Salted eggs are a typical non-fermented and salted food, and duck eggs are often used as raw material in salted egg processing to ensure the product has excellent flavor. Currently, salted eggs with better quality can be produced through saline brining, which has the added advantage of convenient operation. In order to improve the efficiency of salting and shorten the production time, food scientists have investigated various techniques for salting eggs through improving the efficiency of diffusing ions into food materials. In this manuscript, a salting process for duck eggs, under the influence of an induced alternating electrical field combined with a rotating magnetic field, was investigated at room temperature. Additionally, the commercial quality factors, such as salt content and oil exudation, were also analyzed. The rationale is that the random movement of ions is affected by the action of an alternative electric field and magnetism, thereby altering the efficiency of mass transfer which is conducive to the diffusion of ions into the eggs. The experimental salting system was established, so that sine signals of different frequencies were generated by a function generator connected to the power amplifier. Subsequently, the signal voltage levels were amplified in order to drive the primary winding which was twined on one side of a low-frequency silicon steel core. Eventually, the induced voltage appeared in the secondary winding twined on the other side of the core, which was produced by the action of the corresponding alternating magnetic flux in the supporting silica tube where the highly concentrated NaCl solution acted as the conductor. Concurrently, a saline solution system was also affected by the rotating perpendicular magnetic field, which was generated by the different types of Nd-Fe-B magnetic tile driven by the electric motor. In this experimental salting system, the solution in the sample location chamber was connected to the supporting tube, which acted as the secondary winding. Accordingly, the total length of the salting loop system was 100 cm. The fresh duck eggs used in this test had the mass of 38-42 g, with the diameter not exceeding 40 mm. Subsequently, the duck eggs were immersed in the solution with a salt content of 20 g/(100 g), at a temperature of (20±2)℃. The processing voltage frequencies were 50, 100 and 200 Hz respectively, while the system electric field strength levels were 1, 2 and 3 V/cm, respectively. Additionally, the frequencies of the rotating magnetic field were 1, 5 and 10 Hz respectively, while the magnetic flux densities in the sample location were 0.026, 0.09, and 0.13 T, respectively.The bubbles were extracted using a vacuum pump and the samples were taken out once every 2 days during the salting for the analysis of physicochemical factors. Meanwhile, the duck eggs that were pickled with a conventional method were used as a control. The results showed that a higher system electric field strength and magnetic field strength produced higher salt content and oil exudation in eggs. The highest oil exudation in the yolk was 17.84%, which was achieved after pickling assisted with electric-magnetic field treatment. The optimum electric and magnetic frequencies were 100 and 5 Hz, respectively. No significant difference on oil exudation of the yolk was detected, when the egg was immersed in deionized water while applying a rotating magnetic field. This study provides a potential method for rapidly salting food materials by using alternating electric fields and magnetic fields.%为了实现咸蛋的快速腌制，采用磁电辅助的方法对鸭蛋进行处理，考察了不同体系场强（1～3 V/cm）、电场频率（50～200 Hz）、磁场强度（0.026～0.13 T）和磁场频率（1～10 Hz）对鸭蛋盐分和出油率的影响，结果表明：在试验条件范围内，体系电压和磁场强度越高则利于样品获得更高的盐分和出油率，在体系电压3 V/cm，磁场强度0.09 T时腌制效果较佳，腌制时交变电场和旋转磁场的较适频率值分别为100和5 Hz，蛋清、蛋黄盐分最高各自为5.73%和0.79%，蛋黄出油率则可达17.84%，较常规腌制和真空腌制有显著提高（P<0.05），具体表现为（7 d时）：相对于常规腌制和真空腌制对照样，蛋清盐分质量分数分别为其4.9倍和1.2倍，而蛋黄盐分质量分数则分别为其3.1倍和1.3倍，蛋黄出油率分别提高了2.3倍和0.5倍，研究结果为咸蛋的快速腌制提供了一种新的参考方法。
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