Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L., Gürbüz O.

PAKISTAN VETERINARY JOURNAL, cilt.30, sa.4, ss.219-222, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 4
  • Basım Tarihi: 2010
  • Dergi Adı: PAKISTAN VETERINARY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.219-222
  • Anahtar Kelimeler: Cholesterol, Fatty acid composition, Hen eggs, Nutritional value, YOLK, FUNCTIONALITY, COMPONENTS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg. Spray-dried egg products showed higher values than those of frozen or refrigerated products as having higher total solids and comprise the contents in concentrated amounts. There was non-significant difference in the cholesterol levels of processed whole eggs and yolks. Fatty acid compositions of whole eggs and yolks that were processed either by refrigeration or freezing or spray-drying revealed major fatty acids as oleic, stearic, linoleic and linolenic acid. It was concluded that processing method do affects nutrient composition of egg products. (c) 2010 PVJ. All rights reserved