[Effect of processing and storage on the stability of omega-3 fatty acids in egg and fish]
1999
Imaningsih, N. | Apriyantono, R.R.S. | Komari
Long chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) were very important for brain development, immunity retina and growth of child. One of natural source of this fatty acids is fish which has been processed into various food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage on abon and eggs flour. The method of this research was one-group pre post test (minimal control) and the data was prepared in tabulation. Processing into abon ikan make EPA lost for 10.63 percent and DHA 7.63 percent. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43.8 percent and DHA lost by 52.4 percent for four months. The eggs prepared by our lab contained 2.5 percent omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43.94 percent and DHA 6.2 percent. After storing by 4 months, eggs yolk flour was very stable. Because of these reason, these product can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group
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