Abstract
The oxidative stability of liquid eggs enriched with very long-chain n-3 fatty acids and liquid regular eggs stored under refrigerated temperature, was investigated. Oxidized lipids can alter both nutritional and sensorial properties of foods. The extent of lipid oxidation was evaluated by quantification of total lipids, docosahexaenoic acid (DHA) and peroxide value (PV), but also by assessment of total tocopherols and γ-tocopherol losses. Additionally, the development of fishy off-flavor was evaluated. Results highlighted significant differences between omega and regular liquid eggs stability. Although, the oxidative changes were observed in both types of liquid eggs, more susceptible to oxidation were omega liquid eggs.
Practical applications: Food enrichment with essential nutrients contributes to human health by providing the proper intake of essential nutrients. The results of this study suggest that fortification of eggs with highly unsaturated fatty acids should be in conjunction with the addition of natural antioxidants to retard undergoing oxidative changes.
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