Discipline: Veterinary Medicine
This study aimed to determine and compare, based on sensory characteristics, the shelf life of salted eggs cured using heat-treated clay in the salting medium. The experiment involved curing the duck eggs with four modified salting media. Treatment 1 used saturated salt solution, treatment 2 utilized ordinary / untreated clay while treatments 3 and 4 used pan-heated clay and autoclaved clay in the salting medium, respectively.
The sensory characteristics of the samples were evaluated by a 12-member trained panel. The sensory evaluation, replicated three times, was conducted two weeks after cooking and every two weeks thereafter. Results were statistically analyzed using Friedman two-way analysis of variance. Treating the clay with heat before incorporation with salt as the salting medium extended the shelf life of the salted eggs up to eight weeks, with best sensory characteristics on the sixth week. Eggs cured in brine solution (Treatment 1) could be stored in ordinary room condition up to four weeks. Eggs cured in clay and salt and in heat treated clay and salt mixture (Treatments 2 and 3) could be stored up to eight weeks, with the highest sensory acceptability at six weeks, respectively. Those on treatment 4 (autoclaved clay and salt) satisfactorily lasted up to eight weeks storage under ordinary room condition.