Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Abstract

Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

Studi Perbandingan Kualitas Organoleptik Telur Puyuh Yang Diasinkan Dengan Pasta Dan Direbus Dengan Larutan Garam

“…Proses ini membutuhkan pengaturan garam yang tepat agar telur tidak terlalu asin atau basah (Hasdar et al, 2021). elur asin puyuh dapat bertahan lebih lama daripada telur puyuh segar karena proses pengasinan menghambat pertumbuhan mikroba.…”

Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin

“…Producers of quail eggs in Benin lose more than 1,688,740 eggs/year, a loss rate of 13.06% [ 2 ]. Eggs kept for more than two weeks in an open space lose their quality through breakage or cracks and the infestation of microorganisms within them [ 3 ]. According to the Institut Français d'Eveil Sanitaire (InAS), the pathogenic microorganisms responsible for Collective Foodborne Toxi-Infections (CFTI), for which eggs and egg products are compromised, are Salmonella (85.9%), Staphylococcus aureus (7%), Clostridium perfringens (2.3%), and other agents (4.4%) [ 4 ].…”

“…To limit the risks of damage and contamination related to the fragility of their shells, several studies have been conducted to make concrete proposals to boost the practice of conservation of quail eggs. Hasdar et al [ 3 ] revealed that quail eggs can be preserved by boiling them in water containing salt at a concentration of 30%. This technique does not guarantee a long shelf life of reusable quail eggs as an ingredient.…”