Stability of Shell Egg and Liquid Yolk to Lipid Oxidation

摘要: Abstract Oxidative stability of the lipids, including cholesterol, shell egg and broken-out liquid yolk was investigated. The oxidation total lipids determined by peroxide value measurement thiobarbituric acid reactive substances (TBRS), presence oxidized cholesterol derivatives monitored gas chromotography. After 18 months refrigerated storage (4 C), had undergone very little oxidative deterioration. No measurable peroxides were present in fresh, 12-, or 18-month eggs. Measurements TBRS gave relatively low values that did not increase during storage. Chromatograms sterols indicated difference between fresh None typical oxides detected based on relative retention time. During 3 weeks storage, held at 45 55 C underwent partial gelation prior to increases while stored lower temperatures (23 35 C) show In view its high content susceptible lipid constituents, manifests an unusual toward oxidation.