Studies of Consumer Acceptance of High Omega-3 Fatty Acid-Enriched Eggs
作者： S.E. Scheideler , G. Froning , S. Cuppett
DOI: 10.1093/JAPR/6.2.137
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摘要: Abstract Two studies were conducted to test the effects of flaxseed or menhaden fish oil with supplemental vitamin E on consumer acceptance, oxidative products, and yolk color fresh stored eggs. Trial 1 showed no effect Ω-3 fatty acid enrichment from texture, off-flavors, consumers’ overall acceptance eggs, but did show a slight negative appearance flavor in eggs hens fed high levels (10 15%) ground vs. whole flaxseed. Storing for 6 wk caused significant reduction texture off-flavor all tested regardless source incorporation. In 2 panelists preference golden (Omega) brown (Neche) variety flax. Thiobarbituric reactive substances (TBARS) significantly decreased storage time both 2, indicating that less active oxidation occurred during cold storage. TBARS not consistently affected by level dietary Yolks produced also had lighter color. Overall acceptability flax-fed was similar diets enriched greatly different regular
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