Oxidative stability of silky fowl eggs. Comparison with hen eggs.
Oxidative stability of original silky fowl's eggs was investigated. The silky fowl's whole eggs indicated significant oxidative stability compared to hen's eggs in storage for 14 days. The hen eggs showed an increased amount of hydroperoxides on 6 days of storage at room temperature. In contrast, the silky fowl eggs showed restricted generation of hydroperoxides until 8 days and then a gradual increase. Though pigment extracted with chloroform/methanol (2:1) solvent from hen's whole egg turned brown for 14 days, the pigment extracted from silky fowl's whole egg slowly turned brown. Unsaturated fatty acids in silky fowl eggs were 62.5% among total fatty acids, while the unsaturated fatty acids of hen's eggs were 53.9%. It is speculated that the silky fowl eggs show oxidative stability owing to the higher ratio of unsaturated fatty acids in the silky fowl eggs compared with that of hen eggs.
Department of Food and Nutrition, Koran Women's Junior College, Fukuoka, 811-1311, Japan.
Toshiyuki
T
Toyosaki
Mamoru
M
Koketsu
D000818:Animals; D002645:Chickens; D004531:Eggs / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005519:Food Preservation; D006861:Hydrogen Peroxide / Q000032:analysis; D008055:Lipids / Q000032:analysis; D010084:Oxidation-Reduction; D013045:Species Specificity
D005227:Fatty Acids; D008055:Lipids; D006861:Hydrogen Peroxide