Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-22 DOI:10.1016/j.foodchem.2024.140958

Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang

{"title":"Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.","authors":"Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang","doi":"10.1016/j.foodchem.2024.140958","DOIUrl":null,"url":null,"abstract":"<p><p>In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"461 ","pages":"140958"},"PeriodicalIF":8.5000,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.140958","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/8/22 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.

查看原文本刊更多论文

通过盐诱导协同热处理提取蛋黄脂：制作、表征和风味分析。

本研究调查了盐诱导加热和非加热处理对蛋黄脂质（EYL）氧化作用的影响，以了解其质量和风味。采用偏最小二乘判别分析（PLS-DA）建立了理化特性、脂质氧化和抗氧化活性之间的相关模型。结果表明，长时间的盐诱导协同热处理产生了最高水平的脂质氧化、抗氧化活性和油脂渗出，而多不饱和脂肪酸含量却最低。此外，还检测到较高的吡嗪含量和较少的酸种类，而无盐热处理则没有这种情况。总共产生了 14 种相同的挥发性有机化合物 (VOC)，但电子鼻测定的总体风味特征仍有显著区别。因此，热处理对于脂质氧化和芳香化合物的生成尤为关键，这意味着盐诱导的热处理 EYL 是一种具有良好抗氧化潜力的风味成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.