POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Sta. Mesa, Manila
The effects of using two different types of salt
(iodized and rock) in salting chicken eggs
Paul Anthony Aguilar, Carl Mark Vincent Babasoro, Katherine Kaye Candido, Catherine Diaz,
Beatriz Evite, Melanie Ginete, Kristine Kyla Sabate, Shania Coline Regner, and Audrey Josh Ricalde
Bachelor of Science in Nutrition and Dietetics 2-1N
Fundamentals of Food Technology
JESSICA E. JASMIN, RND, LPT
Abstract
In order to determine the type of salt which gives more favorable results, chicken
eggs were immersed in brine solutions using two salt types: rock (control) and iodized
(experimental). Thirty (30) random students of the Polytechnic University of the
Philippines were given evaluation forms to compare the color, odor, taste, texture, and
saltiness of the two salted eggs. The results of the sensory evaluation concluded that the
eggs submerged in iodized salt produced eggs that were more favorable in terms of the
abovementioned attributes.
Keywords: salting, brine solution, rock salt, iodized salt
Introduction
Salting process has been used
since ancient times and it is used in
several food preservations. One example
of doing the salting process is eggs. The
practice of salting eggs has been a staple
in Asian consumers because it
emphasizes uniqueness of the flavor,
nutrient content, and higher sodium
concentration. (Lilan, et al., 2017) It is
also one of the processed foods that has a
longer shelf life because it preserves
sensory quality of the eggs, maintains
nutritional value, and avoids damages
from chemical or microorganisms’
attacks through the pores of the egg.
(Ariviani, Fitriasih, & Ishartani, 2017)
Salting process impacts the
characteristics and properties of eggs,
especially the effect of saltiness after
cooking. This includes removal of
moisture to the eggs, decrease of
viscosity and whipping capacity, and
change of appearance in terms of color
and texture. This process can be done in
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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
several methods: (1) the soaking process
using saline mixture, which is considered
as a traditional process, (2) the coating
process using paste-like soil mixture,
resulting to producing faster and more
convenient results on the production of
salted egg, and (3) sequential salting at
two concentrations of salt liquids, which
is considered as an immersion method,
because it not only resolves uneven
distribution of salt content to the yolk
and white but also it lowers the final
NaCl content. (Ligen, et al., 2018)
Although salted eggs have
enough higher nutrient content, there is
a chance that salt will consume in a
higher amount. The increase of salt
content would trigger diseases such as
hypertension and stroke risk. (Ariviani,
et.al., 2017)
Researchers
have
already
gathering studies about how it will affect
the changes of salting eggs physically
and chemically, especially with the
emphasis on the rate of salt usage. One
study showed using the immersion
method in producing salted eggs with
low NaCl concentration, and to focus the
effect of the process parameters on NaCl
content in egg white and oil content in
egg yolk. (Ligen, et al., 2018) In a similar
study, researchers also aimed this using
coating method, in which it results to
increase of total phenolic content and
antioxidant activity. (Novia, Melia, &
Juliyarsi, 2019)
In this experiment, the study used
chicken eggs and was divided into two
batches, whereas each batch used
different types of salt: iodized and rock
salt. Iodized salt is considered as a
common preservative because it is
inexpensive
and
non-toxic.
(Helmenstine, 2019) Using iodized salt in
salting process would result to the
lowering of risk in iodine deficiency.
(Link, 2018) Rock salt, however, is
different from other types of salt. This
type of salt has a stronger flavor and
more overwhelming when using it
during the salting process than others. (6
Different Types of Salt & How to Use
Rock Salt for Cooking, 2017).
Therefore, this study investigates
the effects and its differences of using
two different types of salt (iodized and
rock salt) in salting the chicken eggs in
terms of flavor, appearance, texture, and
saltiness, as well as how lowering of salt
content would become effective in
performing salting of the eggs using
soaking process.
Methodology
The materials used were fresh
chicken eggs , water, and two salt types:
iodized and rock. The eggs were cleaned
with tap water and checked if any cracks
were present. Iodized and rock salt were
measured at 500 grams each and a 2-liter
water was poured on a stock pot. The
two salt types were diluted in the water
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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
and brought to a boil. Wait for the brine
to cool down and transfer it to a
container and measure its salinity. The
iodized salt solution had 80% salinity
while the rock salt solution had 85%
salinity. The eggs were submerged in the
brine solution and stored for a week at
room temperature. After the soaking
process, the eggs were boiled.
Ingredient
Quantity
Fresh Chicken Eggs
15 pcs
Iodized Salt
500 grams
Rock Salt
500 grams
Water
2 liters
Table 1. The ingredients used with their
quantities
Results and Discussion
Control No.
301
group. The eggs with control number 101
was immersed in iodized solution while
the eggs with control number 301 in rock
salt. Thirty (30) random students of the
Polytechnic University of the Philippines
were given evaluation forms to compare
the color, odor, taste, texture, and
saltiness of the two salted eggs.
Table 2 shows the summarized
data of both eggs. 301 and 101 almost
had the same overall acceptability rating
after garnering only 0.15 difference.
Color
The assesors gave high ratings to
both groups. This means that in terms of
color, both salted eggs had similar
appearance which is favorable to the
evaluators.
Odor
101
Attributes
Egg Egg Egg Egg
white yolk white yolk
Color
8.0
7.9
8.1
8.0
Odor
7.7
7.9
8.0
8.0
Taste
7.9
8.0
8.0
8.1
Texture
7.6
7.8
7.7
7.8
Saltiness
6.8
7.2
7.2
7.4
Overall
7.6 7.76 7.8 7.86
Acceptability
7.68
7.83
Table 2. Summarized data of the
participants’ sensory evaluation
This chapter presents the results
and analysis of the evaluation of salted
chicken eggs immersed in brine solution
using iodized salt as the experimental
group while rock salt as the control
The odor of the eggs with control
number 101 is more favorable to the
evaluators as it garnered a higher grade
as compared to the eggs with control
number 301.
Taste
Eggs of the experimental group
tasted better as it received an average
rating of 8.05 compared to 7.95 of the
control group.
Texture
The texture of both salted eggs
received a satisfactory rating but the
experimental group, the egg soaked in
iodized salt, yielded a higher score.
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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
Saltiness
References
In terms of saltiness, the
experimental group still scored higher
than the control group which means that
majority of the evaluators preferred the
eggs with control number 101 more.
6 Different Types of Salt & How to Use Rock Salt for
Cooking. (2017, January 13). Retrieved February 18,
2020, from Grow Fit: https://blog.getgrowfit.com/6different-types-salt-use-rock-salt-cooking/
Conclusion
Salt in foods give desirable texture
and flavor however, some salts are more
beneficial than others as it provide more
appealing
and
favorable
results.
According to a study on the effects of
salting treatment on the physicochemical
properties, textural properties, and
microstructures of duck eggs, the effects
of salting on the abovementioned
properties of duck eggs vary with the salt
concentration in the brine solution to a
certain extent. Iodized salt contains lesser
amount of sodium chloride compared
with rock salt which contains about 90 to
98%. Using iodized salt is more beneficial
not only on the resulting characteristics
or quality of food, but also on the
nutrient content as it contains iodine,
which is an important mineral for the
body's metabolism and many other
important functions. Therefore, the use
of iodized salt in egg salting is more
advisable for it produces products which
are more favorable in terms of color,
odor, taste, texture, and saltiness.
Ariviani, S., Fitriasih, N., & Ishartani, D. (2017).
Development of low sodium salted eggs and its
antioxidant potential. Indonesian Journal of Nutrition and
Dietetics, 5(2), 51-59. doi:http://dx.doi.org/10.21927/
ijnd.2017.5(2).51-59
Helmenstine, A. (2019, September 8). How Does Salt
Preserve
Food?
Retrieved
from
ThoughtCo:
https://www.thoughtco.com/ why-does-salt-workas-preservative-607428
Ligen, Z., Yun, Z., Jing, Q., Liping, W., Junbo, L., &
Huiyan, J. (2018). Optimization of Process Parameters
in Two-Stage Brining of Salted Eggs with Low NaCl
Content. International Journal of Food Engineering, 4(3).
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Lilan, X., Yan, Z., Mingsheng, X., Yao, Y., Xuliang, N.,
Huaying, D., & Yong-gang, T. (2017, August 10).
Effects of salting treatment on the physicochemical
properties, textural properties, and microstructures of
duck eggs. (A. Yildirim, Ed.) PLoS ONE, 12(8).
doi:10.1371/journal.pone.0182912
Link, R. (2018, March 11). Should You Use Iodized Salt?
Retrieved February 18, 2020, from Healthline:
https://www.healthline.com /nutrition/iodized-salt
Novia, D., Melia, S., & Juliyarsi, I. (2019, March 15).
Coating Optimization Using Ashes and Salt for the
Evaluation of Mineral Characteristics and Sensory Test
Results of Salted Eggs. International Journal of Poultry
Science, 18, 159-167. doi:10.3923/ijps .2019.159.167
Xu, L., Zhao, Y., Xu, M., Yao, Y., Nie, X., Du, H., & Tu,
Y.-G. (2017). Effects of salting treatment on the
physicochemical properties, textural properties, and
microstructures of duck eggs. Plos One, 12(8). doi:
10.1371/journal.pone.0182912
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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.