Abstract
Egg is a basic foodstuff in many cultures and has a special place, also represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins. The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg m�lange which was the studied food in the current research. A number of 20 samples of egg m�lange were gathered from two different processing units. Samples were subjected to chemical analysis being determined content in water, dry matter, proteins, lipids, minerals, non-nitrogenous extractive substances, fatty acids and amino acids. Based on the obtained values was realised a nutritional evaluation for the analysed product by calculating the chemical indexes of essential amino acids (CI), essential amino acids index (EAAI), biological value (BV) and nutritional index (NI) for three categories of persons (children, young people and adults). The results of the current study showed the fact that chemically speaking, the analysed pasteurized egg m�lange presented values which were into the limits from literature; the analysed samples contented 75.59% water, 24.41% dry matter, 12.22% protein, 9.71% lipids, 0.99% total minerals, 1.48% non-nitrogenous extractive substances, 12.34 g/100 g content in amino acids (5.5 g/100 g essential amino acids) and 22.86 g/100 g lipids for polyunsaturated fatty acids. After nutritional evaluation of proteins from the studied food we observed that those ones had a very close value (EAA=50.77 g/16 g N) to the one of hen egg albumen (51.2 g/16 g N), value which is considered etalon. Calculus of some foresight indicators for nutritional value of proteins from studied egg m�lange showed the fact that this one could represent a good source of proteins and implicitly of essential amino acids for humans even if in children�s case the values were a little bit lower and two amino acids (tryptophan and leucine) were slightly limiting.
Highlights
Egg is a basic foodstuff in many cultures and has a special place, represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins
After obtaining the results regarding amino acids content was calculate the content in essential amino acids related to 100 g protein and after that was obtained the nutritional value of pasteurized egg mélange by calculating chemical indexes, essential amino acids index (EAAI), biological value (BV) and nutritional index
Combining pasteurized egg melange with other foods such as cheeses will lead to obtain of some protein mixes with a high biological value even for children
Summary
The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg mélange which was the studied food in the current research. Egg products are frequently utilised as raw material in different branches of foodstuff industry and public food service, because provides a rich source of high-quality proteins, vitamins and oligo-elements [10, 19, 20]. Those ones are preferred because are easy to manipulate and to store, but because are microbiological sensitive, must be subjected to pasteurization for obtaining of safety products [11-13]. Eggs are commercialized as eggs in shell, but in the last years increased the consumption of eggs under the form of egg products [24-26]
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