PHYSICOCHEMICAL PROPERTIES OF SALTED PICKLED YOLKS FROM DUCK AND CHICKEN EGGS

Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicke n egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 2 8-days; 35 days were required for the salted chicken egg yolk to achie ve the same hardening. Moisture content of egg yolk affected the quant ity of extracted lipid, an index of oil exudation, The moisture conten t of duck egg yolk was 19%, and the extracted lipid was 30%, But less than 4% lipid was extracted when moisture content was >27.5%. Under sc anning electron microscopy, yolk spheres dominated the yolk structure probably responsible for the gritty texture.