The fat content and the preferences of salted duck egg enriched with black and white pepper

Abstract

Abstract This study was aimed to determine the fat content and the preferences of salted duck egg enriched with black and white pepper. The experimental was designed as completely randomized design with 2 factors. First factor was concentration of black and white pepper (10%, 15% and 20%), while the second factor was length of salting period which are 7 and 10 days. Fat content was determined by Soxhlet extraction method, and the product preferences was determined by using hedonic scale test. The preference test was done at white egg and yolk color, taste of saltiness, aroma and gritty texture. Results showed that, fat content of salted duck egg with pepper addition tend to decrease along with the duration of immersion. According to the preferences test, salted duck egg at 20% black and white pepper were mostly preferred at 10 and 7 days salting period, respectively.