Comparison of sensory quality of omega-3 fatty acids enriched and conventional eggs and frankfurters

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Key words: 

functional foods, omega-3 fatty acids, meat product, eggs, sensory quality.


The segment of functional food in Poland is growing and more and more products are offered. Among them there are products enriched with omega-3 fatty acids with well documented health benefits. However, food products to be accepted by consumers might also have a desirable sensory quality. Thus, the aim of the study was to compare the sensory quality of commercially available omega-3 enriched and conventional eggs and frankfurters. Eggs were evaluated as hard boiled in terms of appearance of egg yolk and egg albumen, taste, aroma, overall acceptability in 1 (I don’t like) to 5 (I like extremely) hedonic scale. Frankfurters were evaluated warm in terms of overall appearance, consistency, color, taste, aroma, overall acceptability in 1 to 5 point hedonic scale. The frankfurters quality was also evaluated according to the Polish Standard for meat products PN-A-820007:1996. Panelists were also asked to indicate more preferable eggs and frankfurters. The sensory quality of both types of eggs was similar and the eggs were perceived favorably. However, taste of enriched eggs was scored significantly lower than conventional eggs and significantly more panelists indicated non-enriched eggs as the most preferred product. There were no differences between the frankfurters in terms of fulfilment of the Polish Standard requirements. Both products were scored similarly high and their overall quality was good. The omega-3 enriched frankfurters gained lower scores for consistency, aroma and overall acceptability than conventional ones and were less preferred by consumers in the choice test. In conclusion, although omega-3 products were less preferred than conventional ones, they were assessed high, which indicates that their sensory quality was perceived favorably. The reasons for less frequent choice of omega-3 products as more preferred were slight off-flavor and the fact that panelists were not familiar with omega-3 enriched food.

dr hab. inż. Monika MODZELEWSKA-KAPITUŁA prof. dr hab. inż. Ryszard ŻYWICA

University of Warmia and Mazury in Olsztyn Faculty of Food Sciences Chair of Industrial Commodity, Basics of Techniques and Energy Management Plac Cieszyński 1, 10-719 Olsztyn, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.