تأثير المعاملات الحرارية في القيمة الغذائية والبيولوجية للبيض البلدي

الموضوعات

زراعة

روابط وملفات

التعريف والنوع

رقم الوثيقة

fecb51da-29b9-45a7-b730-82c05c01bbfc

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1963839_1.pdf

بيانات النشر

ترجمة العنوان

Effect of Heat Treatments on Nutrient and Biological Value of Balady Egg

ألقاب المؤلفين

[{"name_ar":"عبد الحكيم عزيزية","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"محمد حسن شباط","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

Arabic

المصدر والدورية

اسم المصدر

تأثير المعاملات الحرارية في القيمة الغذائية والبيولوجية للبيض البلدي

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

Hen egg is considered one of the most animal products consumption and the most common in Syria due to its high nutrient value and the easily getting of it. The chemical composition and nutrient value of egg differby different feeding systems and breeding methods of hen. Egg dividesdepending on breeding methods into two types; balady egg (freedman breeding) and table egg (cages breeding).Processing with high temperature is considered the basic method to prepare egg for consumption. Semi boiling;boiling;frying without cover;covered frying;oven grilling and microwave are the most important methods.This research aims tostudying the nutrient, healthy and biological valueof balady egg (freedman breeding) and effects of high temperature (boiling, frying and grilling) on it as comparing with table egg (cages breeding).This investigation was carried out atDamascus University-Faculty of Agriculture laboratories and internal trade and consumer protection directorate.We take important results; Total solids, proteinsand minerals were higher in balady egg (freedman breeding) than table egg (cages breeding) which containedhigher content of fat. Balady egg(freedman breeding) fat contained high percent of desirable unsaturated fatty acids and cholesterol, and low percent of undesirable saturated fatty acids compared to table egg(cages breeding) fat. Oven grilling gave the highest content of total solids, fat and protein as compared to otherstudiedmethods. Whereaswhole boiling gave less fat and undesirable saturated fatty acids and higher desirable unsaturated fatty acids as compared to other studied methods. Egg treated with semi and whole boiling produced less calories than other heat treatments methods, Heat treatmentsleaded to little increasing in egg cholesterol and the least increasing noticed in egg processed with semi boiling. The microbial load on the table egg(cages breeding) shell and inside it was less than balady one(freedman breeding). Frying and oven grilling gave the least bacteria account inside egg, while boiling gave the least bacterial account on egg shell. Balady egg(freedman breeding) was superior totable one (cages breeding)in color, smell, taste and figure. Whole boiling gave the highest evaluation for color, smell, taste and figure as compared to other studied methods.

كلمات الباحثين

البيض البلدي, القيمة الغذائية, المعاملات الحرارية

إشراف وإعداد

الإشراف

عبد الحكيم عزيزية

الإعداد

محمد حسن شباط

الاقتباسات الببليوغرافية