• Title, Summary, Keyword: egg yolk

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Quantitative Comparison of 2-Alkylcyclobutanones from Raw Egg Yolk, Boiled Egg Yolk, and Egg Yolk Powder (생난황, 삶은 난황 및 난황분에서 방사선 조사에 의해 유도된 2-Alkylcyclobutanone류의 정량적 비교 분석)

  • 서혜영;김경수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.1
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    • pp.158-163
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    • 2004
  • We investigated the usefulness of 2-alkylcyclobutanones as markers for irradiated eggs and egg products by comparing 2-alkylcyclobutanone concentrations in irradiated raw egg yolk, boiled egg yolk, and egg yolk powder. One method of detection radiation-induced 2-alkylcyclobutanones involves extraction fat from irradiated egg samples separating 2-alkylcyclobutanones by florisil column chromatography, and identifying GC/MS. 2-(5'-Tetradecenyl)cyclobutanone of 2-alkylcyclobutanones was high relatively in boiled egg yolk, but 2-dodecylcyclobutanone was high in raw egg yolk and egg yolk Powder. Concentrations of the radiation-induced 2-alkylcyclobutanones increased linearly with the irradiation dose. The radiation-induced 2-alkylcyclobutanones from egg samples at 0.5 kGy over and not detected at the non-irradiated samples. Therefore, these compounds could be used as marker of Post-irradiation for egg Products.

Effect of Particle Size on the Physicochemical and Nutritional Properties of Egg Yolk Porridge (입자 크기에 따른 난황죽의 이화학적 및 영양학적 특성)

  • Kim, Hye-Ran;Kim, Mee-Ree
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.77-83
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    • 2010
  • The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.

Lipid Oxidative Stability of Fried Products Added with Egg Yolk Powder During Storage

  • Hong, Hye-Mi;Choi, Hyun-Ki;Choe, Eun-Ok
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.6-12
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    • 2007
  • In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

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Comparision of Preservation of Liquid Boar Semen between Lactose-Egg Yolk and $B\ddot{u}tschwiler$ Diluents (돼지 액상정액 보존을 위한 Lactose-Egg Yolk와 $B\ddot{u}tschwiler$ 희석액의 비교)

  • Park, C.S.;Cheon, Y.M.;Xu, Z.
    • Korean Journal of Animal Reproduction
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    • v.20 no.2
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    • pp.101-109
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    • 1996
  • This study was done to find out the methods of long-term use of liquid boar semen in 100 ml plastic bottle for artificial insemination and to investigate differences between Lactose-Egg yolk and Biitschwiler diluents according to storage temperature, and effect of final glycerol concent ration in Lactose-Egg yolk diluent. Liquid boar semen diluted with Lactose-Egg yolk diluent showed significantly higher sperm motility (p<0.05) after 0.5 and 2h incubation at 37$^{\circ}C$,than Butschwiler diluent at all storage length when it was preserved in the 5$^{\circ}C$ refrigerator. The NAR acrosome in Lactose-Egg yolk diluent a after 0.5 and 2h incubation at 37$^{\circ}C$, respectively, during preservation periods was similar to that in Biitschwiler diluent. When liquid boar semen was preserved at 15$^{\circ}C$, liquid boar semen in the Butschwiler diluent showed significantly higher percentages of sperm motility and NAR acrosome from third day to seventh than that in Lactose-Egg yolk diluent. In the effect of final glycerol concentration of liquid boar semen in the Lactose-Egg yolk diluent, the final glycerol concentration of 2% showed higer percentages of sperm motility and NAR acrosome than that of 0, 1, 3, and 5%. Farrowing rate, litter size and average pig weight at birth did not differ significantly between Lactose-Egg yolk and But schwiler diluents. As a result of this study, we found out that liquid boar semen can be stored for 6-7 days at 5$^{\circ}C$ in Lactose-Egg yolk diluent and at 15$^{\circ}C$ in Butschwiler diluent.

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Optimization of Cholesterol Removal by Crosslinked ${\beta}$-Cyclodextrin in Egg Yolk

  • Jung, Tae-Hee;Park, Heung-Sik;Kwak, Hae-Soo
    • Food Science and Biotechnology
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    • v.14 no.6
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    • pp.793-797
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    • 2005
  • Optimum conditions for cholesterol removal in egg yolk were evaluated based on ratio of egg yolk-to-water, crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) concentration, and mixing temperature, time, and speed by adding crosslinked ${\beta}$-CD treated with adipic acid. Cholesterol removal in egg yolk-water mixture increased with increasing ${\beta}$-CD level (10-25%). About 95% was removed by 25% ${\beta}$-CD at 1:1 ratio of egg yolk-to-water and 800 rpm mixing at $40^{\circ}C$ for 30 min. In recycling study, removal rates were measured using ten times recycled crosslinked ${\beta}$-CD in egg yolk, and 85% cholesterol removal was observed with eight times reuse. These results indicated that over 90% cholesterol was removed at 1:1 ratio of egg yolk-to-water, 20% crosslinked ${\beta}$-CD addition, and 30 min mixing with 600 rpm at $40^{\circ}C$.

Protective effect of egg yolk antibodies in diarrhea caused by enterotoxigenic Escherichia coli 987P(F6) in early weaned pigs (조기이유자돈에 있어서 난황항체를 이용한 장독성 대장균 987P(F6) 설사증 방어효과)

  • Hong, Jong-wook;Kim, In-ho;Kim, Jung-woo;Kwon, Oh-suk;Lee, Sang-hwan;Hong, Eu-chul
    • Korean Journal of Veterinary Research
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    • v.41 no.1
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    • pp.29-35
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    • 2001
  • The protective effects of egg yolk atibodies obtained from chickens immunized with fimbrial antigens from ETEC 987P were evaluated in 14 and 21 d old pigs in which ETEC diarrhea was induced. For the Exp. 1, eight early-weaned pigs($5.00{\pm}0.5kg$ average BW and 14 d average age) and eight weaned pigs($6.00{\pm}0.5kg$ average BW and 21 d average age) were used to examine influence of egg yolk antibodies on growth performance and resistance to ETEC 987P infection. Dietary treatments included 1) administered of commercial egg yolk(14 d of age; CEY14), 2) administered of egg yolk antibodies(14 d of age; EYA14), 3) administered of commercial egg yolk(21 d of age; CEY21), 4) administered of egg yolk antibodies(21 d of age; EYA21). The 14 and 21 d old pigs were challenged with 2 ml of ETEC 987P at a dose of $10^{10}\;CFU\;ml^{-1}$ per weaned pigs. Weaned pigs treated with egg yolk antibodies recovered and pigs treated with egg yolk antibodies tended to increase average daily gain(P<0.05). Also, EYA12 and EYA21 treatments were reduced coli-form bacteria concentration and increased Lactobacilli sp. concentration from feces. For the Exp. 2, sixteen weaned pigs($6.00{\pm}0.5kg$ average daily gain BW and 21 d average age) were used to examine influence of yolk or white from egg containing antibodies on growth performance and resistance to ETEC 987P infection. Dietary treatments included l) administered of commercial egg yolk(CEY), 2) administered of commercial egg white(CEW), 3) administered of egg yolk antibodies(EYA), 4) administered of egg white antibodies(EWA). Pigs treated only with EYA showed signs of recovery. Also, EYA treatment showed the best average daily gain without significant differences (P>0.05). EYA treatment was reduced coli-form bacteria concentration increased and Lactobacilli sp. concentration from feces. In conclusion, egg yolk antibodies have protective effects from pigs in which ETEC diarrhea was induced.

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Production Technology of Low-cholesterol Egg Prodecuts and Recycling of By-Products (저콜레스테롤 계란제품의 생산기술과 부산물의 재활용)

  • 유익종
    • Proceedings of the Korea Society of Poultry Science Conference
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    • pp.23-36
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    • 2000
  • Hurdle technique was used to remove cholesterol efficiently from liquid egg yolk. The quality of the low cholesterol egg products from the process were evaluated. From the 75 % cholesterol reduced egg yolk through $\beta$-cyclodextrin treatment. 2 times weight of soy bean oil was added to the egg yolk and homogenized followed by centrifuged to be maximized to remove cholesterol. When the pH of the yolk was adjusted to 9, 92 % of cholesterol was removed while 95.4 % of cholesterol was removed when 3 times weight of soy bean oil was added to the egg yolk. As the results of application of supercritical carbon dioxide extraction to the 75 % cholesterol reduced egg yolk through ${\beta}$-cyclodextrin treatment, 92.5 % of the cholesterol was removed from the egg yolk at $35^{\circ}C$, 4,500 psi, for 4 hours under co-solvent. The quality characteristics of the produced low cholesterol egg products were analysed. The cholesterol reduced egg yolk produced from ${\beta}$-cyclodextrin and soy bean oil treatment showed the lower emulsion capacity compared with control. The fatty acid composition of the cholesterol reduced egg yolk produced from ${\bet}a$-cyclodextrin and soy bean oil treatment showed increased C18:2 and C18:3 compared with control while decreased C16:1 and C18: 1 compared with control. The saponification method with extracting solvent of hexane showed that cholesterol concentration was 28.1 %. The quantity of hydrolysis solution(95 % ethanol : 33 % KOH = 94 : 6) was varied from 40 to 80 times of sample weights and the cholesterol concentration of 35.7 % was the highest result in the 60 times(v/w) hydrolysis solution. Cholesterol concentration of 35.7 % was recovered at the first trial with saponification method. but it could be improved up to 95.7 % after 4 times repetitive purification.

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Effect of Olive Leaf (Olea europaea) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels

  • Cayan, Huseyin;Erener, G.
    • Asian-Australasian Journal of Animal Sciences
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    • v.28 no.4
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    • pp.538-543
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    • 2015
  • This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

Use of Lycopene, an Antioxidant Carotinoid, in Laying Hens for Egg Yolk Pigmentation

  • Kang, D.-K.;Kim, S.-I.;Cho, C.-H.;Yim, Y.-H.;Kim, H.-S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.12
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    • pp.1799-1803
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    • 2003
  • The possibility of lycopene affecting egg yolk pigmentation was studied with lycopene diets containing 0, 4, 8, and $12{\mu}g/g$ meal, respectively. The addition of lycopene above $4{\mu}g/g$ meal significantly improved yolk color after four days of supplementation. The transfer of lycopene into egg yolk was confirmed by thin layer chromatography, and high-performance liquid chromatography-mass spectrometry (HPLC-MS). The deposition rate of lycopene into egg yolk was approximately 2%, which was quantitatively determined using a HPLC with a UV detector. The result indicates that lycopene is a good candidate for egg yolk pigmentation and for making functional eggs.

Effects of Dietary Spirulina platensis Supplementation on Laying Hen Performance and Egg Cholesterol Contents (Spirulina platensis 첨가가 산란계에서의 난 생산 및 난황 Cholesterol 함량에 미치는 영향)

  • 오상집;정연종;이준엽;이현용
    • Korean Journal of Poultry Science
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    • v.22 no.3
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    • pp.161-166
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    • 1995
  • To evaluate the nutritional values of Spirulina platensis as the protein supplement for laying heo diet, two experimental diets (Control, Spirulina platensis 2%) were prepared. Total 120, 40-wk old ISA Brown layer hens were randomly employed with 15 hens per replicate and 4 replicates per treatment. Hen-day egg production, egg weight, feed intake, intake /egg weight, egg shell thickness, yolk color score and yolk cholesterol content were examined during 6 weeks of experimental period. Hen-day egg production and feed conversion ratio (intake /egg weight) were significantly (P<0.01) improved by the 2% Spirulina plalensis supplementation. However, there were no differences in egg weight and feed intake between hens fed two experimental diets. Egg from hens fed Spirulina platensis 2% diet have more yellowish yolk color than the control egg although there was no difference in egg shell thickness. Yolk cholesterol content was significantly (P

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