書誌事項
- タイトル別名
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- Stability of Fat Soluble Components such as n-3 Polyunsaturated Fatty Acids and Physicochemical Properties in EPA- and DHA-enriched Eggs.
- EPA オヨビ DHA コウ ガンユウ ケイラン ノ n-3ケイ タカ フホウ
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The stability of fat soluble components and physicochemical properties of EPA-and DHA-enriched eggs from hens which had been fed a high-EPA, high-DHA diet were investigated and compared with those of regular eggs. The eggs were stored for 0, 3 and 7 weeks at 4°C and 25°C. The egg weight decreased markedly during the 7-week storage (ρ<0.01) and the reduction was greater at 4°C than at 25°C. The egg yolk coefficient and concentrated albumen ratio decreased markedly during storage for 7 weeks at 25°C, but not at 4°C. The albumen pH (8.3) of EPA-and DHA-enriched eggs was significantly (ρ<0.001) lower than pH (8.9) of regular eggs in week 0 of storage, and the marked difference in pH between the two types of eggs was no longer seen at either week 3 or week 7 of storage. The contents of total lipids, total cholesterol and free fatty acids in egg yolks of both types did not change after storagefor 3 and 7 weeks at 4°C or 25°C. The EPA content per 100g of edible portion was 86mg for EPA-and DHA-enriched eggs and negligible for regular eggs. The DHA content was 497mg and 77mg for EPA-and DHA-enriched eggs and regular eggs respectively. Storage for 7 weeks at 25°C did not affect the EPA and DHA contents in eggs. These results indicate that EPA and DHA contained in eggs are very stable and that the EPA-and DHA-enriched eggs are a good source of n-3 polyunsaturated fatty acids.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 54 (2), 109-119, 1996
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206547536640
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- NII論文ID
- 130003667561
- 10027811999
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- NII書誌ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL書誌ID
- 3948800
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可