Date of Graduation
2016
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Animal and Nutritional Sciences
Committee Chair
Jacek Jaczynski
Committee Co-Chair
Melissa Marra
Committee Member
Kristen Matak
Abstract
Omega-3 enhanced egg sticks were developed by replacing egg yolk with ?-3 rich salmon, algae, and flax oils. The eggs were fully cooked before analysis. Quality indicators for storage stability were measured throughout a 28-day period under different packaging and storage temperatures. Half of the egg sticks were vacuum packed, while the other half were aerobically covered with household plastic wrap. Further, eggs in both packaging groups were equally split into storage temperatures of 4°C and 10°C, to mimic refrigeration and temperature abuse, respectively. Quality indicators were measured each week in all groups. Quality indicators included texture (TPA, Kramer shear), color (L*,a*,b*), lipid oxidation, fatty acid profile, proximate composition, physiological loss in weight, microbiological plate counts, and pH. Egg sticks stored in vacuum packaging at 4°C had an overall slower degradation over time than all other treatments; however, vacuum packaged eggs did result in higher water loss, firmer texture, and higher anaerobic bacterial growth over storage time.
Recommended Citation
Smith, Elizabeth, "Quality Indicators of Egg Sticks with added Omega-3 Fatty Acids and Lutein Under Different Packaging and Temperature Storage" (2016). Graduate Theses, Dissertations, and Problem Reports. 6675.
https://researchrepository.wvu.edu/etd/6675