Keywords
eggs
chicken
quail
enzymatic method
How to Cite
Abstract
The lack of information of cholesterol in food items and the implications of its consumption has resulted in a reduction in the use of animal food products. The purpose of this study was to determine the cholesterol concentrations in country chicken eggs, farm grown chicken eggs, and quail eggs that have been stored under different temperature conditions. Thirty fresh eggs were divided in five groups of six. The cholesterol content of one group was immediately analyzed; two groups were maintained at room temperature for 10 and 20 days; and other two groups were stored under refrigeration for the same period. The cholesterol dosage was performed by enzymatic method. The fresh eggs presented cholesterol concentrations of 956mg/100g, 813mg/100g and 921mg/100g, for the country chicken eggs, farm grown eggs, and quail eggs, respectively. In all types of eggs an increase of cholesterol concentration was observed during storage at room temperature and with refrigeration. In eggs stored at room temperature the increase was significant after 10 days, while under refrigeration, only after 20 days. We concluded that there was increase in the concentration of cholesterol eggs, and this increase was observed in less time, when the eggs were stored at room temperature.References
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