Saltiness reduction in salted egg yolk production with salt and maltodextrin

Abstract

This study demonstrates a new concept of salted yolks processing using only the yolk directly, with the egg white portion being further utilized. This salting process accelerated the salting time from 4 weeks for whole egg pickling to only 5 days. The results showed that the increasing of amount of salt and maltodextrin in the salt solution (20 and 26% of salt, 10 and 20% of maltodextrin) and salting time (0-5 days), resulting in a decrease in the moisture content of the yolk as well as the increase in the amount of salt and fat content in salted yolk. These caused a lower in brightness (L*) and a yellow index (b*), while a higher red index (p<0.05) of salted yolk. Moreover, salted yolk has higher hardness, cohesiveness, gumminess and chewiness, while showed lower adhesiveness and springiness which the increasing of salt solution concentration and salting time (p<0.05). Pickling of egg yolks directly in a solution of 20% of sodium chloride mixed with 20% of maltodextrin resulted in the lowest salt content. The comparison of the chemical and physical quality for salted egg yolks, this new separted yolk salting generated salted yolks of similar quality to those of commercial salted egg yolks which was produced using the traditional egg-shell method but lower in salt content (p<0.05). Thus, this novel salting process can be a guideline for the development of an efficient low-salt egg yolk production method.