Stability of Fat Soluble Components such as n-3 Polyunsaturated Fatty Acids and Physicochemical Properties in EPA- and DHA-enriched Eggs.
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- Oku Tsuneyuki
- Department of Nutrition, Faculty of Medicine, University of Tokyo
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- Kato Hideo
- Department of Health Science, Hiroshima Women's University
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- Kunishige-Taguchi Tomoko
- Department of Health Science, Hiroshima Women's University
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- Hattori Michiyo
- Department of Health Science, Hiroshima Women's University
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- Wada Keiko
- Department of Health Science, Hiroshima Women's University
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- Hayashi Midori
- Department of Health Science, Hiroshima Women's University
Bibliographic Information
- Other Title
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- EPA及びDHA高含有鶏卵のn‐3系多価不飽和脂肪酸等脂溶性成分並びに物理化学的性状の安定性
- 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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Description
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.
Journal
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- The Japanese Journal of Nutrition and Dietetics
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The Japanese Journal of Nutrition and Dietetics 54 (2), 109-119, 1996
The Japanese Society of Nutrition and Dietetics
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Details 詳細情報について
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- CRID
- 1390001206547536640
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- NII Article ID
- 130003667561
- 10027811999
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- NII Book ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL BIB ID
- 3948800
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed