Sensory evaluation of eggs enriched with n-3 fatty acids in Greece

摘要

Four types of designer eggs available on super-market shelves can be found in the Greek market. Trade mark, firm and location of production of these eggs are as follows: "Omega 3 Eggs" produced by the American Farm School (Thessaloniki), "Eggs+plus" produced by the Mega Farm company (Megara), "Every day Eggs" produced by the Golden Eggs company (Athens) and "Achyrona Eggs" produced by the Vlachakis company (Athens). All the above egg types are enriched with n-3 fatty acids and vitamin E, while one ofthem (Omega 3 eggs) is enriched additionally with vitamin E and natural antioxidants. In this preliminary study, 120 eggs (20 eggs of each of the Omega 3, Eggs+plus and Achyrona types and 60 ordinary-control eggs) were boiled in water for 15 min; 20 untrained panelists were asked to evaluate egg taste, egg aroma and yolk colour and to find the differences in these organoleptic characteristics between the enriched eggs and the controls. The results have shown that organoleptic acceptability depended onthe source of omega-3 fatty acids and the contribution of vitamin E or vitamin E and natural antioxidants to the hen diet. In particular, dietary enrichment of eggs with flaxseed and natural antioxidants resulted in higher consumer acceptability (egg aroma and yolk colour).