Chemical composition, amino acid contents and microorganism of chicken egg white powder produced by a low-temperature drying technology

  • Nguyễn Xuân Duy
  • Nguyễn Anh Tuấn
  • Hồ Ngọc Trà My

Abstract

Chemical composition, amino acid content and microorganisms in chicken egg white powder (CEWP) produced using a low-temperature drying technology were determined. Results showed that CEWP contains 7.15% moisture, 5.93% ash, 78.17% protein and 10.05% carbohydrate. Analysis of protetin composition indicated that CEWP includes essential amino acids including valine, leucine, isoleucine, threonine, methionine, phenylalanine, lysine and histidine with a content of 663 mg per 100 g. The ratio between essential amino acids and total amino acids identified was 58%. This was a relatively high ratio. Results also revealed that CEWP has a total plate count (TPC) of microorganisms including Staphylococcus aureus, Enterobacteriacae and Salmonella which satisfied food safety and hygiene requirements, and therefore can be used as a food additive.

điểm /   đánh giá
Published
2015-02-11
Section
Bài viết