토종닭 계란 염지난황의 이화학적 특성 및 지방산 조성

초록

This study evaluated the physicochemical and fatty acid profiles of salted egg yolk (SEY) made from Korean native chicken (Woorimatdag 1 and blue hen) and commercial laying hen (Hy-Line Brown) eggs. Fresh egg yolk (FR) was separated carefully and subjected to SEY manufacturing using two different methods: (1) FR was cured for 72 h at 4℃ and subsequently dried for 3 h at 35℃ (LD); (2) FR was cured for 12 h at 4℃ and subsequently dried for 1.5 h at 90℃ (HD). The production yield was significantly higher in HD than LD, except for commercial eggs. Moisture and crude protein contents were significantly higher, while crude fat and ash contents were significantly lower in HD than LD, except for crude fat in Woorimatdag 1. Except for SEY from commercial eggs, LD exhibited significantly higher cholesterol contents than HD. Higher lightness and yellowness values were observed in HD compared to LD. HD exhibited higher levels of lipid oxidation and hardness than LD. SEY from Korean native chickens exhibited a higher arachidonic acid content than that from commercial eggs. SEY from Woorimatdag 1’s egg exhibited a significantly higher total polyunsaturated fatty acid content than other chicken groups. In the sensory evaluation, HD from Woorimatdag No.1 eggs received significantly higher flavor and off-flavor scores from panelists compared to LD. These findings suggest that HD method is more suitable for the manufacturing of SEY, offering shorter salting and drying times while improving sensory characteristics compared to LD method.

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