Characteristics of Korean value-added eggs and their differences in oxidative stability

초록

Twenty brands of eggs including 17 value-added ones from different egg suppliers on the Korean markets were examined for their oxidative status and oxidative stability. The contents of hydroperoxides and malondialdehyde (MDA) were low over all the eggs, and were not appreciably different from supplier to supplier and between value-added eggs and ordinary control ones. When the eggs were subjected to iron-induced oxidation system to assess their oxidation stability, MDA contents of the ordinary control eggs increased rapidly with the incubation time. On the other hand, the value-added eggs showed large variations in their susceptibility to lipid oxidation from supplier to supplier. It indicates that, for the different brands of eggs that are claimed to be enriched with same functional materials, the claim of egg suppliers (feed supplementation with same functional materials) might not always guarantee the same magnitude of functionality of the eggs.

키워드