The Characteristics of Salted Chicken and Duck Egg by Using Traditional Roasting

Abstract

Salted egg is one of a traditional egg product that is usually using soil paste containing salt for coating. Further processing of fresh salted egg can be done by traditional method using roasting in heated sand medium. The purpose of this study were to study the effect of roasting and cooking on the characteristics of salted duck and chicken egg. Eggs were coated by a clay paste containing salt for 10 d, and then divided into two groups: 1) roasting group and 2) cooking group. After roasting or cooking, the eggs were analyzed the moisture and salt contents and also the total count of bacteria during storage at room temperature for 0; 7; 14 and 21 d. The data was analyzed statistically by ANOVA. The results showed that there were no signi cant differences in moisture content of yolk in roasted and cooked salted duck egg, but the moisture content of yolk in roasted chicken egg was lower than salted cooked egg. The moisture content in egg white of roasted was lower than cooked salted egg. During storage, moisture content of yolk in salted egg was increased, but moisture content of egg white was decreased. The salt content in roasted salted chicken egg was higher than cooked salted egg. The salt content of egg white at 21 d storage was higher than 0 d of storage.Total count of bacteria in roasted salted duck and chicken egg were lower than cooked salted egg. There were no signi cant differences in total count of bacteria in duck or chicken salted egg in 0 and 7 d of storage. However, after 7 d of storage the total count in salted egg was increased signi cantly. In conclusion, the salted egg by traditional roasting was recommended for processing method with shelf life for 7 day at room temperature.