Impact of Processing Methods on Nutritive Value
and Fatty Acid Profile of Hen Eggs
Arzu Akpinar-Bayizit*,
Tulay Ozcan, Lutfiye Yilmaz-Ersan and Ozan Gurbuz
Department of Food
Engineering, UludagUniversity, Gorukle Campus, Bursa, Turkey *Corresponding author:
abayizit@uludag.edu.tr
Abstract
The objective of the current study was to
determine the effect of refrigeration, freezing and spray-drying processing
method on nutritive components and fatty acid composition of egg yolk, egg white
and whole egg.Spray-dried egg products
showed higher values than those of frozen or refrigerated products as having
higher total solids and comprise the contents in concentrated amounts. There was
non-significant difference in the cholesterol levels of processed whole eggs and
yolks. Fatty acid compositions of whole eggs and yolks that were processed
either by refrigeration or freezing or spray-drying revealed major fatty acids
as oleic, stearic, linoleic and linolenic acid. It was concluded that processing
method do affects nutrient composition of egg products.
Key words:
Cholesterol, Fatty acid composition, Henegg, Nutritional value