Juhaimi Fahad Al, Uslu Nurhan, Özcan Mehmet Musa
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
J Food Sci Technol. 2017 Jan;54(1):93-97. doi: 10.1007/s13197-016-2439-x. Epub 2017 Jan 9.
In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.
在本研究中，测定并比较了在干燥箱、微波炉、平底锅和水煮条件下烹饪鸡蛋对其出油率和脂肪酸组成的影响。在干燥箱中烹饪的鸡蛋出油率最高（15.22%），而在平底锅中烹饪的鸡蛋出油率最低（5.195%）。用微波炉烹饪导致油酸含量降低（46.201%），棕榈酸含量增加（26.862%）。此外，在平底锅中烹饪的鸡蛋油中油酸含量最高（65.837%），棕榈酸含量最低（14.015%）。结果表明，烹饪方法对脂肪酸有显著影响。本研究证实，烹饪过程会影响鸡蛋油的脂肪酸组成。
