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Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil
Author(s) -
MARSHALL A.C.,
SAMS A.R.,
ELSWYK M.E.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05561.x
Subject(s) - flavor , food science , thiobarbituric acid , lipid oxidation , chemistry , menhaden , fish oil , zoology , biology , fish <actinopterygii> , fishery , antioxidant , biochemistry , lipid peroxidation
Effects of refrigerated storage on thiobarbituric acid (TBA) values and sensory scores of shell eggs from hens fed 1.5% menhaden oil (MO) and a no‐added fat control diet were investigated. Eggs were collected weekly (0, 1, 2, 3, 4) for each of three replicates/diet and all weeks were analyzed within 24 hr of 0 week. The flavor of scrambled samples from stored shell eggs (wk 0, 2, 4) was determined by scoring difference scale administered to two consumer panels (n = 40/panel). Flavor scores for eggs from all treatments were not different. TBA values were greater (P < 0.05) in MO eggs at week 0 but did not increase during storage. Storage stability of shell eggs from hens fed 1.5% dietary menhaden oil is comparable to that from hens fed a no‐added fat diet.