A comparison of the microbiological and functional properties of regular and omega-3 chicken eggs

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Hu, Yang
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In recent years, there has been increasing consumer concern over the relationship of the lipid composition of egg yolk with the development of coronary heart disease. Under the demand of optimization of lipid composition in eggs, omega-3 enriched eggs, produced by hens fed with flax based diet, appeared to be one of the successful ways to solve the problem. These eggs have approximately 7 times more omega-3 fatty acids and vitamin E compared to regular eggs. Considering egg-associated salmonellosis, this study was designed to determine the growth and survival patterns of 'S. typhimurium ' and 'E. coli' in regular and omega-3 whole eggs, egg yolk and egg albumen at 22C, 8C, and -20C. The analysis of microbiological counts was conducted at 24 hour, 1 week, and 2 week intervals during storage at 22C for 72 hours, 8C for 6 weeks, and -20C for 8 weeks. (Abstract shortened by UMI.)