Propiedades funcionales de las proteínas del huevo de codorniz y contenido nutrimental

Abstract

The eggs of domestic hen (Gallus gallus domesticus), are the most commonly consumed, but those of duck, goose and quail are also consumed, to name a few. The egg is considered as a food rich in proteins, minerals and lipids. The nutritional composition of the chicken egg is well established but not that of the quail egg. Eggs generally consist of three main components; Shell, clear and yolk, these have several functional properties that are used in food and other industries. The functional properties of egg white and egg yolk are able to form foam, gelling and emulsion, which can be affected by storage time; the objective of this work was to evaluate the nutritional characteristics and the functional properties of the components of the quail egg. The functional properties of the quail eggs stored at three room temperatures, 3-5°C, 19-23°C and 32°C at 10, 20, 30, 40, 50 and 60 days. After this, the total nitrogen, ammoniacal nitrogen, total lipids, cholesterol and protein transformation of the white egg were determined. The functional properties of formation of foam and emulsion in quail egg are like those of chicken egg. The capacity of coagulation of quail egg white requires less temperature that chicken egg white, this happen because of the slow transformation of the ovalbumin to its thermo stable form (S-ovalbumin) in comparison to that of chicken egg white. The nutrimental value of the protein in the quail egg is like that chicken egg, the content of total lipids is greater, and content of cholesterol is not different. The amount of total fatty acids in the quail egg yolk is like that of the chicken egg.