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Abstract
Bernal-Gõmez, M.E.; Della Torre, J.; Rodas, M.A.: MendonçaJúnior, Cx.; Mancini-Filho, J. Sensorial and instrumental evaluation of eggs from hens fed flaxseed oil and antioxidants. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., São Paulo, SP. v.23, p.55-6b, jun,, 2002.
The aim of this work was to evaluate the sensorial quality of eggs from hens fed diets containing omega-3 polyunsaturated fatty acids (AGPI w - 3) and natural as well as synthetics antioxidants. Laying hens were fed, during 30 days, diets containing zero and 5% of flaxseed oil. Nine treatments were defined: 4 groups with 5% flaxseed oil (control / no antioxidant; BHA+BHT, 100+100 ppm; oregano, 200 ppm: rosemary 200 ppm) and 4 groups with no flaxseed oil added and the same antioxidants. Eggs from hens fed a commercial diet (no flaxseed oil added) until the beginning of the experiment were also included (control group). The egg yolks were submitted to the evaluation of sensorial attributes and to instrumental evaluation of color as well. Twenty-nine panelists evaluated the appearance, smell and flavor by the difference from control test. Egg yolks from hens fed diets with 5% flaxseed oil had these attributes different from those of the control group. The yellow color intensity also tested a 10 cm no-structured scale was clearer while the smell and flavor were less characteristic. When used alone, each natural and synthetic antioxidant was able to modify significantly the appearance (yellow color) but not the yolk's smell and flavor. The objective evaluation of color measured by spectrophotometry showed increased lightness (L*). and reduced red-green (a*) and yellow-blue (b*) values due to the addition of flaxseed oil to the diet. These findings confirm the clearer yellow color found in egg yolks, from hens fed diets with antioxidants and the flaxseed oil addition to the diet intensified the clearer color found.
Keywords: sensorial evaluation, enriched eggs, omega-3 fatty acids, natural antioxidants
Maria E. BernalGómez1
Jussara Della Torre2
Maria A. Rodas2
Cassio X. Mendonça-Junior3
Jorge Mancini-Filho1
1 Departamento de Alimentos e Nutrição Experimental. Faculdade de Ciências Farmacêuticas/USP
2 Instituto Adolfo Lutz -Divisão de Bromatologia e Química. Cx. Postal 1783, CEP 01 246-902, São Paulo, SP. e-mail: marodas@ial.sp.gov. br; jussarat@ial.sp.gov.br
3 Departamento de Clínica Médica. Faculdade de Medicina Veterinária e Zootecnia/USP
e-mail: cxmendon@usp.br
Endereço para correspondência:
Av. Lineu Prestes 580, Bloco 14, Cidade Universitária,
CEP. 05508-900, São Paulo, SP.
e-mail: mebernal@usp.br; mancini@usp.br
Agradecimentos:
À FAPESP pelo apoio financeiro e à CAPES pela bolsa de pesquisa no programa PEC-PG.
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