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Issue 11, 2011
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Functional and sensory properties of hen eggs with modified fatty acid compositions

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Abstract

Foaming, emulsifying, gelling, and sensory properties of fresh and stored hen eggs fed with a diet supplemented with flax oil (FO), rapeseed oil (RO), fish oil (FISH), and by-product from black currant processing (BC) were investigated. With these diets, the ω6/ω3 fatty acid ratio of eggs varied from 1.5 to 5.8, while the ratio for eggs in the control group was 6.2. Compared to eggs in the control group, FO supplementation in the feed had statistically significant influences on the foaming properties of the fresh eggs. Eggs stored for 21 days lost part of their foaming properties in FISH oil supplemented group, but the foaming properties in all test groups were technically acceptable. The emulsifying properties of eggs in FO and FISH supplemented feeding groups were statistically different compared to control group. In boiled eggs, flax oil and fish oil supplementation induced off flavours in eggs, but no changes between the control group and test groups were found in the sensory properties of mayonnaise preparations. These results suggest that the egg processing industry may produce egg-based products using oil-supplemented eggs without major problems in functional or sensory properties.

Graphical abstract: Functional and sensory properties of hen eggs with modified fatty acid compositions

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Article information


Submitted
29 Jun 2011
Accepted
02 Sep 2011
First published
10 Oct 2011

Food Funct., 2011,2, 671-677
Article type
Paper

Functional and sensory properties of hen eggs with modified fatty acid compositions

H. Aro, T. Rokka, J. Valaja, J. Hiidenhovi, R. Huopalahti and E.-L. Ryhänen, Food Funct., 2011, 2, 671
DOI: 10.1039/C1FO10132C

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