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The atomization can affect the stability of the lipid egg, resulting in undesirable chemical changes to lipid oxidation and non-enzymatic browning. Thus, the prevention or reduction of egg lipid oxidation may be performed with use of antioxidants and suitable packaging and storage conditions. The objective of this study was to investigate the effect of optimized blend of antioxidants (rosemary, green tea and BHA) on lipid stability of pasteurized egg atomized, stored at temperatures of 5°C and 25°C for 90 days. Through antioxidant concentration test using response surface methodology was added optimized mixture of antioxidants (BHA 150ppm, 600ppm and 300ppm rosemary green tea) the pasteurized liquid egg prior to atomization. The atomized product was stored in high density polyethylene, opaque, in a nitrogen atmosphere, at 5 ± 2°C and 25±2°C, and analyzed (moisture, total antioxidant capacity of the lipid fraction, substances absorbed the 233nm and oxides of free cholesterol) after 1, 30, 60 and 90 days. The protective effect of the mixture of antioxidants in the pasteurized egg kept for 90 days at 5°C, only affected the formation of absorbable substances 233nm. While at 25°C, the humidity was not affected. Lipid stability was better atomized egg was stored at 5°C than at 25°C.

Evaluation of lipid stability of atomized egg added the optimized blend of antioxidants and kept under different temperatures