A Review of Fatty Acid and Amino Acids Profile from Pasteurized Egg Liquids Produced in Romania

• Main Authors: Andreea Cătălina NISTOR, Lucia Iuliana NISTOR (COTFAS), Marius Giorgi USTUROI
• Format: Article
• Language: English
• Published: AcademicPres 2018-12-01
• Series: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
• Subjects: amino acids; fatty acids; quality; white; yolk.
• Online Access: http://journals.usamvcluj.ro/index.php/fst/article/view/13114
• ISSN: 2344-2344; 2344-5300

Egg is a rich source of nutrients, such as high-quality protein (containing the ideal proportion of amino acids necessary for human body development) and a rich variety of vitamins and minerals. Liquid egg products have grown to a large extent in the food industry and beyond, which is an important reason to know their quality. For the analysis was used fresh pasteurized yolk and white wrapped bag in box. The fatty acids were determined by gas chromatographic method and amino acids by high performance liquid chromatography method. The results indicated that 34% of total fatty acids analyzed are saturated fatty acids, the main constituent being palmitic acid (25%) and 66% are unsaturated acids and the main constituent is oleic acid (37%). The rate of essential amino acids which are in pasteurized liquid white represents 46% from total analyzed amino acids and in the case of yolk the share is 44%. From obtained data for fatty acids content our limits are higher for polyunsaturated acids than those indicated by other researchers, and for monounsaturated acids are lower than data obtain by other authors. Regarding the essential amino acids content, the obtained data have higher values than the ones obtain by other authors. A possible explanation for the fluctuations in the profile of fatty acids and amino acids could be the feed distributed to the birds from which the eggs are obtained.