The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties.
The aim of the study was to compare the quality of commercially available eggs: organic (attested organic farm) - OE, nutraceutical (enriched in n-3 fatty acids) - NE, vs. conventional (cage raising system) - CE and their technological (emulsifying) properties. Their basic chemical composition (i.e., moisture, protein, fat, ash) as well as mineral (Na, K, Ca, Mg, Zn, Fe, Mn, Cu) contents were assessed, and fatty acid profiles were determined. Next, the suitability of the eggs for mayonnaise production was assessed.The yolk of organic eggs contained the highest protein (17.7 g/100 g), K (134.7 mg/kg), and Cu (0.15 mg/kg) levels. Meanwhile, the yolk of conventional eggs was the most abundant in Mg (14.6 mg/kg) and Fe (9.05 mg/kg), and the nutraceutical ones - in Ca (109.0 mg/kg) as well as Mn (0.26 mg/kg). Albumen of organic eggs contained the highest level of protein (13.0 g/100 g), whereas the nutraceutical ones contained the highest levels of - ash (1.2 g/100 g), K (150.2 mg/kg), Zn (0.11 mg/kg), and Mn (0.04 mg/kg). Nutraceutical eggs contained a higher amount of n-3 and monounsaturated fatty acids but also smaller saturated fatty acids content. This beneficial fatty acids profile is particularly important from the nutritional point of view. Despite the lack of differences in emulsifying properties among the studied eggs, the mayonnaises prepared on the basis of the nutraceutical eggs showed better stability. This attribute is very important for both the producer (during product transport) and the consumer (during dish preparation).
Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., Krakow 30-149, Poland.
Agnieszka
A
Filipiak-Florkiewicz
Institute of Nursing and Health Sciences, Faculty of Medicine, University of Rzeszow, mjr. W. Kopisto 2a avenue, 35-310 Rzeszow, Poland.
Katarzyna
K
Deren
Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., Krakow 30-149, Poland.
Adam
A
Florkiewicz
Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., Krakow 30-149, Poland.
Kinga
K
Topolska
Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., Krakow 30-149, Poland.
Leslaw
L
Juszczak
Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., Krakow 30-149, Poland.
Ewa
E
Cieslik
D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D002645:Chickens; D019587:Dietary Supplements / Q000706:statistics & numerical data; D004531:Eggs / Q000032:analysis*; D058871:Organic Agriculture; D010063:Ovum / Q000737:chemistry*
chemical composition; conventional eggs; eggs enriched in n-3 fatty acids; mayonnaise; organic eggs