Development of processed soil for salted egg processing
1995
Sauwapa Yuwawutto
Soil was used in this study collected from three locations in Kasetsart University and analyzed for physical and chemical properties. Soil from the area behind the faculty of Education was selected for this study since its properties were closed to termite mound. It had high sodium and chloride content and low iron content. The effect of 4 factors; salt content, water content, ash content in the coating mixture and aging time of mixture before egg coating were studied. The results showed that exclusively the amount of salt had significant effect on salted egg attribute. Hence, two types of salt; solar salt and rock salt at the level of 40 45 and 50 percent were chosen to be studied. It was found that the optimum formulation was composed of 60 percent clays and 40 percent solar salts. Thirty two point four ml of water per 100 g of processed soil should be added to make the suitable soil for coating. The salted eggs were obtained 25 days after coating. The changes of egg attribute during egg coating, from egg to salted egg, were the egg albumin changed from white to translucent white with tender texture and the yolk changed its colour to deeper orange colour, its texture became firmer and its appearance became oily. When the producers were asked to use this soil as recommended in the manual, most producers found it convenience for use and rated the salted eggs as highly acceptable. The target consumers also evaluated the salted eggs as highly acceptable.
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Эту запись предоставил Kasetsart University