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Stelmasiak A, Damaziak K, Riedel J, Zdanowska-Sąsiadek Ż, Bucław M, Gozdowski D, Kruziñska B. Assessment of poultry egg liking scores using sighted and blind people. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:421-430. [PMID: 31597199 DOI: 10.1002/jsfa.10073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 09/09/2019] [Accepted: 09/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Of the 18 043 bird species, the eggs of only hen and quail are generally available to consumers. Thus people are deprived of the opportunity to benefit from the huge diversity of eggs offered by nature. Poultry eggs can vary in their color of albumen and yolk, smell, taste and texture. In this study, sighted and blind people were employed for sensory evaluation with the aim of determining the preferences of consumers toward hard-boiled and scrambled eggs of different species of birds, and whether the appearance of these eggs has an effect on the perception of other sensory impressions. RESULTS Sighted people differently evaluated the texture of both boiled and scrambled eggs as compared with blind people. This was mainly because blind people largely used their sense of touch for evaluation. All other attributes of boiled eggs were evaluated similarly by both groups of panelists, whereas those of scrambled eggs were evaluated differently. CONCLUSION The obtained results unequivocally demonstrated that differences in taste of scrambled eggs when served hot are easier to evaluate than those of boiled eggs. On the basis of ranking by the sensory panel, it was established that eggs of birds belonging to the order Galliformes are more preferred by consumers than those of duck and goose. By contrast, eggs of ostrich and emu are characterized by unfavorable sensory profiles; moreover, the albumen of boiled ostrich eggs has an unsightly appearance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Adrian Stelmasiak
- Department of Technique and Food Development, Division of Engineering in Nutrition, University of Life Sciences, Warsaw, Poland
| | - Krzysztof Damaziak
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
| | - Julia Riedel
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
| | - Żaneta Zdanowska-Sąsiadek
- Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Mateusz Bucław
- Department of Poultry and Ornamental Bird Breeding, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology Szczecin, Szczecin, Poland
| | - Dariusz Gozdowski
- Department of Experimental Design and Bioinformatics, University of Life Sciences, Warsaw, Poland
| | - Brygida Kruziñska
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland
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Damaziak K, Marzec A, Kieliszek M, Buclaw M, Michalczuk M, Niemiec J. Comparative analysis of structure and strength of vitelline membrane and physical parameters of yolk of ostrich, emu, and greater rhea eggs. Poult Sci 2018; 97:1032-1040. [PMID: 29253213 DOI: 10.3382/ps/pex356] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Accepted: 10/27/2017] [Indexed: 01/11/2023] Open
Abstract
In this study, we analyzed selected morphological traits of eggs, as well as structure, strength, and protein composition of the vitelline membrane (VM) of ostrich, emu, and greater rhea eggs. Ninety eggs (30 for species) were analyzed for the following parameters: egg weight, yolk weight, yolk ratio, and yolk index. In addition, pH value, water activity, consistency index, and flow behavior index were determined. The strength of VM was measured using the TA.HDPlus Texture Analyzer. Micrograph images were taken via a scanning electron microscope. Polyacrylamide gel electrophoresis was conducted under denaturing conditions. Ostrich eggs were characterized by the highest egg and yolk weight compared with those of emu and greater rhea eggs, whereas emu eggs had the highest yolk ratio compared with those of ostrich and greater rhea eggs (P > 0.05). Yolk content differed among the species in terms of water activity; it was found to be higher in emu eggs than in ostrich and greater rhea eggs (P > 0.05). Based on flow curves, yolks of the ratites were classified as pseudoplastic non-Newtonian fluids. The consistency index was significantly higher in yolks of ostrich and emu than that of greater rhea eggs, whereas the VM of yolks of greater rhea eggs was the most resistant (had the highest breaking force = 26.4 g). All species differed significantly regarding the structure of VM, the outer layer (OL) in particular, which was found to constitute fibers of various thicknesses that were differently arranged. Fibers of the OL of the VM of emu, whose fibers were the least differentiated but formed the most compact network, were the most diverse in characterization. An electropherogram of the VM of ostrich revealed 11 primary protein bands: 6 for the OL and 5 for the inner layer (IL), that of emu revealed 9 bands: 5 for the OL and 4 for the IL, and that of greater rhea revealed 10 bands: 6 for the OL and 4 for the IL.
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Affiliation(s)
- K Damaziak
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, 02-786, Warsaw, Poland
| | - A Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - M Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - M Buclaw
- Department of Poultry and Ornamental Bird Breeding, Faculty of Biotechnology and Animal Husbandry, Western Pomeranian University of Technology, Doktora Judyma 20, 71-466 Szczecin, Poland
| | - M Michalczuk
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, 02-786, Warsaw, Poland
| | - J Niemiec
- Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, 02-786, Warsaw, Poland
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Kumbár V, Strnková J, Nedomová Š, Buchar J. Fluid dynamics of liquid egg products. J Biol Phys 2015; 41:303-11. [PMID: 25761859 DOI: 10.1007/s10867-015-9380-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Accepted: 01/19/2015] [Indexed: 11/29/2022] Open
Abstract
The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica). Rheological behavior was pseudoplastic and flow curves fitted by the power law model (Herschel-Bulkley and Ostwald-De Waele). The meaning of rheological parameters on friction factors and velocity profiles during flow of liquid egg products in tube has been shown.
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Affiliation(s)
- Vojtěch Kumbár
- Department of Technology and Automobile Transport, Mendel University in Brno, Zemědělská 1/1665, 61300, Brno, Czech Republic,
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Maehashi K, Ueda M, Matano M, Takeuchi J, Uchino M, Kashiwagi Y, Watanabe T. Biochemical and functional characterization of transiently expressed in neural precursor (TENP) protein in emu egg white. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5156-5162. [PMID: 24820544 DOI: 10.1021/jf5008117] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A protein transiently expressed in the neural precursors of developing tissues (TENP) was found to be present in emu (Dromaius novaehollandiae) egg white as one of the major proteins. Nucleotide analysis of its encoding cDNA revealed a sequence of 452 amino acids including a 19 amino acid peptide signal. Phylogenetic analysis determined that emu TENP was clustered within the bactericidal/permeability-increasing protein (BPI) superfamily together with other avian TENPs. RT-PCR analysis revealed that the emu TENP gene was highly expressed in the magnum of the oviduct, indicating that TENP is a major egg white component. Emu TENP was purified by anion exchange chromatography and ammonium sulfate fractionation. Unlike BPI, emu TENP exhibited antibacterial activity against Gram-positive bacteria, including Micrococcus luteus and Bacillus subtilis, but not against Gram-negative bacteria such as Escherichia coli and Salmonella Typhimurium. The results suggest that emu TENP is a potent novel antibacterial protein with a spectrum distinct from that of BPI.
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Affiliation(s)
- Kenji Maehashi
- Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture , 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
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Varon O, Allen KJ, Bennett DC, Mesak LR, Scaman CH. Purification and characterization of tinamou egg white ovotransferrin as an antimicrobial agent against foodborne pathogenic bacteria. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Maehashi K, Matano M, Irisawa T, Uchino M, Itagaki Y, Takano K, Kashiwagi Y, Watanabe T. Primary structure of potential allergenic proteins in emu (Dromaius novaehollandiae) egg white. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12530-12536. [PMID: 21058653 DOI: 10.1021/jf103239v] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The emu (Dromaius novaehollandiae) egg is considered promising as an alternative egg product. To obtain basic biochemical information on emu egg white, the major protein compositions in emu and chicken egg whites and the primary structures of potential allergenic proteins were compared. The dominant protein in emu egg white was ovotransferrin (OVT), followed by ovalbumin (OVA) and TENP protein. The OVA and ovomucoid (OVM) levels in emu egg white were estimated as significantly lower than those in chicken egg white by Western blotting and enzyme-linked immunosorbent assays using anti-chicken OVA or OVM antibodies. Lysozyme and its enzymatic activity were not detected in emu egg white. OVT, OVA, and OVM genes were also cloned, and their nucleotide and amino acid sequences were determined. The protein sequences of OVT, OVA, and OVM from emu showed lower similarities to those of chicken than other avian species, such as quail and turkey. These results emphasize the low allergenicity of emu egg white and its potential as an alternative to chicken egg white.
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