The effect of temperature levels on antioxidant activity in chicken eggs
Generally, egg heating aims to inhibit microbial contamination, especially on the surface of eggshells and liquid egg products. The application of heating temperature to eggs was carried out at temperatures below 100°C. However, the heating temperature can have an impact on antioxidant activity and...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2021-06, Vol.788 (1), p.12099 |
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| description | Generally, egg heating aims to inhibit microbial contamination, especially on the surface of eggshells and liquid egg products. The application of heating temperature to eggs was carried out at temperatures below 100°C. However, the heating temperature can have an impact on antioxidant activity and the characteristics of egg protein consumption. The treatment uses 3 temperature levels i.e., 45°C, 55° C, and 65°C, respectively. Each treatment was repeated 5 times, a total of 15 units. Each sample was heated for 3 minutes. Parameters were antioxidant activity, total protein, and dissolved protein. The results showed that the different heating temperatures had a significant effect (P |
| doi_str_mv | 10.1088/1755-1315/788/1/012099 |
| format | Article |
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The application of heating temperature to eggs was carried out at temperatures below 100°C. However, the heating temperature can have an impact on antioxidant activity and the characteristics of egg protein consumption. The treatment uses 3 temperature levels i.e., 45°C, 55° C, and 65°C, respectively. Each treatment was repeated 5 times, a total of 15 units. Each sample was heated for 3 minutes. Parameters were antioxidant activity, total protein, and dissolved protein. The results showed that the different heating temperatures had a significant effect (P<0.01) on antioxidant activity, total protein, and dissolved protein. Value of antioxidant activity and total protein decreased with the increasing of heating temperature. However, increasing the heating temperature can increase the dissolved protein value of chicken eggs. The heating temperature of 45°C on chicken eggs can optimize the antioxidant activity, total protein, and dissolved protein value.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/788/1/012099</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Antioxidants ; Chickens ; Eggs ; Heating ; Microbial contamination ; Microorganisms ; Proteins ; Temperature ; Temperature effects</subject><ispartof>IOP conference series. Earth and environmental science, 2021-06, Vol.788 (1), p.12099</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). 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However, increasing the heating temperature can increase the dissolved protein value of chicken eggs. The heating temperature of 45°C on chicken eggs can optimize the antioxidant activity, total protein, and dissolved protein value.</description><subject>Antioxidants</subject><subject>Chickens</subject><subject>Eggs</subject><subject>Heating</subject><subject>Microbial contamination</subject><subject>Microorganisms</subject><subject>Proteins</subject><subject>Temperature</subject><subject>Temperature effects</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkMtKAzEUhoMoWKuvIAE3bsYmk8ltKaVaoeDCug6ZXNrUdmZMpmLf3hlGKoLg6ty-8x_OD8A1RncYCTHBnNIME0wnvK8mCOdIyhMwOg5Ojzni5-AipQ1CjBdEjsB8uXbQee9MC2sPW7drXNTtPjq4dR9um2BdQV21of4MtotQmzZ8hPYAQwXNOpg3V0G3WqVLcOb1Nrmr7zgGrw-z5XSeLZ4fn6b3i8zkTMoMa84kt0VZUq4LjTQxgtmyEN5K60sjiMQMUUxobrq2Fkx6UXZPOMNsTksyBjeDbhPr971LrdrU-1h1J1VOC4ZkwYnoKDZQJtYpRedVE8NOx4PCSPWuqd4Q1ZujeF-pwbVu8XZYDHXzozybvfzCVGN9h-Z_oP_ofwEWrXtz</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Nahariah, N</creator><creator>Hikmah, H</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20210601</creationdate><title>The effect of temperature levels on antioxidant activity in chicken eggs</title><author>Nahariah, N ; Hikmah, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2699-1a7697d4bb57a4a0a3c86db48fd9dfbc83916051352cdb4a869f8b131ec6d25b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Chickens</topic><topic>Eggs</topic><topic>Heating</topic><topic>Microbial contamination</topic><topic>Microorganisms</topic><topic>Proteins</topic><topic>Temperature</topic><topic>Temperature effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nahariah, N</creatorcontrib><creatorcontrib>Hikmah, H</creatorcontrib><collection>Open Access: IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>ProQuest - Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. 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However, the heating temperature can have an impact on antioxidant activity and the characteristics of egg protein consumption. The treatment uses 3 temperature levels i.e., 45°C, 55° C, and 65°C, respectively. Each treatment was repeated 5 times, a total of 15 units. Each sample was heated for 3 minutes. Parameters were antioxidant activity, total protein, and dissolved protein. The results showed that the different heating temperatures had a significant effect (P<0.01) on antioxidant activity, total protein, and dissolved protein. Value of antioxidant activity and total protein decreased with the increasing of heating temperature. However, increasing the heating temperature can increase the dissolved protein value of chicken eggs. 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| source | Institute of Physics IOPscience extra; Open Access: IOP Publishing Free Content; EZB Free E-Journals |
| subjects | Antioxidants Chickens Eggs Heating Microbial contamination Microorganisms Proteins Temperature Temperature effects |
| title | The effect of temperature levels on antioxidant activity in chicken eggs |
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