Fatty acid profiles of processed chicken egg yolks.J Agric Food Chem 2006; 54(17):6255-60JA
The fatty acid compositions of egg yolks subjected to industrial processing treatments, namely, homogenization, pasteurization, drying, and "omega-3-enrichment", were studied. In general, the total contents of C16:0, C18:0, C18:1 n-9, and C18:2 n-6 fatty acids accounted for close to 90% of the total fatty acids. Statistical analysis of the data revealed correlations among the fatty acids; significant differences existed depending on the egg source and type of processing. Yolk samples enriched with omega-3 fatty acids clustered together owing to their higher C16:0, C16:1 n-7, C18:3 n-6, and C24:0 contents. Nonpasteurized/non-heat-treated samples formed another cluster because of their higher C18:1 n-11 and C18:1 n-9 contents, and the remaining samples formed another group due to their higher proportions of C18:0, C18:2 n-6, and C20:4 n-6. The relative proportions of essential fatty acids were similar in the four types of samples examined.