책임운영기관 농촌진흥청 국립축산과학원 (로고)

Purpose: This study compared the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs. Methods: Samples were made with fresh eggs from chickens, ducks, and ostriches, which were then utilized for quality measurements. Results: Fat and energy content was highest (p<0.05) in omelets made with duck eggs, but protein content was lower (p<0.05) in omelets made with duck and ostrich eggs than in omelets made with chicken eggs. Highest (p<0.05) pH value showed in omelets made with ostrich eggs. L*, b*, and C* values were highest (p<0.05) in omelets made with duck eggs, but the a* value was higher (p<0.05) in omelets made with duck and ostrich eggs than omelets made with chicken eggs. Omelets made with duck eggs had higher (p<0.05) hardness and springiness compared to omelets made with chicken eggs, and they exhibited higher (p<0.05) gumminess and chewiness compared to omelets made with chicken and ostrich eggs. Omelets made with chicken and duck eggs showed higher (p<0.05) unsaturated fatty acids/saturated fatty acids (SFA), monounsaturated fatty acids/SFA, and polyunsaturated fatty acids/SFA ratios compared to omelets made with ostrich eggs. Moreover, omelets made with duck eggs had highest (p<0.05) C18:3n6, C18:3n3, C20:4n6, C20:5n3, and C22:6n3 content, and they exhibited more than 3.4 times lower (p<0.05) n6/n3 ratio compared to omelets made with chicken and ostrich eggs. Conclusion: These findings suggest that rolled omelets made with duck eggs have a high n3-fatty acid content, a strong color, and a firm texture. However, rolled omelets made with ostrich eggs have a low fat content, a light color, and a soft texture. These results for quality characteristics of rolled omelets made with duck and ostrich eggs will contribute to the promotion of duck and ostrich egg consumption.