH values of albumen and yolk were determined with a pH meter. The weight of the eggs and their components were measured using a digital scale. The percentage of egg components was determined by comparing the weight of each component to the whole egg weight. The height and diameter of the albumen were measured for the thick outer part using a digital caliper. The diameter of the albumen was the average of the longest and shortest diameters of the thick albumen. The albumen index was determined by comparing the height of the albumen to the average diameter of the thick albumen. The Haugh unit was determined by the formula HU = 100 log (H + 7.57 - 1.7W0.37), where H is the height of the albumen (mm) and W is the weight of the egg (g). The height and diameter of the yolk were measured using a digital caliper. The yolk index was determined by comparing the height of the yolk to the diameter of the yolk. The yolk colour was determined by comparing the yolk colour to the colour scale on a yolk colour fan (Kurtini et al., 2011). The organoleptic qualities of salted eggs assessed were saltiness, sandiness, oiliness and coriander flavour. The organoleptic quality was determined through a hedonic quality test (SNI, 2006) with a rating scale: (1) not salty/sandy/oily/ flavoured; (3) moderately salty/sandy/oily/flavoured; and (5) very salty/sandy/oily/flavoured. The assessment was conducted by trained panelists.

Experimental Design and Statistical Analysis

This study is an experimental research with a completely randomized design consisting of five brine solution treatments. All data obtained were statistically analyzed using analysis of variance (ANOVA) and the Least Significant Difference (LSD) test at a 5% significance level. The data were analyzed using SPSS 23.

RESULTS AND DISCUSSION

Salt and Water Content

Table 1 shows that the salt content in T1, T2, T3 and T4 was significantly (P<0.05) lower compared to T0. This result is similar to the studies by Liu et al. (2023), Setyaji and Monica (2023) and Liu et al. (2022b), which found that KCl and CaCl2 can reduce salt content. The salt content in T1, T2, T3 and T4 did not differ significantly (P>0.05). This result differs from the statement by Liu et al. (2023) that substitution with CaCl2 results in much lower egg salt content compared to KCl. The difference in results could be due to differences in the type of eggs, salting method, substitution level, NaCl concentration and measurement methods used.

The addition of coriander (T3) did not significantly (P>0.05) affect the rate of water and sodium migration, so the salt content in T3 was not significantly different (P>0.05) from T1, nor was it different between T4 and T2. Rysova and Smidova (2021) stated that spices act as salt taste enhancers, which can reduce salt intake when preparing low-sodium foods.

The moisture content of the albumen and yolk in T1 and T3 did not differ significantly (P>0.05) from the control (Table 1). This result is similar to Liu et al. (2022b), indicating that KCl has properties similar to NaCl. Unlike T1 and T3, the moisture content in T2 and T4 was significantly (P<0.05) higher than in T0 as described by Liu et al. (2022b).

 

Table 1. Salt and moisture content of salted egg.

Variables	Treatment
	T0	T1	T2	T3	T4
Albumen salt (%)	14±1.41a	10±0.50b	9±1.15b	10±0.96b	10±0.00b
Albumen moisture (%)	82.68±0.89a	82.04±0.60a	85.41±1.34b	82.46±0.34a	84.07±1.86b
Yolk moisture (%)	28.4±3.44bc	24.59±3.78c	37.77±8.38a	29.02±2.98bc	33.36±6.25ab

 

Different superscripts on the same row indicate significant differences (P < 0.05).

T0: NaCl solution; T1: substitution by KCl; T2: substitution by CaCl2; T3: substitution by KCl + coriander; and T4: substitution by CaCl2 + coriander.

 

Table 2. Weight proportions of salted eggs.

Variables	Treatment
	T0	T1	T2	T3	T4
Albumen (g)	38.87±0.54ab	40.63±1.89a	37.34±1.55b	41.34±3.20a	35.92±1.01b
Yolk (g)	12.28±0.34b	12.30±0.08b	13.49±0.25a	12.42±0.61ab	12.40±0.42ab
Shell (g)	6.32±0.22	6.62±0.38	6.39±0.34	6.42±0.27	6.40±0.15
Albumen (%)	67.65±0.63a	67.98±0.64a	65.45±0.59b	68.58±0.92a	65.62±0.61b
Yolk (%)	21.38±0.63b	20.62±0.95b	23.65±0.60a	20.64±0.71b	22.65±0.57a
Shell (%)	10.84±0.35b	10.85±0.33b	10.86±0.31b	10.67±0.35b	11.56±0.21a

 

For statistical details and treatments, see Table 1.

 

Substitution with CaCl2 causes a change in osmotic pressure, altering the diffusion rate of salt ions, salt content and water migration in the eggs. Salt reduces the moisture content of salted eggs (Wibawanti et al., 2023). The relationship between salt content and moisture content is evident in T2 and T4, which have lower salt content, resulting in higher moisture content compared to T0, T1 and T3.

The moisture content in T1 did not differ significantly (P>0.05) from T3, meaning the addition of coriander did not affect the moisture content of salted eggs. Similarly, the moisture content in T2 did not differ significantly (P>0.05) from T4. This is because the hygroscopic coriander powder was separated from the soaking solution. This result is similar to Fadhlurrohman et al. (2021), which found that spices do not affect the moisture content of albumen and salted egg yolk.

Weight and Proportions of Egg

The weight and proportion of albumen, yolk and shell in T1 and T3 did not differ significantly (P>0.05) from the control. T2 and T4 had the lowest weight and proportion of albumen (P<0.05), but the weight and proportion of yolk in T2 were the highest (P<0.05). The shell weight in T1, T2, T3 and T4 did not differ significantly (P>0.05) from T0, but the shell proportion in T4 was significantly (P<0.05) higher compared to T0, T1, T2 and T3 (Table 2).

During salting, due to osmotic pressure, salt diffuses into the egg white, then water from the egg white slowly migrates into the yolk and water from the yolk flows into the egg white (Zheng et al., 2023) and then exits through the shell pores via evaporation. The migration of water and CO2 determines the egg weight, the weight of the egg contents and their proportions. The weight and proportion of egg components change during salting (Kaewmanee et al., 2009). These changes vary depending on the rate of osmotic diffusion, the type of egg, salt concentration, salting time and salting method. In this study, the salt and water migration in T1 was similar to that in T0. The presence of Ca2+ inhibits sodium diffusion into the egg (Alino, 2010), resulting in T2 albumen being in a condition where more water migrates out of the albumen than enters. In T4, tannins from coriander and Ca2+ from CaCl2 inhibit water migration in the shell, making the shell composition in T4 the highest among the treatments.

Physical Characteristics of Albumen

Table 3 shows that all treatments did not significantly differ (P>0.05) from the control in all physical characteristics’ parameters of albumen. This means that KCl and CaCl2 can partially replace NaCl and the addition of coriander does not affect the physical quality of the salted egg albumen. All treatments had high albumen pH values, which is due to the high concentration of NaCl in the brine solution. According to Xu et al. (2017), eggs salted in brine solutions with concentrations of 20% and 25% have higher albumen pH compared to eggs salted with low salt concentrations. The high concentration of brine causes a reduction in ovomucin levels, resulting in a high egg pH.

 

Table 3. Physical characteristics of salted egg albumen.

Variables	Treatments
	T0	T1	T2	T3	T4
pH	8.98±0.21	7.95±0.27	7.85±0.26	7.78±0.13	7.66±0.26
Diameter (mm)	68.87±4.15	61.81±4.18	65.34±2.84	63.58±6.48	64.46±5.53
Height (mm)	5.91±0.76	7.02±1.20	6.98±0.78	6.51±1.45	5.96±0.53
Index	0.08±0.02	0.11±0.02	0.10±0.02	0.11±0.02	0.10±0.02
Haght unit	73.67±9.42	82.06±7.01	83.26±5.11	79.24±9.68	76.53±2.70

 

For statistical details and treatments, see Table 1.

 

Table 4. Physical characteristics of salted egg yolk.

Variables	Treatments
	T0	T1	T2	T3	T4
Diameter (mm)	29.35±0.18b	29.19±0.83b	36.51±2.28a	28.96±1.65b	29.75±0.68b
Height (mm)	25.04±0.49a	23.43±0.85ab	15.87±2.79c	23.63±0.55ab	22.24±1.01b
Index	0.85±0.02a	0.80±0.03a	0.44±0.10c	0.82±0.04a	0.75±0.04b
Colour	13.83±0.19	14.08±0.57	13.75±0.32	14.17±0.19	13.58±0.5
pH	6.37±0.12a	6.49±0.12a	6.23±0.04b	6.39±0.05a	6.24±0.06b

 

Note: Different superscripts on the same row indicate significant differences (P<0.05).

T0: NaCl solution; T1: substitution by KCl; T2: substitution by CaCl2; T3: substitution by KCl + coriander; and T4: substitution by CaCl2 + coriander.

 

According to Li et al. (2022), during the salting process, the protein bonds and structure of albumen ovomucin weaken and at the same time, water slowly migrates from the yolk to the albumen, decreasing the viscosity of the albumen. This decrease in viscosity reduces the height, increases the diameter and lowers the index and haugh unit of the albumen. In this study, the partial substitution of NaCl with KCl, CaCl2 and the addition of coriander did not alter the viscosity of the albumen, so the height, diameter, index and haugh unit of the albumen did not differ from the control.

Physical Characteristics of Yolk

Table 4 shows that the pH of the yolk in T1 and T3 did not significantly differ (P>0.05) from T0. The pH of the yolk in T2 and T4 was significantly (P<0.05) lower than in the other treatments. T2 and T4 were in a condition where water migration into the yolk was greater than the water migration out, resulting in high water and carbonic acid content in the yolk and thus a lower pH. This result is similar to the findings of Liu et al. (2022b). The pH of the yolk in T1 did not significantly differ (P>0.05) from T3 and the pH of the yolk in T2 did not significantly differ (P>0.05) from T4. Coriander did not hinder the rate of diffusion or water migration in the albumen and yolk.

The pattern of water and sodium migration in the yolk of T2 and T4 also affected the viscosity of the yolk. The yolks in T2 and T4 became more fluid compared to the other treatments, thus significantly (P<0.05) having a larger diameter, smaller height and lower index compared to the other treatments. Liu et al. (2022b) stated that the yolk index value approaches 1 as the dehydration of the yolk increases. The higher the yolk index, the higher the ripeness of the yolk.

The yolk colour in T1, T2, T3 and T4 did not significantly differ (P>0.05) from T0. KCl and CaCl2 can be used as partial substitutes for NaCl based on yolk colour. The addition of coriander did not affect the yolk colour. This contrasts with the study by Bao et al. (2020), which found that partial substitution of NaCl with CaCl2 resulted in a lighter yolk colour compared to the control. Based on the yolk index value, T0, T1 and T2 had nearly perfect yolk ripeness levels. At that stage, the changes in salt content and water dehydration had only a minor impact on yolk colour, so the yolk colour appeared not to differ significantly from T2 and T4.

Organoleptic Characteristics

Partial substitution of NaCl with KCl and CaCl2 significantly (P<0.05) reduced the saltiness of the albumen and yolk. The reduction in saltiness in T2 and T4 was significantly (P<0.05) greater compared to T1 and T3. The saltiness of the albumen and yolk in T1 did not significantly differ (P>0.05) from T3, nor did T2 significantly differ from T4 (Table 5). The role of coriander as a salt taste enhancer (Rysova and Smidova, 2021) did not manifest because, to penetrate the egg, coriander must pass through the shell and shell membrane, resulting in a very small percentage that can enter.

 

Table 5. Organoleptic characteristics of salted egg.

Variables	Treatments
	T0	T1	T2	T3	T4
Albumen saltiness	3.71±0.67a	2.92±0.45b	2.08±1.03c	2.98±0.74b	1.75±0.62c
Yolk saltiness	2.13±0.27a	1.8±0.55b	1.44±0.41c	1.86±0.44b	1.45±0.29c
Sandiness	4.52±1.58a	4.54±1.34a	2.42±0.82c	4.38±1.17a	2.43±0.60c
Oily	3.59±1.51a	3.49±1.26a	1.97±1.31b	2.95±1.04a	1.54±0.75b
Flavour	1.11±0.20b	1.13±0.15b	1.02±0.28b	1.4±0.72a	1.07±0.15b

 

For statistical details and treatments, see Table 1.

 

T1 exhibited sandiness and oiliness that did not significantly differ (P<0.05) from the control. T2 had significantly (P<0.05) lower sandiness and oiliness compared to T2. This aligns with the findings of Liu et al. (2022b). Partial substitution of KCl (T1) and CaCl2 (T2, T4) did not affect the flavour of salted eggs. The salted eggs did not have the bitter taste of KCl or the chalky taste and smell of CaCl2. This result differs from the findings of Ariviani et al. (2017), who found that salted egg products using KCl substitution had lower organoleptic quality compared to the control. The cause of this difference could be due to the concentration of NaCl in the soaking solution and the incubation time used. Coriander combined with KCl (T3) in the brine solution significantly (P<0.05) enhanced the flavour of the salted eggs. This supports the statement by Ariviani et al. (2017) that the addition of coriander can improve the quality of salted eggs.

CONCLUSION

KCl and CaCl2 can partially substitute NaCl in the production of low-sodium salted chicken eggs. KCl is a better substitute for NaCl compared to CaCl2. In the production of salted eggs with high salt concentration, substitution with KCl results in salted egg quality similar to the control, except for significantly better salt content and saltiness. Coriander affects the physical characteristics of the yolk and the flavour of salted eggs. Combination KCl with coriander is beneficial for developing low-sodium salted chicken egg products with improved flavour quality variation.

ACKNOWLEDGEMENT

The authors thank the Dean of The Agriculture Faculty and the Rector of the University of Lampung for publication costs.

NOVELTY STATEMENT

Research on the combination of NaCl, KCl, CaCl2 and coriander in chicken eggs has never been carried out. It is hoped that this research can produce innovations in salted egg products that are low in sodium and have additional functional and taste benefits.

AUTHOR’S CONTRIBUTION

All the authors contributed to the manuscript. Dian Septinova designed the experiment and drafted the manuscript. Isnaeni Nurfianti and Denita Eptiana collected and tabulated the data. Khaira Nova and Riyanti critically revised and approved the manuscript.

Conflict of Interest

The authors declared that there is no conflict of interest.

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