ACCEPTABILITY OF HOMEMADE SALTED EGG WITH DIFFERENT DAYS OF BRINING

The study was conducted to determine the effects of different days of brining chicken eggs and overall acceptability of the product on May 10, 2019 at Mindanao State University General Santos City. A descriptive study was used to evaluate the acceptability of chicken eggs subjected to different days of brining. The salted eggs were presented to random respondents for rating, using score sheets. The score sheets were used to rate their perception of texture, color, aroma, saltiness and overall acceptability of the salted chicken eggs. The sensory perceptions were assigned with a scale of numerical value corresponding to their perceptions. The numerical values were tallied and used in evaluating the results of the study. In color, texture, and aroma the 35 days of brining solution got the highest rate among the two treatments. In saltiness evaluation showed that the 15 days of brining solution got the highest rating. Hence, the salted chicken eggs brined for 15 days is highly acceptable result compared to 25 days and 35 days of brining chicken eggs.