|
KMID : 1011620220380050261
|
|
Korean Journal of Food and Cookey Science
2022 Volume.38 No. 5 p.261 ~ p.268
|
|
|
Comparative study on the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs
|
|
Lee Jeong-Ah
Song Dong-Heon
Kim Hyoun-Wook
Cho Soo-Hyun
Kang Sun-Moon
|
|
|
Abstract
|
|
|
Purpose: This study compared the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs.
Methods: Samples were made with fresh eggs from chickens, ducks, and ostriches, which were then utilized for quality measurements.
Results: Fat and energy content was highest (p<0.05) in omelets made with duck eggs, but protein content was lower (p<0.05) in omelets made with duck and ostrich eggs than in omelets made with chicken eggs. Highest (p<0.05) pH value showed in omelets made with ostrich eggs. L*, b*, and C* values were highest (p<0.05) in omelets made with duck eggs, but the a* value was higher (p<0.05) in omelets made with duck and ostrich eggs than omelets made with chicken eggs. Omelets made with duck eggs had higher (p<0.05) hardness and springiness compared to omelets made with chicken eggs, and they exhibited higher (p<0.05) gumminess and chewiness compared to omelets made with chicken and ostrich eggs. Omelets made with chicken and duck eggs showed higher (p<0.05) unsaturated fatty acids/saturated fatty acids (SFA), monounsaturated fatty acids/SFA, and polyunsaturated fatty acids/SFA ratios compared to omelets made with ostrich eggs. Moreover, omelets made with duck eggs had highest (p<0.05) C18:3n6, C18:3n3, C20:4n6, C20:5n3, and C22:6n3 content, and they exhibited more than 3.4 times lower (p<0.05) n6/n3 ratio compared to omelets made with chicken and ostrich eggs.
Conclusion: These findings suggest that rolled omelets made with duck eggs have a high n3-fatty acid content, a strong color, and a firm texture. However, rolled omelets made with ostrich eggs have a low fat content, a light color, and a soft texture. These results for quality characteristics of rolled omelets made with duck and ostrich eggs will contribute to the promotion of duck and ostrich egg consumption.
|
|
|
KEYWORD
|
|
|
rolled omelet, egg, chicken, duck, ostrich
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|