Development of nutraceutical egg products with omega-3-rich oils

被引：53

作者：

Kassis, Nissan ^{[1
]}

Drake, Sara R. ^{[1
]}

Beamer, Sarah K. ^{[1
]}

Matak, Kristen E. ^{[1
]}

Jaczynski, Jacek ^{[1
]}

机构：

[1] W Virginia Univ, Morgantown, WV 26506 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 05期

关键词：

Egg products; Nutraceutical food products; Functional food products; Egg texture; Egg color; Flaxseed oil; Fish oil; Algae oil; Krill oil; Food product development; CARP HYPOPHTHALMICHTHYS-MOLITRIX; ACID-ENRICHED EGGS; FUNCTIONAL-PROPERTIES; FATTY-ACIDS; ISOELECTRIC SOLUBILIZATION/PRECIPITATION; DOCOSAHEXAENOIC-ACID; OXIDATIVE STABILITY; CONSUMER ACCEPTANCE; KRILL; METAANALYSIS;

D O I：

10.1016/j.lwt.2009.12.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Novel, nutritionally-enhanced egg products were developed by substituting saturated fat and cholesterol-containing yolk with omega-3 fatty acids-rich (omega-3 FA) flaxseed, menhaden, algae, and krill oils The omega-3 FA-fortified eggs are typically developed through alteration of hen feed. However, the present study aimed at creating such a product via processing Experimental egg products were developed to match composition, color, and texture of hen eggs (mixed whole egg) Experimental egg products, mixed whole egg, and liquid egg product (Egg Beaters (TM)) were cooked, analyzed, and compared Moisture, protein, and fat content of experimental egg products matched (P > 0 05) whole egg. The L* (lightness) for experimental egg products was generally similar to mixed whole egg except when krill oil was added Experimental egg products had higher (P < 0 05) a* and b* than mixed whole egg and Egg Beaters (TM), indicating more redness and yellowness, respectively Texture profile analysis (TPA) values (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) revealed that experimental egg products had similar (P > 0 05) and greater (P < 0.05) textural properties when compared to mixed whole egg and Egg Beaters (TM). respectively Fundamental torsion test confirmed that experimental egg products and mixed whole egg had generally similar texture, but were firmer (P < 0.05) than Egg Beaters (TM) Kramer shear test indicated a trend (P > 0 05) of slightly firmer texture for experimental egg products than Egg Beaters (TM) (C) 2010 Elsevier Ltd All rights reserved

引用

页码：777 / 783

页数：7

共 32 条

[1]

[Anonymous], NUTR DAT LAB

[2] Algal-oil capsules and cooked salmon: Nutritionally equivalent sources of docosahexaenoic acid [J].