Dipartimento di Scienze degli Alimenti (DISA), Universita degli Studi di Bologna, Piazza Goidanich 60, Cesena (FC) Italy.
J Agric Food Chem. 2010 Mar 24;58(6):3586-90. doi: 10.1021/jf904143p.
The oxidative characteristics of three different egg coproducts, namely, pasteurized eggs obtained from hens bred with organic methods (POE), pasteurized eggs from conventional breeding (PCE) and pasteurized spray-dried eggs (SPCE) obtained from conventional breeding, were analyzed. SPCE samples showed the highest content of peroxide (PV) and cholesterol oxides (COPs). In contrast, pasteurized eggs from organic breeding had the lowest index of oxidation. The three egg coproducts were used to produce dried egg pasta (spaghetti). The spaghetti was stored for 12 months at room temperature using typical pasta packaging (polypropylene foil) both under light, typical of retail conditions, and in the dark. Peroxide values and cholesterol oxidation were monitored at time 0 and then quarterly for 12 months. The oxidative parameters were significantly different in various egg coproducts, but the peroxide values of pasta were in the range of 3.0-3.5 mequiv of O(2)/kg of fat, with no differences in the types of pasta prepared with the various egg coproducts. Samples stored in the dark did not show any significant variations in peroxide values. However, PCE, SPCE and POE spaghetti stored in typical packaging increased the PV by 742.8, 846.7 and 625.7%, respectively. The pasta at time 0 showed COP values of about 50 microg of COPs/g of fat. During storage, COP values increased significantly. PCE, SPCE and POE spaghetti stored in the dark showed a content of total cholesterol oxides that was 2.0, 2.0, and 1.5 times lower than that of samples stored with typical pasta packaging.
分析了三种不同鸡蛋副产物的氧化特性，即采用有机方法饲养母鸡获得的巴氏杀菌蛋（POE）、常规饲养获得的巴氏杀菌蛋（PCE）和常规饲养获得的巴氏杀菌喷雾干燥蛋（SPCE）。SPCE 样品显示出最高的过氧化物（PV）和胆固醇氧化物（COPs）含量。相比之下，有机饲养的巴氏杀菌蛋具有最低的氧化指数。使用这三种鸡蛋副产物生产干鸡蛋面条（意大利面条）。在典型的零售条件下，用典型的意大利面包装（聚丙烯箔）在光照和黑暗下，将面条在室温下储存 12 个月。在 0 时和随后的 12 个月每季度监测过氧化物值和胆固醇氧化。各种鸡蛋副产物的氧化参数有显著差异，但面条的过氧化物值在 3.0-3.5 mequiv O(2)/kg 脂肪范围内，用各种鸡蛋副产物制备的面条类型之间没有差异。储存在黑暗中的样品的过氧化物值没有显示出任何显著变化。然而，PCE、SPCE 和 POE 意大利面条在典型包装中储存时，PV 分别增加了 742.8%、846.7%和 625.7%。初始时面条的 COP 值约为 50 μg COPs/g 脂肪。在储存过程中，COP 值显著增加。储存在黑暗中的 PCE、SPCE 和 POE 意大利面条的总胆固醇氧化物含量分别比储存在典型意大利面包装中的样品低 2.0、2.0 和 1.5 倍。
