Abstract: In the present study, the effect of cook temperature (100, 105, 110, 115 ℃) or cook time (30, 60, 90, 120 min) on the release rate of egg products, and the effect of starch type (potato starch, sweet potato starch, corn starch) or addition amount (1%, 2%, 3%) on gel strength of salted eggs white were studied by single factor experiments. Besides, cook temperature, cook time, starch type and addition amount were selected as factors to explore processing technologies, which would improve the properties of salted egg white by orthogonal test based on sensory evaluation. It was shown that under proper cook temperature (110 ℃) and cook time (90 min), ideal release rate of egg products could be achieved. With the same addition amount, the gel strength of products by adding corn starch was the highest. But, the gel strength of products by addition 1% potato starch was comparable to that of fresh egg white, which showed no significant difference. Among all the factors, cook temperature showed the highest influence on the quality of egg product in the orthogonal test. The theoretical ideal technology was as follows: cook temperature of 115 ℃, cook time of 120 min, addition of 3% potato starch.

Key words: duck egg, salted egg white, release rate, gel strength, processing technology