• Food Quality and Culture
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• 제1권1호
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• 한국축산식품학회지
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• 제37권4호
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• pp.571-578
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• 2017

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

• 한국유기농업학회지
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• 제12권2호
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• pp.219-230
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• 2004

In recent years, the consumption of livestock products were markedly decreased by awareness of world-widely occurred diseases including mad cow disease, Foot and mouth disease, Hog cholera, and Poultry Influenza virus. the consumers ara also wanting to have highly safe food such as organic animal products because of concerning about residual of antibiotics in animal products. However, disease control and impairment of productivity are the major problem in organic animal production. On these points of view, the present study was undertaken to investigate the effects of 1% or 2% of dietary probiotics fortified with various minerals on improvement of egg production and egg quality in old lay6r feeding low quality feed mainly composed of food waste, sesame meal, and rice bran. After 4 weeks of experimental feeding, the diameter of spreading of egg white was clearly decreased from 11.2cm of control eggs to 10.5m and 10.1m in 1% and 2% treatment group eggs, respectively. The color of egg yolk was 9.3 in control eggs but remarkably increased in treatment groups showing 10.1~10.2. Egg production was 75.8% in control layers but significantly increased to 79.8% of 1% treatment group and 82.9% of 2% treatment group layers. Egg weights (C : 66.3g, 1% : 73.2g, and 2% : 76.7g) and egg shell thickness (C : 0.33mm, 1% : 0.35mm and 2% : 0.36mm) were also increased by the addition of 1% or 2% of probiotics when compared to those of control group eggs. All together, it has been suggested that dietary addition of probiotics fortified with various minerals can improve the egg quality and egg production in layer's productivities by the recycling of organic waste resources such as food waste and agricultural by-products.

• 한국가금학회지
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• 제20권1호
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• pp.43-54
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• 1993

한국의 계란 생산량은 1990년도에 39만 3천들에 달하였으며 연간 1만톤 이상이 수입되었다. 이러한 수입량은 해마다 늘어가는 추세이다. 국내 계란 소비는 가정용 계란이 차지하는 비중이 높아 가공식품의 비중이 증가하는 소비경향에도 불구하고 향후 추가 수요를 기대하기는 어려울 것으로 전망된다. 한국에서의 계란 가공제품은 크게 두 가지로 나눌 수 있는데 그 중 하나는 액란과 난분 등 1차 가공품이며 또 다른 하나는 계란 후레이크, 계란 두부 등과 같이 보다 가공된 3차 가공품이 그것이다. 이상의 난가공제품 이외에도 특정 영양소 둥이 강화된 특수란이 사료의 배합과 사양기술의 개발을 통하여 생산되고 있다. 본고에서는 그 밖에도 계란과 관련하여 현재까지 공고된 한국 특허를 정리 소개하였다. 앞으로는 영양소를 조절한 계란을 비롯하여 계란을 이용한 편이식품이 점차 일반화될 것으로 전망된다. 특히 저콜레스테롤 계란과 다중불포화지방산이 강화된 계란이 소비자의 요구에 부응하기 위하여 생산될 것이다. 그러나 보다 당면한 문제는 계란의 품질 등급제의 도입과 세척란의 저장성 향상 등과 같이 일반 계란의 유통과 관련된 점들일 것으로 사료된다.

• 한국가금학회지
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• 제30권3호
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• pp.183-189
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• 2003

본 연구는 산란계에서 사료내 녹차 가공부산물을 첨가하여 난 생산성과 난 성분에 미치는 영향과 녹차 부산물의 최적 첨가수준을 알아보고자 연구하였다. 공시동물은 갈색 테트란 산란계 22주령 총 96수를 이용하였다. 녹차 부산물을 첨가를 각각 0%, 2%, 4% 및 6% 수준으로 4처리 4반복 반복당 6수로 완전임의 배치하였으며, 사료급여와 물은 자유 채식토록 하였고 나머지는 일반 관행에 따랐다. 실험 결과로 산란율은 4% 첨가구와 6% 첨가구가 각각 90.37%와 86.87%로 대조구 79.62%보다 높게 나타났으며, 통계적 유의차를 보였다(P＜0.05). 난중, 산란량 및 사료섭취량은 2% 첨가구가 59.68, 45.37 및 117.13 g으로 대조구와 다른 처리구보다 낮은 경향을 보였다 (p.0.05). 난각의 두께는 대조구가 397.50$\mu\textrm{m}$로 가장 두꺼웠지만 처리구간 통계적 유의차를 보이지 않았다 (P>0.05). 4주와 8주때 측정한 난황 콜레스테롤 함량은 녹차 가공부산물의 첨가수준이 증가할수록 낮아지는 경향을 보였으나 처리간 통계적 유의성은 없었다(P＞0.05). 계란의 난황내 지방산 함량은 linolenic acid와 docosahexaenoic acid (DHA)가 대조구보다 녹차 가공 부산물을 첨가한 처리구에서 증가하는 경향을 보였다.

• 한국축산식품학회지
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• 제37권2호
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• 대한가정학회지
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• 제18권1호
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• pp.25-33
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• 1980

Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2000년도 춘계 산학협동 심포지움 Proceedings
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제16권9호
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• pp.1369-1373
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• 2003

ACE (Angiotensin-I converting enzyme) inhibitory peptides derived from foods are thought to suppress high blood pressure by inhibiting ACE. We tried to make efficient production of the ACE inhibitory hydrolysate from egg albumen. A hydrolysate digested by neutrase presented the highest ACE inhibitory activity ($IC_50\;value=256.35{\mu}g/ml$) and the proper proteolysis was occurred by 1.0% enzyme addition and 4 h incubation at $47^{\circ}C$. Antihypertensive effect of neutrase hydrolysate was investigated in spontaneously hypertensive rats (SHR, n=5). Systolic blood pressure (SBP) was decrease by 6.88% (-14.14 mmHg, p<0.05) at 3 h after oral administration of 300 mg/kg body weight, and by 13.33% (-27.72 mmHg, p<0.05) by emulsified hydrolysate. These results showed that it is very effective to utilize egg albumen as a protein source for the production of ACE inhibitory peptides. However, further studies are required to investigate the methods to increase recovery yield and the isolation of active peptide is necessary for determining its sequence responsible for ACE inhibitory activity.