Abstract: Salted eggs are important egg products in our country. Sodium chloride (NaCl) is an essential component in the manufacturing of salted eggs, and can improve the structure and texture of eggs and special flavor formation. In this study, potassium chloride (KCl) was added at ratios of 5%, 6.5%, 8.5% and 12.5% as a partial substitute for NaCl to process salted duck eggs and 25% saturated NaCl immersion was used as the blank. Using this mixed method, the amount of salt addition was directly reduced, and partial substitution with KCl could improve the salting process. In addition, the oil release rate of egg yolk, the water contents of egg white and yolk, and the NaCl content, texture, structure, color parameters and microstructure of whole salted eggs were determined and the sensory quality of salted eggs was comprehensively evaluated. The results indicated that 6.5% sodium chloride was the best addition. The NaCl content in egg white protein was decreased from 54.4 to 40.1 mg/g with a range of 26.29%. Sensory evaluation revealed that potassium ions at excess concentrations could result in bitter taste. However, partial substitution of NaCl with KCl did not affect egg texture and the oil release rate and loose sand-like mouthfeel of egg yolk. Therefore, this method is feasible for reducing sodium content.

Key words: duck egg, low salt salting, potassium chloride, different substitution amounts