Composition of raw and lyophilised free-range chicken egg using proximate analysis
This study examined the proximate composition of free-range chicken eggs in two preparation methods, which were raw and lyophilisation. Eggs were separated into albumen and yolk, and then analysed in both raw and lyophilised states. Freeze drying was performed by initially freezing at -10°C, foll...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121166/ http://psasir.upm.edu.my/id/eprint/121166/1/121166.pdf |
| Summary: | This study examined the proximate composition of free-range chicken eggs in two preparation
methods, which were raw and lyophilisation. Eggs were separated into albumen and yolk, and then
analysed in both raw and lyophilised states. Freeze drying was performed by initially freezing at -10°C,
followed by lyophilisation at -47°C for 72 hours. The proximate analysis was conducted according to
AOAC (2016) standards to determine moisture, ash, crude protein, and crude fat contents. Moisture
content varied significantly (p<0.05) between raw and lyophilised samples of albumen while no
significant difference (p>0.05) was found between yolk samples of different conditions. All samples
showed lower ash content but higher protein and fat levels for freeze-dried samples, indicating
changes in the concentration of these macronutrients post-moisture removal. Ash and crude protein
contents differed significantly (p<0.05) between raw and lyophilised yolk and albumen samples.
However, for crude fat, only yolk samples presented a distinct difference (p<0.05) when comparing
the raw and lyophilised conditions. Compositions of the egg differed when a processing method was
applied as opposed to its raw form. |
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