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

Diezma Iglesias, Belen and Garcia Rebollar, Paloma and Ruiz-Altisent, Margarita and 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.

Description

Title: Instrumental measurements of the texture of hard-boiled egg yolks enriched with different levéis of conjugated linoleic acid
Author/s:
  • Diezma Iglesias, Belen
  • Garcia Rebollar, Paloma
  • Ruiz-Altisent, Margarita
  • Alvarez Carro, Cesar
Item Type: Article
Título de Revista/Publicación: Spanish Journal of Agricultural Research
Date: 2007
ISSN: 1695-971X
Volume: 5
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 6409
DC Identifier: http://oa.upm.es/6409/
OAI Identifier: oai:oa.upm.es:6409
Official URL: http://revistas.inia.es/index.php/sjar/issue/view/19
Deposited by: Memoria Investigacion
Deposited on: 17 Mar 2011 11:06
Last Modified: 20 Apr 2016 15:42
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