Effect of Liquid and Solid Salting Methods on the Organoleptic Characteristics of Traditional Salted Eggs

Abstract

This study aimed to evaluate the effect of solid and liquid salting methods on the organoleptic characteristics of traditional salted eggs. The research employed an experimental method using different salt concentrations in both salting media. The solid salting method utilized mixtures of salt and ash at ratios of 1:3, 1:4, and 1:5, while the liquid salting method used salt-water ratios of 1:0.5, 1:0.4, and 1:0.3 supplemented with garlic and chili peppers as natural flavoring agents. Duck eggs were cured for 7 days at room temperature and subsequently boiled before organoleptic evaluation. Sensory analysis was conducted based on color, aroma, taste, texture, and overall acceptance. The results showed that both salting methods significantly affected the sensory quality of salted eggs. In the solid salting treatment, the 1:3 salt-to-ash ratio produced the best characteristics, including bright orange yolk color, firm texture, balanced salty taste, and desirable aroma. Meanwhile, in the liquid salting treatment, the 1:0.5 salt-to-water ratio was the most preferred by panelists due to its attractive orange yolk color, balanced saltiness, soft texture, and pleasant spicy aroma derived from garlic and chili peppers. Higher salt concentrations promoted better osmotic dehydration, protein denaturation, and yolk texture formation, resulting in improved organoleptic quality. In conclusion, both solid and liquid salting methods effectively produced salted eggs with acceptable sensory properties; however, salt concentration and salting media played important roles in determining product quality. Optimization of salting conditions is therefore essential for producing traditional salted eggs with superior organoleptic characteristics and higher consumer acceptance.