Sous vide cooking changes lipid bioaccessibility of egg yolks

dc.contributor.advisorRogers, Michael A.
dc.contributor.authorXu, April
dc.date.accessioned2021-01-05T20:22:42Z
dc.date.available2021-01-05T20:22:42Z
dc.date.copyright2020-12
dc.date.created2020-12-16
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractSignificant correlations exist between structure and lipid bioaccessibility in egg yolks. Structural changes of raw (20°C) and cooked egg yolks (65 – 85°C) were determined using rheology, thermal analysis, Fourier-transform infrared spectroscopy. A multi-compartmental in vitro gastrointestinal digestion system, TIM-1, was used to elucidate the effects of cooking temperature on three bioaccessibility parameters – total bioaccessibility, induction time, and rate of lipolysis. Results showed significant differences in bioaccessibility parameters between treatments in cumulative bioaccessibility, such that it decreased from 25.1 – 29.4% in raw yolks to 19.8 –24.1% in 85°C yolks. Induction time also increased from 138 – 156 min in raw yolks to 158 – 184 min in 85°C yolks. Visualization and image analysis of raw and cooked yolk during digestion showed obvious differences in particle size. Lipid bioaccessibility had a negative relationship between storage modulus (G′) and intermolecular β-sheets content, whereas increases in peak enthalpy were positively related to increases in lipid bioaccessibility.en_US
dc.identifier.urihttps://hdl.handle.net/10214/23695
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectbioaccessibilityen_US
dc.subjectlipidsen_US
dc.subjectfood structureen_US
dc.subjecteggsen_US
dc.subjectsous videen_US
dc.titleSous vide cooking changes lipid bioaccessibility of egg yolksen_US
dc.typeThesisen_US

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