Changes of the fatty acid composition, cholesterol and cholesterol oxide contents in whole egg after pulsed electric field treatmenta

The general aim of the study was to analyse the stability of polyunsaturated fatty acids (PUPA) and oxidative changes of cholesterol in designed eggs (enriched with PUFA), using unprocessed material and after treatment with pulsed electric fields (PEF). An optimum model of enriching eggs by a proper selection of feed components including plant additives (flax and linseed oil) was sought for. Moreover, the mixtures were enriched with vitamins A + E, biologically active stimulating additives (humine compounds) and natural antioxidants (Scutelaria baikalensis). The results of the study prove that it is possible to nutritionally modify the chemical composition of eggs. The carriers of the lipid fraction used in the study increase the level of n-3 fatty acids and, at the same time, decrease the n-6/n-3 ratio. The high-voltage electric fields (PEF), used for non-thermal preservation of enriched whole eggs, did not bring about relevant changes in the level of saturated and unsaturated fatty acids, but an increase in the oxidation of cholesterol was observed, on the other hand it was indicated that pulsed electric fields may be used as an alternative for conventional methods of whole egg preservation.