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Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs

The n-3 polyunsaturated fatty acids (PUFAs) are known for their beneficial roles in human health. Recent understanding of their importance and continued consumer demands for healthier foods had led to the incorporation of n-3 PUFAs in table eggs. However, the stability of these n-3 PUFAs in eggs as...

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Hoofdauteurs: Goh, Yong Meng, Lim, K. M.
Formaat: Conference or Workshop Item
Taal:English
Gepubliceerd in: Universiti Putra Malaysia Press 2004
Online toegang:http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf
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spelling oai:psasir.upm.edu.my:65113 http://psasir.upm.edu.my/id/eprint/65113/ Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs Goh, Yong Meng Lim, K. M. The n-3 polyunsaturated fatty acids (PUFAs) are known for their beneficial roles in human health. Recent understanding of their importance and continued consumer demands for healthier foods had led to the incorporation of n-3 PUFAs in table eggs. However, the stability of these n-3 PUFAs in eggs as a result of cooking or temperature treatments was seldom documented. The n-3 PUFAs are known for their heat lability and as much as 50% can be destroyed by temperatures beyond 100oC. This report attempted to quantify the loss of n-3 PUFAs in n-3 PUFA-enriched eggs as a result of two commonly employed Malaysian cooking methods. Three types of eggs were used, the conventional eggs (CONV) as the control, the n-3 PUFA-enriched eggs (N-3) and eggs enriched with the docosahexaenoic acid only (DHA), which is a long chain n-3 PUFA. A total of 15 eggs per egg type were used. Each of these 15 eggs were further divided into three portions of either uncooked egg (RAW), poached in boiling waterbath (POACH) or fried without oil (FRIED) to attain a core temperature of 70 C. Fatty acids were then quantitated for all eggs and their treated portions (n=135) using gas chromatography. Results showed that most of the PUFA’s in the eggs were reduced post-cooking. The n-3 PUFA’s were significantly reduced (P<0.05) in both POACH and FRIED N-3 and DHA eggs. Poaching seemed to have negligible effect on the CONV eggs but not frying. In general, the frying process is more destructive than poaching, causing a significant 14 – 23 % loss in the n-3 PUFAs of the eggs. Universiti Putra Malaysia Press 2004 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf Goh, Yong Meng and Lim, K. M. (2004) Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs. In: 11th International Conference of the Association of Institutions for Tropical Veterinary Medicine and 16th Veterinary Association Malaysia Congress, 23-27 Aug. 2004, Sunway Pyramid Convention Centre, Petaling Jaya, Malaysia. (pp. 332-333).
institution UPM IR
collection UPM IR
language English
description The n-3 polyunsaturated fatty acids (PUFAs) are known for their beneficial roles in human health. Recent understanding of their importance and continued consumer demands for healthier foods had led to the incorporation of n-3 PUFAs in table eggs. However, the stability of these n-3 PUFAs in eggs as a result of cooking or temperature treatments was seldom documented. The n-3 PUFAs are known for their heat lability and as much as 50% can be destroyed by temperatures beyond 100oC. This report attempted to quantify the loss of n-3 PUFAs in n-3 PUFA-enriched eggs as a result of two commonly employed Malaysian cooking methods. Three types of eggs were used, the conventional eggs (CONV) as the control, the n-3 PUFA-enriched eggs (N-3) and eggs enriched with the docosahexaenoic acid only (DHA), which is a long chain n-3 PUFA. A total of 15 eggs per egg type were used. Each of these 15 eggs were further divided into three portions of either uncooked egg (RAW), poached in boiling waterbath (POACH) or fried without oil (FRIED) to attain a core temperature of 70 C. Fatty acids were then quantitated for all eggs and their treated portions (n=135) using gas chromatography. Results showed that most of the PUFA’s in the eggs were reduced post-cooking. The n-3 PUFA’s were significantly reduced (P<0.05) in both POACH and FRIED N-3 and DHA eggs. Poaching seemed to have negligible effect on the CONV eggs but not frying. In general, the frying process is more destructive than poaching, causing a significant 14 – 23 % loss in the n-3 PUFAs of the eggs.
format Conference or Workshop Item
author Goh, Yong Meng
Lim, K. M.
spellingShingle Goh, Yong Meng
Lim, K. M.
Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
author_facet Goh, Yong Meng
Lim, K. M.
author_sort Goh, Yong Meng
title Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
title_short Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
title_full Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
title_fullStr Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
title_full_unstemmed Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
title_sort effects of cooking methods on the n-3 pufa content of pufa-enriched eggs
publisher Universiti Putra Malaysia Press
publishDate 2004
url http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf
_version_ 1819298376224604160
score 13.4562235

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