Hen egg oil extraction and quality. Summary of the Doctoral thesis for the scientific degree of Dr. sc. ing. | Vistu olu eļļas ieguve un kvalitāte. Promocijas darba kopsavilkums Dr. sc. ing. zinātniskā grāda iegūšanai
2017
Kovalcuks, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The hen eggs have a very high nutritional value. Egg whites contains all of essential amino acids, but bioactive compounds, such vitamins A, D and E, carotenoids, phospholipids, sterols, omega-3 and omega-6 fatty acids, are located in egg yolk. Extraction of egg yolk lipids from liquid egg yolk will concentrate all these valuable bioactive compounds in egg yolk oil, which can be used as a very good additive to a human nutrition. The aim of the PhD thesis is to develop egg yolk oil extraction method and evaluate chemical composition of extracted egg yolk oil. The following tasks were put forward to achieve the set aim: 1) to study the effect of organic solvents on quality parameters and bioactive compound content of egg yolk oil, 2) to find the appropriate solvent or solvent mixture for extraction of egg yolk oil from liquid egg yolk, 3) to determine the dynamics of carotenoids, phospholipids and cholesterol during egg yolk oil extraction process, 4) to analyse the factors which affects bioactive compound content in eggs, 5) to analyse the quality and microbiological parameters of egg yolk oil during storage, 6) to evaluate the application possibilities of egg yolk oil in mayonnaise and to analyse the quality parameters of mayonnaise. The PhD thesis is structured in three chapters. Chapter 1. Theoretical review includes egg market situation analysis in Latvia and in the world, egg yolk chemical composition review, characteristics of extraction process of egg yolk oil, characteristics of egg and egg products physically-chemical and microbiological parameters and egg yolk oil application possibilities in food products. Chapter 2. Description of materials, methods and statistical data processing used in the PhD thesis. Chapter 3. Summary of the acquired research results and discussion. The extraction yield and quality parameters of egg yolk oil, egg yolk lipids dynamics during extraction process, effect of hen’s feed and keeping method on egg yolk oil bioactive compound content, egg yolk oil quality and microbiological changes during storage, examples of yolk application in mayonnaise.
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