Abstract
This study demonstrates a novel concept of salted yolk processing using fresh duck egg yolk. Salted yolks are produced to comply with good agricultural practice and allow better traceability of the raw materials. This methodology also prevents the curing of albumin as in the normal whole-egg brining protocol, and the spare egg whites can be used as raw material for other food products. This new brining process accelerated the curing time from 4 weeks to 4 days. The brining solution was a mixture of sodium chloride and maltodextrin. The sensory results suggested that this novel separated yolk brining process generated salted yolks of similar quality to those using the traditional shell egg brining protocol.