The effect of temperature levels on antioxidant activity in chicken eggs

Abstract

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<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.

Effect of Additional Transglutaminase Enzymes on Physical and Chemical Properties of Kamaboko Long Jawed Mackerel Fish (Rastralliger kanagurta)

“…Transglutaminase enzymes form crosslinks between protein molecules, including myofibril proteins and protect damage to gelling proteins such as myosin from denaturation due to heating shortly after the setting process (Margareta, 2020). According to Nahariah & Hikmah, (2021), thermal energy will only result in breaking noncovalent bonds that exist in the natural structure of myofibril proteins and not breaking covalent bonds in peptide bond structures.…”