PROCESSING AND PRODUCTS The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties

摘要

The aim of the study was to compare the quality of commercially available eggs: organic (attested organic farm) - OE, nutraceutical (enriched in n-3 fatty acids) - NE, vs. conventional (cage raising system) - CE and their technological (emulsifying) properties. Their basic chemical composition (i.e., moisture, protein, fat, ash) as well as mineral (Na, K, Ca, Mg, Zn, Fe, Mn, Cu) contents were assessed, and fatty acid profiles were determined. Next, the suitability of the eggs for mayonnaise production was assessed. The yolk of organic eggs contained the highest protein (17.7 g/100 g), K (134.7 mg/kg), and Cu (0.15 mg/kg) levels. Meanwhile,