The effect of temperature levels on antioxidant activity in chicken eggs

Abstract Generally, egg heating aims to inhibit microbial contamination, especially on the surface of eggshells and liquid products. The application temperature eggs was carried out at temperatures below 100°C. However, can have an impact antioxidant activity characteristics protein consumption. treatment uses 3 levels i.e., 45°C, 55° C, 65°C, respectively. Each repeated 5 times, a total 15 units. sample heated for minutes. Parameters were activity, protein, dissolved protein. results showed that different had significant effect (P<0.01) Value decreased with increasing temperature. increase value chicken eggs. 45°C optimize value.