Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

• Main Authors: Maroufyan, Elham, Fadil, M., Bello, Alhassan Usman, Ebrahimi, Mahdi, Goh, Yong Meng, Farjam, Abdoreza Soleimani
• Format: Article
• Language: English
• Published: Malaysian Society of Animal Production 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf; http://psasir.upm.edu.my/id/eprint/14384/; http://mjas.my/mjas-v2/rf/pages/viewpaper.php?id=207

Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A tota...