Impact of processing methods on nutritive value and fatty acid profile of hen eggs

The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg. Spray-dried egg products showed higher values than those of frozen or refrigerated products as having higher total solids and comprise the contents in concentrated amounts. There was non-significant difference in the cholesterol levels of processed whole eggs and yolks. Fatty acid compositions of whole eggs and yolks that were processed either by refrigeration or freezing or spray-drying revealed major fatty acids as oleic, stearic, linoleic and linolenic acid. It was concluded that processing method do affects nutrient composition of egg products.