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 nutritional value, and avoids damages

from chemical or microorganisms’
Salting process has been used attacks through the pores of the egg.
since ancient times and it is used in (Ariviani, Fitriasih, & Ishartani, 2017)
several food preservations. One example Salting process impacts the
of doing the salting process is eggs. The characteristics and properties of eggs,
practice of salting eggs has been a staple especially the effect of saltiness after
in Asian consumers because it cooking. This includes removal of
emphasizes uniqueness of the flavor, moisture to the eggs, decrease of
nutrient content, and higher sodium viscosity and whipping capacity, and
concentration. (Lilan, et al., 2017) It is change of appearance in terms of color
also one of the processed foods that has and texture. This process can be done in
a longer shelf life because it preserves several methods: (1) the soaking process
sensory quality of the eggs, maintains using saline mixture, which is

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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
considered as a traditional process, (2) two batches, whereas each batch used
the coating process using paste-like soil different types of salt: iodized and rock
mixture, resulting to producing faster salt. Iodized salt is considered as a
and more convenient results on the common preservative because it is
production of salted egg, and (3) inexpensive and non-toxic.
sequential salting at two concentrations (Helmenstine, 2019) Using iodized salt
of salt liquids, which is considered as an in salting process would result to the
immersion method, because it not only lowering of risk in iodine deficiency.
resolves uneven distribution of salt (Link, 2018) Rock salt, however, is
content to the yolk and white but also it different from other types of salt. This
lowers the final NaCl content. (Ligen, et type of salt has a stronger flavor and
al., 2018) more overwhelming when using it
Although salted eggs have during the salting process than others.
enough higher nutrient content, there is (6 Different Types of Salt & How to Use
a chance that salt will consume in a Rock Salt for Cooking, 2017).
higher amount. The increase of salt Therefore, this study investigates
content would trigger diseases such as the effects and its differences of using
hypertension and stroke risk. (Ariviani, two different types of salt (iodized and
et.al., 2017) rock salt) in salting the chicken eggs in
Researchers have already terms of flavor, appearance, texture, and
gathering studies about how it will saltiness, as well as how lowering of salt
affect the changes of salting eggs content would become effective in
physically and chemically, especially performing salting of the eggs using
with the emphasis on the rate of salt soaking process.
usage. One study showed using the
immersion method in producing salted Methodology
eggs with low NaCl concentration, and
to focus the effect of the process The materials used were fresh
parameters on NaCl content in egg chicken eggs , water, and two salt types:
white and oil content in egg yolk. iodized and rock. The eggs were cleaned
(Ligen, et al., 2018) In a similar study, with tap water and checked if any
researchers also aimed this using cracks were present. Iodized and rock
coating method, in which it results to salt were measured at 500 grams each
increase of total phenolic content and and a 2-liter water was poured on a
antioxidant activity. (Novia, Melia, & stock pot. The two salt types were
Juliyarsi, 2019) diluted in the water and brought to a
In this experiment, the study boil. Wait for the brine to cool down and
used chicken eggs and was divided into transfer it to a container and measure its

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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
salinity. The iodized salt solution had yolks have orange to reddish color and
80% salinity while the rock salt solution sandiness
had 85% salinity. The eggs were texture, dry (not juicy), no fi shy odor,
and oily on the
submerged in the brine solution and edge of egg yolks. Characteristics of
stored for a week at room temperature. egg yolk is a
After the soaking process, the eggs were major factor determining consumer
boiled. acceptance and
market demand (4, 5, 6)
The quality of salted eggs other than
Ingredient Quantity affected
Fresh Chicken Eggs 15 pcs by shelf life is also infl uenced by the
Iodized Salt 500 grams sensory quality
Rock Salt 500 grams which includes taste, aroma, and the
egg yolk color
Water 2 liters
and texture. The characteristics of a
Table 1. The ingredients used with their high quality
quantities salted egg are had enough salty
taste, the egg
yolks have orange to reddish color and
Results and Discussion sandiness
texture, dry (not juicy), no fi shy odor,
Control No. 301 101 and oily on the
Attributes Egg Egg Egg Egg edge of egg yolks. Characteristics of
white yolk white yolk egg yolk is a
Color 8.0 7.9 8.1 8.0 major factor determining consumer
Odor 7.7 7.9 8.0 8.0 acceptance and
Taste 7.9 8.0 8.0 8.1 market demand (4, 5, 6)
Texture 7.6 7.8 7.7 7.8 he quality of salted eggs other than
Saltiness 6.8 7.2 7.2 7.4 affected
Overall 7.6 7.76 7.8 7.86 by shelf life is also infl uenced by the
Acceptability 7.68 7.83 sensory quality
Table 2. Summarized data of the which includes taste, aroma, and the
participants’ sensory evaluation egg yolk color
and texture. The characteristics of a
The quality of salted eggs other than high quality
affected salted egg are had enough salty
by shelf life is also infl uenced by the taste, the egg
sensory quality yolks have orange to reddish color and
which includes taste, aroma, and the sandiness
egg yolk color texture, dry (not juicy), no fi shy odor,
and texture. The characteristics of a and oily on the
high quality edge of egg yolks. Characteristics of
salted egg are had enough salty egg yolk is a
taste, the egg major factor determining consumer
acceptance and

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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
market demand (4, 5, 6 Texture
The texture of both salted eggs
This chapter presents the results received a satisfactory rating but the
and analysis of the evaluation of salted experimental group, the egg soaked in
chicken eggs immersed in brine solution iodized salt, yielded a higher score.
using iodized salt as the experimental
group while rock salt as the control Saltiness
group. The eggs with control number In terms of saltiness, the
101 was immersed in iodized solution experimental group still scored higher
while the eggs with control number 301 than the control group which means
in rock salt. Thirty (30) random students that majority of the evaluators preferred
of the Polytechnic University of the the eggs with control number 101 more.
Philippines were given evaluation forms
to compare the color, odor, taste,
texture, and saltiness of the two salted Conclusion
eggs.
Salt in foods give desirable
Table 2 shows the summarized
texture and flavor however, some salts
data of both eggs. 301 and 101 almost
are more beneficial than others as it
had the same overall acceptability rating
after garnering only 0.15 difference. provide more appealing and favorable
results. According to a study on the
Color effects of salting treatment on the
The assesors gave high ratings to physicochemical properties, textural
both groups. This means that in terms of properties, and microstructures of duck
color, both salted eggs had similar eggs, the effects of salting on the
appearance which is favorable to the abovementioned properties of duck
evaluators. eggs vary with the salt concentration in
Odor the brine solution to a certain extent.
Iodized salt contains lesser amount of
The odor of the eggs with control sodium chloride compared with rock
number 101 is more favorable to the salt which contains about 90 to 98%.
evaluators as it garnered a higher grade Using iodized salt is more beneficial not
as compared to the eggs with control
only on the resulting characteristics or
number 301.
quality of food, but also on the nutrient
Taste content as it contains iodine, which is an
important mineral for the body's
Eggs of the experimental group
tasted better as it received an average metabolism and many other important
rating of 8.05 compared to 7.95 of the functions. Therefore, the use of iodized
control group. salt in egg salting is more advisable for

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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.
it produces products which are more References
favorable in terms of color, odor, taste,
texture, and saltiness.
6 Different Types of Salt & How to Use Rock Salt for Cooking. (2017, January 13). Retrieved February 18, 2020, from Grow
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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-work-as-preservative-607428

Ligen, Z., Yun, Z., Jing, Q., Liping, W., Junbo, L., & Huiyan, J. (2018). Optimization of Process Parameters in Two-
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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
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The effects of using two different types of salt (iodized and rock) in salting chicken eggs. February 2020.