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We aimed to develop a process for making salted duck eggs using recycled mustard pickle brine. Saturated brine was generated from mustard pickle salt (experimental) or solar salt (control). Mustard pickled egg (MPE) weight slightly decreased and salted egg (SE) weight slightly increased following pickling. For MPE and SE egg yolk (MPEY/SEY), yolk index, NaCl content, total solids, and hardness significantly increased ( p &lt;  0.05) during the pickling period, with significantly greater increases ( p &lt;  0.05) in yolk index and NaCl content at 28 days for MPEY vs. SEY. MPE and SE egg white (MPEW/SEW) parameters, including albumen index, moisture, pH value, G′, G” and η, decreased significantly ( p &lt;  0.05), whereas NaCl content, total solids, and tan δ increased significantly ( p &lt;  0.05). Our results showed that mustard pickle brine could be applied in making salted duck eggs, thereby decreasing the disposal of excess brine from food production.

Use of Recycled Mustard Pickle Brine in the Production of Salted Duck Eggs