| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4564315 | LWT - Food Science and Technology | 2010 | 7 Pages |
Novel, nutritionally-enhanced egg products were developed by substituting saturated fat and cholesterol-containing yolk with omega-3 fatty acids-rich (ω-3 FA) flaxseed, menhaden, algae, and krill oils. The ω-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™) 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™, 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™, 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™. Kramer shear test indicated a trend (P > 0.05) of slightly firmer texture for experimental egg products than Egg Beaters™.
