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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2019, Volume 70, Issue 4, 1390-1395

https://doi.org/10.37358/RC.19.4.7134

Daniel Simeanu, Andreea Catalina Nistor, Bogdan-Vlad Avarvarei, Paul-Corneliu Boisteanu

Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange

Abstract:

Egg is a basic foodstuff in many cultures and has a special place, also represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins. The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg mélange which was the studied food in the current research. A number of 20 samples of egg mélange were gathered from two different processing units. Samples were subjected to chemical analysis being determined content in water, dry matter, proteins, lipids, minerals, non-nitrogenous extractive substances, fatty acids and amino acids. Based on the obtained values was realised a nutritional evaluation for the analysed product by calculating the chemical indexes of essential amino acids (CI), essential amino acids index (EAAI), biological value (BV) and nutritional index (NI) for three categories of persons (children, young people and adults). The results of the current study showed the fact that chemically speaking, the analysed pasteurized egg mélange presented values which were into the limits from literature; the analysed samples contented 75.59% water, 24.41% dry matter, 12.22% protein, 9.71% lipids, 0.99% total minerals, 1.48% non-nitrogenous extractive substances, 12.34 g/100 g content in amino acids (5.5 g/100 g essential amino acids) and 22.86 g/100 g lipids for polyunsaturated fatty acids. After nutritional evaluation of proteins from the studied food we observed that those ones had a very close value (EAA=50.77 g/16 g N) to the one of hen egg albumen (51.2 g/16 g N), value which is considered etalon. Calculus of some foresight indicators for nutritional value of proteins from studied egg mélange showed the fact that this one could represent a good source of proteins and implicitly of essential amino acids for humans even if in children’s case the values were a little bit lower and two amino acids (tryptophan and leucine) were slightly limiting.
Keywords:
egg mélange; amino acids; biological value; fatty acids; essential amino acids index; nutritional index

Issue: 2019, Volume 70, Issue 4
Pages: 1390-1395
Publication date: 2019/5/15
https://doi.org/10.37358/RC.19.4.7134
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
SIMEANU, D., NISTOR, A.C., AVARVAREI, B., BOISTEANU, P., Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange, Rev. Chim., 70(4), 2019, 1390-1395.

Vancouver
Simeanu D, Nistor AC, Avarvarei B, Boisteanu P. Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange. Rev. Chim.[internet]. 2019 Apr;70(4):1390-1395. Available from: https://doi.org/10.37358/RC.19.4.7134


APA 6th edition
Simeanu, D., Nistor, A.C., Avarvarei, B. & Boisteanu, P. (2019). Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange. Revista de Chimie, 70(4), 1390-1395. https://doi.org/10.37358/RC.19.4.7134


Harvard
Simeanu, D., Nistor, A.C., Avarvarei, B., Boisteanu, P. (2019). 'Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange', Revista de Chimie, 70(4), pp. 1390-1395. https://doi.org/10.37358/RC.19.4.7134


IEEE
D. Simeanu, A.C. Nistor, B. Avarvarei, P. Boisteanu, "Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange". Revista de Chimie, vol. 70, no. 4, pp. 1390-1395, 2019. [online]. https://doi.org/10.37358/RC.19.4.7134


Text
Daniel Simeanu, Andreea Catalina Nistor, Bogdan-Vlad Avarvarei, Paul-Corneliu Boisteanu,
Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange,
Revista de Chimie,
Volume 70, Issue 4,
2019,
Pages 1390-1395,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.4.7134.
(https://revistadechimie.ro/Articles.asp?ID=7134)
Keywords: egg mélange; amino acids; biological value; fatty acids; essential amino acids index; nutritional index


RIS
TY - JOUR
T1 - Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange
A1 - Simeanu, Daniel
A2 - Nistor, Andreea Catalina
A3 - Avarvarei, Bogdan-Vlad
A4 - Boisteanu, Paul-Corneliu
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 4
SP - 1390
EP - 1395
UR - https://doi.org/10.37358/RC.19.4.7134
KW - egg mélange
KW - amino acids
KW - biological value
KW - fatty acids
KW - essential amino acids index
KW - nutritional index
ER -


BibTex
@article{RevCh2019P1390,
author = {Simeanu Daniel and Nistor Andreea Catalina and Avarvarei Bogdan-Vlad and Boisteanu Paul-Corneliu},
title = {Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange},
journal = {Revista de Chimie},
volume = {70},
number = {4},
pages = {1390-1395},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.4.7134},
url = {https://revistadechimie.ro/Articles.asp?ID=7134}
}
 
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