EFFECTS OF SALTING TREATMENT OF

CHICKEN EGGS

Jascha C. Escalante

Bachelor Agricultural Technology

Ma’am Cyril Diana Cantoria Judin
April, 2020
INTRODUCTION

Salted eggs, which are a traditional Chinese egg product are favored by consumers and have become
very popular on other Asian countries especially in the Philippines’ due to its unique flavour, attractive
taste and also rich in nutrients content. Salted egg yolks are widely used as a material for special cuisine
or as a filling for different dishes and also can be eaten without rice.

The production of salted eggs typically requires the treatment fresh duck eggs with a high salt
concentration to the development of unique, fresh, fine, tender, loose and oily texture of salted eggs. 1.)
The salting process gives the eggs various outstanding features, but a large amount of salt is also
introduced into the eggs, for instance the salt content in the egg whites can reach 7%-10% after salting.
2.) Excessive sodium intake from a long term high-salt, diet can cause an imbalance in the sodium to
potassium ratio and can cause diseases 3.) As a major egg product, salted eggs are bound to become an
important research subject for reducing salt consumption. 4.) Improve the processing technology for low
salt egg products.

OBJECTIVITY

To identify which of the three treatments (lemon grass, guyabano, and guava leaves best in texture
and appearance.

METHODOLOGY

 Materials needed.
o Salt
o Pail
o Caldron
o Cloth cover

Procedure:
1. Mix together the 3 liters of water into the 1 1/2 salt.

2. Put the eggs into the pail with salty water.

3. Soak the eggs for 2 weeks.

4. Cover the pail and keep it into the low temperature.

5. Rotate the eggs every 12 hours.

6. About 2 weeks Cook an egg within 10 minutes.

ANIMAL SCIENCE

Procedure:
1. Salt and water

Treatment

• Guava leaves

• Lemon grass

• Guyabano leaves

2. 3 liters of water

3. 1 1/2 kg of salt

 Take note:
o Rotate egg every 12 hours
o Boiled the eggs for 10 minutes

 Evaluation:
o Taste
o Appearance
o Texture
o Flavor

 Starting days
o March 3 – 16
RESULTS AND DISCUSSION

Excellent Very Good Good Poor

T1: Lemon Grass ✔
T2:Guyabano ✔
Leaves
T3: Guava Leaves ✔

CONCLUSION

Salting can substantially change the physicochemical properties, textural properties and
microstructures of eggs, resulting in a series of unique qualities. The changes in the egg whites and egg
yolks of egg during the experiment involve different process. Based in our experiment there are
differences in terms of using lemon grass, guyabano and guava leaves in treating the eggs each
treatment there are different changes in texture and appearance and among the treatments the best
result for me was using the lemon grass.

2. Standard Classification of Chicken

Class Common Breed Classification Types of Lamb Origin

A. American 1. Java meat and egg Single United States
2. Dominique meat and egg Single United States
3. Jersey Giant meat/ egg Single United States
4. Lamona egg/meat Single or Rose United States
B. Asiatic 1. Brahma meat/egg Pea United States
2. Sumatra egg Pea Indonesia
3.Croad meat/egg Pea Lamb Longson of China
Longschan meat Single Indonesia
4. Ayam Cermani
C. English 1. Cornish meat Pea Cornwall
2. Dorking meat/egg Single United States

REFERENCE

Jiangxi Agricultural University