Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

Nutritionally-enhanced low-cholesterol egg sticks were fortified with ω-3 rich oils (algae, menhaden, flaxseed, canola oil and a blend of these with krill oil); quality indicators were measured and sensory evaluations were conducted. Store-bought eggs were separated and egg whites were mixed with oil, spray dried egg whites, annatto (color) and salt. Experimental egg batters and mixed liquid whole egg (control) were cooked in the shape of a cheese stick, vacuum-packed, and stored at 4 °C. Quality indicators (color (L*, a*, b*), texture, pH and lipid oxidation) of egg sticks were measured over a 14-d storage period. There were differences in color, texture and pH between samples (P < 0.05); but these differences were independent of time (P > 0.05). No trend in lipid oxidation was seen over storage time (P > 0.05). Egg sticks were evaluated by a consumer panel of 56 participants for color, odor, flavor, texture between fingers, mouth feel and overall acceptability with a 9-point scale (1 = dislike extremely; 9 = like extremely). Panelists also ranked samples for preference. Differences were reported in attributes between samples (P < 0.05) but all samples were positively perceived, with a combined average overall acceptability score of 5.9. Ranking results support this conclusion with no significant differences in preference (P > 0.05). The results indicate that the experimental eggs were accepted by consumers on the same level as mixed whole eggs and suggest market potential for this type of product.

► Nutritionally-enhanced egg sticks were created. ► Quality indicators were monitored over a 14-day storage period. ► Sensory evaluation was conducted by a consumer panel. ► Quality of egg sticks were maintained and were positively perceived by sensory panelists.