ACCEPTABILITY OF SALTED EGGS FROM DIFFERENT POULTRY SPECIES

A descriptive method of research was used in the study to determine the acceptability of salted eggs from different poultry species. T1- Muscovy duck eggs, T2- Mallard duck eggs, T3-Native chicken eggs, T4- commercial chicken eggs had served as the treatments of the study. The panel of evaluators who were tasked to determine the quality and acceptability of the products were made up of the faculty, staff and students of the College of Agriculture, Mindanao State University-fatima Campus, General Santos City who were present during the time of evaluation on January 18,2018. Using sensory perceptions to rate the saltiness, aroma, oiliness, overall acceptability. The saltiness, aroma, oiliness, overall acceptability were affected positively by type of eggs used in making salted eggs. The result may imply that any of the four eggs can be used in making salted eggs. However, the most acceptable as salted eggs are those from mallard duck eggs.