Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Autor:	Yunika Purwanti, Nurwati Nurwati, Muhamad Hasdar
Rok vydání:	2021
Předmět:	Taste food.ingredient biology Taste quality Chemistry Organoleptic Salting biology.organism_classification Quail food Yellow colour biology.animal Yolk embryonic structures General Earth and Planetary Sciences Food science Aroma General Environmental Science
Zdroj:	Bantara Journal of Animal Science. 3
ISSN:	2657-1587 2656-9701
DOI:	10.32585/bjas.v3i1.1327
Popis:	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 (p0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2183651fd3cf38f56b7c54529d0ddb11 https://doi.org/10.32585/bjas.v3i1.1327 Zobrazit plný text záznamu