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Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

✍ Scribed by Thammarat Kaewmanee; Soottawat Benjakul; Wonnop Visessanguan

Book ID
111406717
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
718 KB
Volume
76
Category
Article
ISSN
0022-1147

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Effect of salting processes on chemical
Effect of salting processes on chemical composition, textural properties and microstructure of duck egg
✍ Thammarat Kaewmanee; Soottawat Benjakul; Wonnop Visessanguan 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 341 KB 👁 1 views

## Abstract **BACKGROUND:** Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk