dc.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Pexara, A. | en |
dc.creator | Fletouris, D. | en |
dc.date.accessioned | 2015-11-23T10:24:03Z | |
dc.date.available | 2015-11-23T10:24:03Z | |
dc.date.issued | 2012 | |
dc.identifier | 10.1111/j.1365-2621.2012.03114.x | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | http://hdl.handle.net/11615/26381 | |
dc.description.abstract | Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard-boiling or scrambling processing, or first submitted to refrigerated storage at 4 degrees C for 60 day and then to processing. Fresh LO eggs showed higher (P = 0.05) proportions of monounsaturated fatty acids (MUFAs) and n-3 polyunsaturated fatty acids (PUFAs), but lower (P = 0.05) proportions of saturated fatty acids (SFAs), PUFAs and n-6 PUFAs than the SO eggs. Storage decreased (P = 0.05) the proportion of PUFAs and increased (P = 0.05) that of MUFAs in egg yolks from both treatments. The pasteurisation process had no effect on the fatty acid composition of fresh eggs from both treatments, but increased (P = 0.05) n-6 PUFAs and decreased (P = 0.05) n-3 PUFAs in stored LO eggs. Hard-boiling and scrambling modified the fatty acid composition of fresh and stored eggs from both treatments by decreasing (P = 0.05) the proportion of PUFAs, particularly of the very long-chain n-3 eicosapentaenoic, docosapentaenoic and docosahexaenoic PUFAs. LO eggs showed a higher susceptibility to fatty acid modification upon processing as compared to the SO eggs. | en |
dc.source | International Journal of Food Science and Technology | en |
dc.source.uri | <Go to ISI>://WOS:000310469700020 | |
dc.subject | Boiling | en |
dc.subject | linseed oil | en |
dc.subject | n-3 eggs | en |
dc.subject | n-6 eggs | en |
dc.subject | pasteurisation | en |
dc.subject | scrambling | en |
dc.subject | storage | en |
dc.subject | sunflower oil | en |
dc.subject | DIETARY VITAMIN-E | en |
dc.subject | SPRAY-DRIED EGGS | en |
dc.subject | LAYING HENS | en |
dc.subject | CHOLESTEROL OXIDATION | en |
dc.subject | SENSORY EVALUATION | en |
dc.subject | LIPID OXIDATION | en |
dc.subject | 2 STRAINS | en |
dc.subject | OMEGA-3 | en |
dc.subject | YOLK | en |
dc.subject | OIL | en |
dc.subject | Food Science & Technology | en |
dc.title | Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs | en |
dc.type | journalArticle | en |