The Quality Changes of Soil - Coating Salted Eggs Substituting Sodium Chloride with Potassium Chloride during Storage
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Abstract
The high intake of sodium chloride has associated with a number of diseases including hypertension and other cardiovascular diseases. Pickle products, and in particular salted egg, are a major source of salt in the diet. Therefore, the reduction in the level of salt in salted egg would have a major impact on consumer health. This research aimed to study the quality changes of soil – coating salted eggs substituting sodium chloride (NaCl) with potassium chloride (KCl) at the level of 0%, 25%, 50%, 75% and 100% during storage for 4 weeks. The results showed that color for lightness (L*), and yellowness of egg yolk increased depending on the increasing of KCl level. The salted egg yolks containing higher content of KCl exhibited lower values of hardening ratio and did not turn into a complete elastic gel leading to a decrease of egg yolk hardness. In contrast, hardness of cooked - salted white egg increased with the increasing of KCl level. The suitable formula is to use 50% NaCl or 50% KCl. This salted egg had the highest acceptable sensory scores for color, aroma, saltiness, overall taste and overall acceptance which did not significantly differ from the control samples (0% KCl) (p>0.05). The content of Na+ obtained from Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) of the sample was 711.5 mg/100g, a reduction of 2.3-fold when compared with the control sample which can be calculated as one-third of the recommended maximum daily intake while the K+ content was 891.80 mg/100g, an increasing of 6.7-fold when compared with the control sample.
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