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dc.contributor.authorHu, Yangen_US
dc.date.accessioned2007-06-01T19:21:53Z
dc.date.available2007-06-01T19:21:53Z
dc.date.issued2000-09-01T00:00:00Zen_US
dc.identifier.urihttp://hdl.handle.net/1993/2345
dc.description.abstractIn 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.)en_US
dc.format.extent5014768 bytes
dc.format.extent184 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleA comparison of the microbiological and functional properties of regular and omega-3 chicken eggsen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US


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