期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：454
期号：1
DOI：10.1088/1755-1315/454/1/012115
语种：English
出版社：IOP Publishing
摘要：This research was aimed to find out the quality of frozen salted egg yolk, which was being salting using various media. This research used a completely randomized design (CRD) with 2 factors, i.e. salting media (M): (salt solution; mixture of rice husk ash, salt and water; mixture of red bricks powder, salt and water; mixture of red bricks powder, rice husk ash, salt, water and 5 % of tea) and salting time (L):(15 days; 20 days: 25 days). The results show that the differences in salting media had a very significant different effect on NaCl and general acceptance. The length of salting gave a very significant different effect on protein content, fat content, NaCl and general acceptance. Moreover, the interaction between the differences in salting media and salting time had a, vei^- significant effect NaCl le\-el. It was found that saline solution media with salting time of 25 days produced the best frozen salted egg yolk.
