Sensory Evaluation and Quality Indicators of Nutritionally Enhanced Egg Product with Omega-3 Rich Oils.

摘要

Heart disease is a leading cause of death in the United States. Omega-3 (n-3) fatty acids (FA) positively affect heart health while high levels of cholesterol are an indication of poor heart health. Nutritionally-enhanced low-cholesterol egg sticks fortified with n-3 FA were developed; 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. The oil sources included: algae, menhaden, flaxseed, and canola oils. Experimental egg batters and mixed whole egg (control) were cooked in the shape of a cheese stick, vacuum packed, and stored at 4C. Quality indicators (color (L*, a*, b*), texture, pH and lipid oxidation) of egg sticks were measured over a storage period of 14-d. There were no changes in color over time (P>0.05); however, whole egg was significantly less red and yellow compared to experimental eggs (P0.05). Significant differences in texture properties were observed (P0.05) but these were independent of time (P>0.05). A difference in pH between egg types was seen (P0.05); however, the pH for each egg type did not change over 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 liking with a 9-point scale (1=dislike extremely; 9=like extremely). Panelists also ranked samples from most to least liked. The texture between fingers of the whole egg was significantly more liked than the experimental eggs containing DHAS and canola oils (P0.05). Odor scores were significantly greater (P0.05) in whole egg compared to the experimental egg containing flaxseed oil. No significant preference was observed in mouthfeel or flavor. All samples were well-liked, with a combined average 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 are accepted by consumers on the same level as mixed whole eggs and may have potential as a marketable product.;Key words: Omega-3, Egg, TBARS, texture profile analysis, functional food, egg composition, sensory evaluation