학술논문
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Joko Sujiwo Dongwook Kim Ji-yeol Yoon Hanna Kim Jung-soo Kim Sung-ki Lee Aera Jang
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제2호, 181~190쪽, 전체 10쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2017.04.30
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국문 초록
영문 초록
The aim of this study was to compare the quality and physicochemical characteristics of blueshelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p
목차
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