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Memorias de investigación
Artículos en revistas:
Instrumental measurement of the texture of hard-boiled egg yolks enriched with different levels of conjugated linoleic acid.
Año:2007
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
There is increased interest in enhancing the conjugated linoleic acid (CLA) content of food products because of its potential health benefits. Inclusion of CLA in the diets of laying hens has led to the incorporation of CLA into eggs, changes in yolk fatty acid (FA) composition and non-acceptable greater firmness of hard-boiled egg yolks. This study was designed to develop instrumental tests to determine the texture characteristics of hard-boiled egg yolks obtained from hens fed diets supplemented with different levels of CLA and other fat sources. Two compression tests have established relationship between some FA levels added to diets and the firmness of boiled egg yolks. There were significant differences in the compression parameters among egg yolks from laying hens fed diets supplemented with 3 and 5 g kg-1 of CLA (without other fats in diet) and commercial egg yolks. Supplementations with 30 and 35 g kg-1 of high oleic sunflower oil (HOSO) in diets which included 3 g kg-1 of CLA, decreased compression parameters to levels similar to commercial eggs.
Internacional
Si
JCR del ISI
Si
Título de la revista
SPAN J AGRIC RES
ISSN
1695-971-X
Factor de impacto JCR
0,278
Información de impacto
Volumen
5
DOI
Número de revista
3
Desde la página
293
Hasta la página
303
Mes
SEPTIEMBRE
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Participantes
  • Autor: Paloma Garcia Rebollar (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
  • Departamento: Producción Animal
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