Background: Egg sticks fortified with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) were developed by replacing egg yolk with salmon, algae, and flax oils. Egg sticks were cooked before analysis. Quality indicators for storage stability under different packaging and temperature were determined throughout a 28-day storage. Egg sticks were vacuum and non-vacuum packed. Further, both packaging treatments were divided into two storage temperatures of 4 and 10 °C. Quality indicators were determined every 7 days, including pH, syneresis, texture, color, microbial growth, proximate composition, fatty acid profile, and lipid oxidation.
Results: Vacuum-packed egg sticks stored at 4 °C had slower degradation over time than all other treatments; however, they also had higher syneresis, harder texture, and higher anaerobic growth. Although vacuum packaging slowed lipid oxidation, it had limited effect on prevention of ω-3 PUFAs degradation; whereas refrigeration (4 °C) seemed to prevent degradation of ω-3 PUFAs better than it could slow lipid oxidation.
Conclusion: Based on the results, it can be concluded that both vacuum packaging and refrigeration at 4 °C decrease degradation of egg sticks developed in the present study during storage. Under these conditions, egg sticks may maintain stability for at least 21 days of storage. © 2017 Society of Chemical Industry.
Keywords: algae oil; egg products; fish oil; flaxseed oil; storage stability; ω-3 polyunsaturated fatty acids.
© 2017 Society of Chemical Industry.