Functional and sensory properties of hen eggs with modified fatty acid compositions.

摘要

Foaming, emulsifying, gelling and sensory properties of fresh and stored eggs from chickens fed a diet supplemented with flax oil (FO), rapeseed oil (RO), fish oil (FISH), and a by-product from blackcurrant processing (BC) were determined. With these diets, the omega6/ omega3 fatty acids ratio of eggs varied from 1.5 to 5.8, while the ratio for eggs in the control group was 6.2. Compared to eggs in the control group, FO supplementation in feed had statistically significant effects on the foaming properties of fresh eggs. Eggs stored for 21 days lost part of their foaming properties in the FISH supplemented group; however, foaming properties in all test groups were acceptable. Emulsifying properties of eggs in the FO and FISH supplemented groups were statistically different compared to the control group. In boiled eggs, flax oil and fish oil supplementation induced off flavours, but no changes between the control group and test groups were found for sensory properties of mayonnaise preparations. Results suggest that the egg processing industry could produce egg-based products using oil-supplemented eggs without major problems in functional or sensory properties.