Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta
2010
Verardo, Vito | Pasini, Federica | Iafelice, Giovanna | Messia, Maria Cristina | Marconi, Emanuele | Caboni, Maria Fiorenza
The oxidative characteristics of three different egg coproducts, namely, pasteurized eggs obtained from hens bred with organic methods (POE), pasteurized eggs from conventional breeding (PCE) and pasteurized spray-dried eggs (SPCE) obtained from conventional breeding, were analyzed. SPCE samples showed the highest content of peroxide (PV) and cholesterol oxides (COPs). In contrast, pasteurized eggs from organic breeding had the lowest index of oxidation. The three egg coproducts were used to produce dried egg pasta (spaghetti). The spaghetti was stored for 12 months at room temperature using typical pasta packaging (polypropylene foil) both under light, typical of retail conditions, and in the dark. Peroxide values and cholesterol oxidation were monitored at time 0 and then quarterly for 12 months. The oxidative parameters were significantly different in various egg coproducts, but the peroxide values of pasta were in the range of 3.0−3.5 mequiv of O2/kg of fat, with no differences in the types of pasta prepared with the various egg coproducts. Samples stored in the dark did not show any significant variations in peroxide values. However, PCE, SPCE and POE spaghetti stored in typical packaging increased the PV by 742.8, 846.7 and 625.7%, respectively. The pasta at time 0 showed COP values of about 50 μg of COPs/g of fat. During storage, COP values increased significantly. PCE, SPCE and POE spaghetti stored in the dark showed a content of total cholesterol oxides that was 2.0, 2.0, and 1.5 times lower than that of samples stored with typical pasta packaging.
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