Instrumental measurements of the texture of hard-boiled egg yolks enriched with different levéis of conjugated linoleic acid

Diezma Iglesias, Belen; Garcia Rebollar, Paloma; Ruiz-Altisent, Margarita y Alvarez Carro, Cesar (2007). Instrumental measurements of the texture of hard-boiled egg yolks enriched with different levéis of conjugated linoleic acid. "Spanish Journal of Agricultural Research", v. 5 (n. 3); pp. 293-303. ISSN 1695-971X.

Descripción

Título: Instrumental measurements of the texture of hard-boiled egg yolks enriched with different levéis of conjugated linoleic acid
Autor/es:
  • Diezma Iglesias, Belen
  • Garcia Rebollar, Paloma
  • Ruiz-Altisent, Margarita
  • Alvarez Carro, Cesar
Tipo de Documento: Artículo
Título de Revista/Publicación: Spanish Journal of Agricultural Research
Fecha: 2007
Volumen: 5
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

There is increased interest in enhancing the conjugated linoleic acid (CLA) content of food products because of its potential health benefits. Inclusion of CLA in the diets of laying hens has led to the incorporation of CLA into eggs, changes in yolk fatty acid (FA) composition and non-acceptable greater firmness of hard-boiled egg yolks. This study was designed to develop instrumental tests to determine the texture characteristics of hard-boiled egg yolks obtained from hens fed diets supplemented with different levels of CLA and other fat sources. Two compression tests have established relationship between some FA levels added to diets and the firmness of boiled egg yolks. There were significant differences in the compression parameters among egg yolks from laying hens fed diets supplemented with 3 and 5 g kg-1 of CLA (without other fats in diet) and commercial egg yolks. Supplementations with 30 and 35 g kg-1 of high oleic sunflower oil (HOSO) in diets which included 3 g kg-1 of CLA, decreased compression parameters to levels similar to commercial eggs.

Más información

ID de Registro: 6409
Identificador DC: http://oa.upm.es/6409/
Identificador OAI: oai:oa.upm.es:6409
URL Oficial: http://revistas.inia.es/index.php/sjar/issue/view/19
Depositado por: Memoria Investigacion
Depositado el: 17 Mar 2011 11:06
Ultima Modificación: 20 Abr 2016 15:42
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