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Опубліковано: Четвер, 08 липня 2021, 10:47
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8. STUDY OF THE NUTRITIONAL VALUE OF CHICKEN EGGS SOLD ON THE MARKET OF THE REPUBLIC OF BELARUS
https://doi.org/10.31073/foodresources2021-16-08
Sviatlana Hardynets, Liliya Charniauskaya
Pages: 79-89
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 Abstract
The subject of research – nutritional value, morphological parameters and caloric content of food chicken eggs of various weight categories, laid in different time periods (autumn, winter, spring, summer). The purpose of research – is to study the nutritional value of chicken eggs sold on the market of the Republic of Belarus during  different seasons. Methods. The objects of research were: chicken eggs of the highest, selected, first and second categories. The content of protein, fat, dry matter was carried out according to GOST 30364.1-97, the  fraction of ash - according to GOST 31727-2012, carbohydrates - in accordance with the «Guidelines for laboratory quality control of products in public catering» No. 18/29 of 21.04.2001. The mass of one egg was determined by weighing it on a laboratory scale ML B1JA «Newton» with an accuracy of 0.1 g. The mass of the components of the egg (protein, yolk and shell) was determined by morphological analysis during weighing and opening the egg. The results of the study. The average data of the content of proteins, fats and energy value were obtained: the mass fraction of protein substances – 12.1±0.73 %; the mass fraction of fat – 10.5±0.83 %; the energy value – 142.9±0.47 kcal/100 g. Morphological studies were also carried out to assess the effect of the ratio of the components of the egg on its energy value. The average data of the protein/yolk ratios depending on the category were obtained, on the basis of which it was concluded that eggs of all categories sold in the territory of the Republic of Belarus are within the limits set in the literature data (1.5:1–2.9:1), at the same time, the closest to the optimal level (1.9:1–2.1:1) of the ratio of protein/yolk is characteristic for the eggs of the first category. It is determined that the Shtele-Filatov formula can be used for the accelerated determination of the caloric content of eggs. Scope of research results. The average data on the nutritional value of chicken eggs obtained during the research will be included as information in STB 254 “Edible hen’s eggs. Specifications” when it is updated.
Keywords: chicken eggs, nutritional value, energy value, protein content, fat content, protein, yolk
 
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