# A New Approach for the Utilization of Technical Egg Albumen Based on Acid-Thermal Coagulation
## 3. Results
### Characterization and Changes During Storage of Dried Technical Albumen Products
#### 3.3.4 Changes in Lipid Fraction During Storage  
It was found that the amount of the end products of lipid oxidation expressed by the indicator thiobarbiturate number (TBARS) presented in Figure 5 on the 1 st day of storage was the least (\(p\leq 0.05\)) in sample CA. Samples PA and CADF are characterized by significantly higher (\(p\leq 0.05\)) values of TBARS compared to CA, with 60.5 and 57.5%, respectively. During the same studied period, the largest amount of the end products of lipid oxidation was found in the PADF sample, which was 3.8 times greater than CA.  
After one month of storage, only thiobarbiturate number values in the CADF sample remained stable (\(p\leq 0.05\)) compared to the baseline. A significant increase (\(p\leq 0.05\)) in thiobarbiturate number values was found in the remaining three examined dry egg products from TA, compared to those recorded on the first day. The observed increases in TBARS ranged from 1.5-fold to about 4-fold among the samples examined. Phosphoric acid (PA)-treated non-defatted egg products had the highest (\(p\leq 0.05\)) TBARS values along with PADF, the difference between them being statistically insignificant (\(p\geq 0.05\)). In descending order, the CA sample is arranged, and the lowest (\(p\leq 0.05\)) value of TBC was found in the CADF sample.  
\begin{table}
\begin{tabular}{c c c c c c} \hline  & **CA** & **CADF** & **PA** & **PADF** & \(p\)**-Value** \\ \hline \multicolumn{6}{c}{24 h after production} \\ SP, mg BSA/g & 211.79 \({}^{\text{a}\times}\) & 163.53 \({}^{\text{b}\times}\) & 218.85 \({}^{\text{a}\times}\) & 204.89 \({}^{\text{a}\times}\) & 0.001165 \\  & \(\pm\) 0.58 & \(\pm\) 0.48 & \(\pm\) 0.85 & \(\pm\) 0.67 & 0.001165 \\ FAN, mg alanine/g & 117.55 \({}^{\text{a}\times}\) & 118.69 \({}^{\text{a}\times}\) & 111.24 \({}^{\text{a}\times}\) & 118.97 \({}^{\text{a}\times}\) & 0.176337 \\  & \(\pm\) 0.25 & \(\pm\) 0.38 & \(\pm\) 0.28 & \(\pm\) 0.49 & 0.176337 \\ PC, nmol/g protein & 0.35 \({}^{\text{a}\times}\) & 0.40 \({}^{\text{a}\times}\) & 0.26 \({}^{\text{a}\times}\) & 0.43 \({}^{\text{a}\times}\) & 0.017052 \\  & \(\pm\) 0.04 & \(\pm\) 0.08 & \(\pm\) 0.13 & \(\pm\) 0.08 & \\ \hline \multicolumn{6}{c}{1 month after production} \\ SP, mg BSA/g & 166.85 \({}^{\text{b}\times}\) & 161.23 \({}^{\text{b}\times}\) & 182.85 \({}^{\text{a}\times}\) & 150.60 \({}^{\text{c}\times}\) & 0.0007 \\  & \(\pm\) 0.70 & \(\pm\) 0.65 & \(\pm\) 0.67 & \(\pm\) 0.85 & \\ FAN, mg alanine/g & 102.72 \({}^{\text{a}\times}\) & 102.33 \({}^{\text{a}\times}\) & 110.24 \({}^{\text{a}\times}\) & 98.78 \({}^{\text{a}\times}\) & \\  & \(\pm\) 0.41 & \(\pm\) 0.45 & \(\pm\) 0.31 & \(\pm\) 0.38 & 3.28 \(\times\) 10\({}^{-6}\) \\ PC, nmol/g protein & 0.73 \({}^{\text{a}\times}\) & 0.33 \({}^{\text{b}\times}\) & 0.80 \({}^{\text{a}\times}\) & 0.73 \({}^{\text{a}\times}\) & \\  & \(\pm\) 0.16 & \(\pm\) 0.07 & \(\pm\) 0.14 & \(\pm\) 0.16 & 0.0084 \\ \hline \end{tabular} Results are presented as means \(\pm\) SEM; superscripts \({}^{\text{a}\text{b}\times}\) indicate significant (\(p\leq 0.05\)) differences between the dried technical albumen products for each parameter separately, while superscripts \({}^{\text{a}\times}\) indicate significant (\(p\leq 0.05\)) differences between time periods. SP—soluble protein; FAN—free amino nitrogen; PC—protein carbonyls.  
\end{table}
Table 7: Changes in protein fraction of the dried egg products from technical albumen during storage.